Burek
My language teacher is also giving me lessons in traditional Bosnian cooking. Like cevapi (pronounced chevapi), burek is a fastfood found almost everywhere in Bosnia. Instead of McDonald's or Burger King, you would step into your local Buregdzinica and order a pita filled with your choice of meat, cheese, potato, or spinach. While the cheese is my personal favorite, the grandaddy of them all is the burek.
Burek
Filo pastry
1/2 lb to 1 lb ground meat
lotsa pepper
1 medium sized onion, minced
casserole pan (biggie)
vegetable oil
oven 350 degrees
Optional Cream Sauce
sour cream
plain yogurt
garlic
This is really guess work, depending on how much you want to make, but we used 1 lb of ground meat. Add the minced onion and pepper. Lots of pepper. I have no idea how much, but when you taste the meat (yes, the raw meat), it should definately have a strong peppery taste. At this point, your filo should be thawed. Put vegetable oil at the bottom of the casserole pan. Roll out one sheet and cut it in half, lengthwise. Take the meat paste and smear it on the filo. Don't glop . You just need to dab here and there over the entire filo. When finished, roll the pastry into a loose tube shape and then shape it into the form of a cinnamon bun. Nice and loose, let it breathe. Put it into the casserole pan and continue until the pan is full. Put vegetable oil on the top of the pastry. Don't be stingy. The oil is what keeps the filo from burning. Now, I'm guessing 350 is the temp. we used. Our oven is in Celsius, I think, so you got me. I belive the pastry was in for 20-30 minutes. Just keep your eye on it. It shouldn't get too crispy on top. When the burek is finished, remove it from the oven and cover it with a towel or another casserole dish. This is to keep the heat in and to further soften the pastry. And there you have it! If you want to add the cream sauce (very yummy), the dish becomes buredzik. You just have to put this together by sight and according to how much burek you made. Say, 1/2 cup sour cream, 1/4 cup plain yogurt, and 1 clove garlic. If you like garlic, add some more. Spread on the burek about five minutes before you take it from the oven. Voila!
Burek
Filo pastry
1/2 lb to 1 lb ground meat
lotsa pepper
1 medium sized onion, minced
casserole pan (biggie)
vegetable oil
oven 350 degrees
Optional Cream Sauce
sour cream
plain yogurt
garlic
This is really guess work, depending on how much you want to make, but we used 1 lb of ground meat. Add the minced onion and pepper. Lots of pepper. I have no idea how much, but when you taste the meat (yes, the raw meat), it should definately have a strong peppery taste. At this point, your filo should be thawed. Put vegetable oil at the bottom of the casserole pan. Roll out one sheet and cut it in half, lengthwise. Take the meat paste and smear it on the filo. Don't glop . You just need to dab here and there over the entire filo. When finished, roll the pastry into a loose tube shape and then shape it into the form of a cinnamon bun. Nice and loose, let it breathe. Put it into the casserole pan and continue until the pan is full. Put vegetable oil on the top of the pastry. Don't be stingy. The oil is what keeps the filo from burning. Now, I'm guessing 350 is the temp. we used. Our oven is in Celsius, I think, so you got me. I belive the pastry was in for 20-30 minutes. Just keep your eye on it. It shouldn't get too crispy on top. When the burek is finished, remove it from the oven and cover it with a towel or another casserole dish. This is to keep the heat in and to further soften the pastry. And there you have it! If you want to add the cream sauce (very yummy), the dish becomes buredzik. You just have to put this together by sight and according to how much burek you made. Say, 1/2 cup sour cream, 1/4 cup plain yogurt, and 1 clove garlic. If you like garlic, add some more. Spread on the burek about five minutes before you take it from the oven. Voila!
posted by J. at
5:25 AM
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