Burek in Turkish with meat

A hearty meal for the whole family! Crispy crust with delicious filling! Burek (burek, boereg, byrek, piroq) is a closed pie that is popular in the countries that were part of the Ottoman Empire, in particular in Turkey. In the homeland of this dish, it is prepared from puff pastry fillo with different fillings: cottage cheese or cheese with herbs, cheese and vegetables, chopped meat.

Faith faith

The author of the recipe

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Composition / ingredients

Servings:

Puff pastry

500

Minced meat

500

Onion (large or 2 pcs. medium.)

Salt

0.5

Ground black pepper

to taste

Eggs (or vegetable oil)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 10 g

Fats 43 % 20 g

Carbohydrates 35 % 16 g

284 kcal

GI: 7 / 93 / 0

Step-by-step cooking

Cooking time: 1 h 45 min

Step 1:
Ingredients.
Step 2:
Peel and slice the onion.
Step 3:
Add it to the minced meat, season with salt and pepper. Mix well
Step 4:
Roll out the dough into an elongated rectangle, as thin as possible. The longer it is, the more turns the burek will have.
Step 5:
Put the filling on the dough.
Step 6:
Carefully wrap the dough in a roll.
Step 7:
Grease the mold with vegetable oil. We spread the roll into a spiral shape. On top of the burek, lubricate with beaten egg. Bake at a temperature of 220 degrees for 1 hour (1 hour 30 minutes) until ready.
Step 8:
Sprinkle the finished burek with water and cover with a towel for 20 minutes.
Step 9:
Bon appetit!

Fillo or filo dough is a kind of unleavened thin (like paper or slightly thicker) exhaust dough, which is sold in layers of 10 layers. It is widely used in Mediterranean cuisine. For burek, the filling is wrapped in layers of fillet roll, and laid out in a spiral in the form of a snail, then baked.
In other variants, several such rolls are laid out on a baking sheet side by side, without folding in a spiral, that is, a rectangular pie is obtained. Also, the bureks can not be rolled up, but made in layers – a layer of thin dough, a filling on it, then again a layer of dough and filling, repeat several times.
Before baking, the burek is smeared with beaten egg or vegetable oil. Phyllo dough is replaced with unleavened puff pastry. Choose the options for the preparation of bureks to your taste.

Option 1.
Puff pastry without yeast 0.5 kg thinly roll out into an elongated rectangle (or take plates of phyllo dough). Put the filling on it, mixing the crushed cottage cheese 100 g, cheese 250 g, hard cheese 100 g, egg 1 pc. and a pinch of salt. Roll up a long thin roll (or divide into several rolls), grease the baking sheet and lay out the rolls in a spiral. Grease the top with egg or vegetable oil, you can sprinkle with sesame seeds. Bake until cooked at a temperature of 220 degrees.
Option 2.
Buy thin pita bread. Make a filling of ground beef or mixed 0.5 kg, large onion, salt, pepper to taste. Spread the filling on several pita bread, roll each roll, put it on a greased baking sheet. To pour, mix 2 eggs, 70 g butter (melted) and 1 cup water. Pour this mixture over the rolls, leave to soak for 20 minutes. Bake at 180 degrees for 40 minutes.
Option 3. See step-by-step photos.