Best Burek Recipes

BUREK

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Brown ground beef in a large non-stick skillet over medium heat, 5 to 7 minutes. Drain fat; stir in allspice, paprika, salt, and pepper. Transfer beef to a large bowl and stir in potato and onion.
• Unroll phyllo pastry and transfer 2 sheets to a work surface; stack sheets. Spoon 1/8th of the ground beef mixture down one long edge of the phyllo pastry. Roll phyllo into a tube, encasing beef. Shape the tube into a coil (snail shape). Place the roll on an ungreased baking sheet; brush with melted butter. Repeat, placing finished rolls up against one another to keep them from unrolling.
• Bake burek in the preheated oven until golden brown, 20 to 30 minutes.

FETA CHEESE BUREK (PHYLLO DOUGH)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly.
• Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. Whisk milk and oil together in a small bowl.
• Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, phyllo dough, and cheese mixture.
• Bake burek in the preheated oven until golden brown, about 40 minutes.

" BUREK" OR FETA CHEESE PHYLLO PIE

Steps:

• FIRST - Let me explain the Feta. We have an Italian Market that sells fresh fruits and veggies etc. and they have a fresh cheese section. I always buy a block of French Feta Cheese. I use half for this recipe and the rest for omelets etc. You can use the prepacked Feta but if you want the full experience you'll need a lot. Also, you may use other variety of Feta (there's Hungarian, Bulgarian even a salt free one) The French is very salty which is why I add cottage cheese. It kind of balances out the saltiness abit. YOU JUST NEED 1 PACKAGE OF PHYLLO. Mine says 32 oz, buy the long box not the country (it's too thick).
• Preheat oven to 350°F.
• In large mixing bowl beat eggs, add 2 cups milk and mix well. Take your block of Feta and cut in half. Use one 1/2 and refrigerate the other. Crumble the Feta into the egg mix and add cottage cheese. Make sure you have nice chunks. Mix well, the mixture should be thick and very lumpy. If too thick add more milk (hence the extra milk).
• Take a large deep baking dish. Sprinkle oil on bottom only (dip your spoon into oil, take out and just drizzle slightly). Lay one sheet phyllo and drizzle with oil, continue until you have 4 sheets. When you add the last sheet place your hand flat on the phyllo sheets and GENTLY gather, without tearing by pulling the sides slightly toward center. (It should resemble a crumpled bed) :).
• Use 1 full Ladle of the egg/feta mixture onto the layer, you don't need to cover all the phyllo (TRUST ME) just don't leave the feta in one spot distribute.
• Layer another phyllo sheet and sprinkle with oil. Layer another sheet of phyllo and again crumple the center then sprinkle the oil (just a little). One Ladle of the egg/feta mix. Continue in this pattern (Don't forget to gather the center each time). If you see that you have alot of the egg/feta mix left you can start to add more than the 1 ladle. Your last layer should be 3-4 layers of phyllo. Don't sprinkle with oil yet. Take a soup spoon and with the handle, tuck in the sides. Now sprinkle with oil.
• Bake for about 30-40 minutes or until the top is puffed and nicely browned.
• Your kitchen with smell wonderful. The Burek will puff high off the top of the pan but once cooled will drop. You must cool completely or you will nto be able to cut with out it falling apart.
• It's moist and a bit salty and goes great with a nice cold beer! You can serve as main meal with salad or as appetizer (cut into small squares).

YUGOSLAVIAN BUREK

Steps:

• Heat a large frying pan and add the oil.
• Saute the onion until soft, and then add the beef, spices, and salt and pepper to taste.
• Cook until the meat is crumbly but not dry.
• Cool completely before you continue.
• Lay 1 sheet of phyllo dough on the counter.
• Brush with some of the butter.
• Place a heaping 1/3 cup of meat mixture acrosss the sheet along the long side, 2 inches from edge.
• Fold the bottom over the meat mixture and roll into a snake shape.
• Cut the roll in half and coil each roll into a snail shape.
• Place on a nonstick baking sheet and butt the end up against the edge of the pan to prevent uncoiling.
• Brush with additional butter.
• Bake in a prheated oven at 375 degrees for 15-20 min or until just golden.
• Keep the remaining sheets of phyllo dough covered with plastic, and work quickly to prevent in from drying out.

BULGARIAN CHUSHKI BUREK (BULGARIAN PEPPERS BUREK)

Steps:

• For the sauce:.
• Mix together the garlic and the spices and then add the yoghurt and then the oil and the vinegar.
• Cool the sauce in the fridge before you serve it.
• For the peppers:.
• Barbecue the peppers (or fry them without oil) until their skin becomes dark brown (be careful not to burn the peppers). Then peel off the skin, clean the handle and the seeds from inside.
• Grind the white feta cheese, the yellow cheese and the tomato and mix them all together. You can add 100ml of the feta cheese water so that the mixture will not be too thick.
• Mix 1 egg and add them to the cheese mixture then add all the spices.
• Fill the peppers with the ready cheese mixture.
• In two separate bowls put the bread crumbs and in the other mix 4 eggs with a pinch of salt and a pinch of baking powder.
• Boil in a pan oil at 180°C and then dip the already filled peppers in the bowl with the eggs, then in the bowl with the bread crumbs, and then again in the eggs and fry them in the oil.
• Serve the peppers hot with a sour sauce.

MIDDLE EASTERN-STYLE BUREK

Steps:

• Heat 1 tablespoon olive oil in a large skillet. Cook and stir ground beef until browned, about 5 minutes. Add onion, baharat, salt, and pepper; cook and stir until onion is translucent, about 5 minutes. Remove from heat; stir in parsley. Drain juices and let cool, 10 to 15 minutes.
• Lay 1 egg roll wrapper at a 45-degree angle on a flat work surface; place 3 tablespoons of the beef mixture in the center. Fold bottom corner over beef mixture and roll up halfway. Fold in both sides. Moisten edges of the top corner and roll up, pressing down top corner to seal. Repeat with remaining wrappers and beef mixture.
• Heat oil in a large pot over medium heat. Cook rolls in batches until light brown, about 2 minutes per side. Drain on paper towels.

POTATOE BUREK - BOSNIAN POTATOE SPIRALS

Steps:

• Heat oil in a non stick pan and add small potatoe cubes. Let fry until they are crispy and brown.
• After a couple of minutes (before potatoe cubes go brown) add onion and garlic. Don't let them burn.(you can add a bit of water to prevent that from happening).
• Add allspice, salt and pepper to taste.
• Butter a dish/pyrex/ with one TB of meltet butter.
• Take one phyllo sheet, brush with meltet butter, and put another pastry sheet on top of it.
• Place potatoe filling on one end of the phyllo sheets.
• Roll up like a cigar and form a spiral.
• Do so with the rest of sheets and filling.
• Place burek spirals into form and brush with the rest of the melted butter.
• Let bake at 180°C until golden, crispy (about 15 to 20 minutes).
• Enjoy with salad and/or yoghurt sauce.

BUREK

Steps:

• Put some butter in a pan and melt it on the stove. Put the meat in and stir a little bit. Put the pepper paste (or tomato sauce) and stir it until the meat turns brown. Let it cool for a little bit. Put the parsley when it's cooled down. Preheat the oven to 400 F. Mix the eggs, milk, oil and water together. Put one phyllo on an oiled tray, and put some of the mixed eggs/milks. (The objective is not to leave dry spots) Put another phyllo and repeat the process for two more times. (This makes three phyllos at the bottom). Put the filling on the last phyllo. Put the last three phyllos with the mixture in between. Leave some mixture for the top. Put the yogurt on the mixture and spill it on the top. Bake it in the oven for 30-40 minutes until the top is golden and crusty.

MEAT BUREK

Steps:

• Heat a large frying pan and add the oil. Saute the onion until soft, and then add the ground beef, allspice, paprika, salt, and pepper to taste. Cook until the meat is crumbly but not dry. Cool completely before you continue. Lay 1 sheet of phyllo dough on the counter. Brush with some of the butter. Place a heaping 1/3 cup of meat mixture acrosss the sheet along the long side, 2 inches from edge. Fold the bottom over the meat mixture and roll into a snake shape. Cut the roll in half and coil each roll into a snail shape. Place on a nonstick baking sheet and butt the end up against the edge of the pan to prevent uncoiling. Brush with additional butter. Bake in a preheated oven at 375 degrees for 15 to 20 minutes or until just golden. Keep the remaining sheets of phyllo dough covered with plastic, and work quickly to prevent in from drying out. Hint on handling phyllo dough: Be sure the dough is at room temperature before you open the box. Place the sheets of dough on a large cookie sheet and cover them with plastic wrap and then a heavy towel. In this way, they will not dry out while you are working with them. Work fast for best results and do not have the butter too hot when brushing the dough.

CHEESE PIE RECIPE - BUREK SA SIROM

Steps:

• In a large bowl, mix together cheeses until light and fluffy. Add eggs and herbs, mixing well.
• Separate filo dough into two piles of 24 sheets. Cut filo dough sheets in half. You should have two piles of 48 leaves. Cover with damp towel or plastic wrap.
• Heat oven to 375 degrees. Mix together melted butter and olive oil. Using a pastry brush, butter 6 (8-inch) round shallow pans.
• Lay down 2 sheets of filo dough and brush with butter mixure. Repeat with 2 more sheets and butter. Spread 1/6 of the cheese mixture on top and to the edges.
• Lay down 2 sheets of filo dough and brush with butter mixture. Repeat with 2 more sheets. Tuck edges of filo down down sides of pan to create a rounded edge. Brush generously with butter mixture. Repeat for 5 remaining pies. Each pie will use 4 sheets on the bottom and 4 sheets on the top for a total of 8 sheets each.
• Bake 20-30 minutes or until golden brown. Serve warm or at room temperature. Can be frozen unbaked. Bake directly from freezer, increasing baking time by at least 15 minutes.

BUREK

Steps:

• Rip spinach and mix into bowl with cheddar then add cottage cheese, milk or cream, eggs, seasing and nutmeg.
• Layer 3 individually oiled filo sheets on bottom of baking dish. Add thin layer of mixture, and repeat until left with 3 filo sheets on top.
• sprinkle top later with milk and bake at 200c for 10-15 mins then 180c for 10-15 mins
• melt tbl of butter and pinch tsp of salt to 140ml boiling water and drizzle over top layer then let stand for 5 mins.

CHEESE BUREK

Steps:

• In a large bowl, mix together cheeses until light and fluffy. Add eggs and herbs, mixing well. Separate filo dough into two piles of 24 sheets. Cut filo dough sheets in half. You should have two piles of 48 leaves. Cover with damp towel or plastic wrap. Heat oven to 375 degrees. Mix together melted butter and olive oil. Using a pastry brush, butter 6 (8-inch) round shallow pans. Lay down 2 sheets of filo dough and brush with butter mixure. Repeat with 2 more sheets and butter. Spread 1/6 of the cheese mixture on top and to the edges. Lay down 2 sheets of filo dough and brush with butter mixture. Repeat with 2 more sheets. Tuck edges of filo down down sides of pan to create a rounded edge. Brush generously with butter mixture. Repeat for 5 remaining pies. Each pie will use 4 sheets on the bottom and 4 sheets on the top for a total of 8 sheets each. Bake 20-30 minutes or until golden brown. Serve warm or at room temperature. Can be frozen unbaked. Bake directly from freezer, increasing baking time by at least 15 minutes.