Rosa Cooking

🇬🇧 English 🇪🇸 Español 🇩🇪 Deutsch 🇮🇹 Italiano 🇫🇷 Français 🇵🇹 Português 🇷🇺 Pусский 🇨🇳 中文

Burek with meat

The round burek was first prepared in Nis in 1498 by the Turkish baker Mehmed Oglu. Today, this shape is called Serbian burek, unlike the spirally twisted one, which is called burek. Both forms are baked in a round pan. The classic dough fillings are meat and cheese (a round shape called an empty burek is also extremely popular). The best burek is made by masters-buregdžije Macedonians. If another filling is used (for example: mushrooms, apples), then it is called pie / strudel with mushrooms or apples. Gibanica with cheese is a special type of pie and is not similar to burek. The recipe of Serbian burek with meat, which is made, in the household, from ready-made crusts, was presented.

Preparation steps

  • Fry finely chopped, salted onion in a homemade notch for three to four minutes. Add minced mixed meat (pork and beef, in a ratio of 1: 1), ground black pepper and fry just enough to whiten the meat. Remove the pan from the heat.
  • Mix water, oil and salt in an enamel pot. This liquid is used to spray rows of complex crusts. During this time, preheat the oven to 200 degrees Celsius.
  • Coat the pan with notch and arrange three crusts with occasional spraying with water-oil-salt liquid. Place a layer of meat filling. Put a layer of three crumpled crusts on it and spray with liquid. This is followed by a layer of hope and three crumpled crusts. Work like this as long as there is hope and crust. Spread the whole crust on top of the folded burek, moisten it with liquid, and push the ends of the crust around nicely. Prick the finished burek three times with a fork and place the pan in a preheated oven. After ten minutes of baking, lower the temperature to 170 degrees Celsius and bake for about 40 minutes. Remove the baked burek from the oven, sprinkle with cold water and cover with a clean linen cloth. Allow the burek to cool slightly.

Serving

A warm burek with meat is cut into beautiful pieces and served on heated ceramic plates. Yogurt or beer is drunk, and sour milk is eaten with a spoon. Since it is best to eat burek with your fingers, guests should be provided with an appropriate amount of paper napkins.

Tags

burek

You might also like...

A small burek with chicken

In addition to the classic offer of burek, made of cheese, apples or meat, chicken burek is lighter and healthier, but no less charming version with the addition of carrots, olive oil and mushrooms.

Cheese and spinach strudel

There is nothing better than homemade dough that is lovingly mixed and thinly and precisely stretched without haste. If you "wrap" it around a good, homemade stuffing of cheese, eggs, cream and spinach, you will get a top-quality strudel.

Delicious peasant pie

African cuisine is rich and varied, and each region is distinguished by its own expression. In southern Africa, meat, game, poultry, cereals, avocados, bananas, papayas, mangoes are eaten. An excellent peasant pie also comes from South Africa.

Fine minced burek

Although burek reminds many primarily of cheese pie, no less a fan has burek with meat, further refined here.

Gibanica

While fresh cow's cheese, sour milk and kajmak are no exception, this gibanica also hosts the rarely seen feta. Such gibanica is a real treat, and you can serve it as a perfect little snack with socializing.

Zucchini in a thin dough

The recipe comes from Turkish cuisine, and the dish is so fine that we dare to predict: it will win you over. If you get ready-made sheets of dough for the strudel, you will significantly shorten the preparation process. So, there is no obstacle to enjoying eating.