Burek from a cup (fildzan burek)
Since the holidays are coming, and there are always leftovers of meat, eggs, sauces, etc., this burek is great for all kinds of leftovers, everything can be finely chopped, cook two or three potatoes and if there is no sauce, then put two or three tablespoons of sour cream and lo and behold super fast and delicious pies. It is extremely decorative and super tasty, I highly recommend it. It can be served as an appetizer or main course, or a quick and fine dinner with a glass of wine.
Preparation steps
- Peel a squash, grate it and boil it for ten minutes. Finely chop the meat, add sour cream or sauce of your choice, parsley and season. Wash the boiled potatoes with cold water, drain and mix into the meat.
- Beat one egg with two to three tablespoons of oil. Count the noodles and divide the filling into as many parts as we have the noodles. With wet hands, roll it into balls.
- Fold the crust into quarters and place in a cup. Roll the stuffing into a ball and put it in the salt on the noodles. Coat the ends with beaten egg and oil.
- Arrange the bureks in an oiled pan. Coat with remaining egg and sprinkle with turkey.
- Bake for about twenty minutes until nicely browned.
- Pleasant!
- And these are combined with minced meat, everything else is the same!
