Express burek from the pan
It's not really a burek. But still, that’s what Turkish chef Gabriele Sponza called him in his show on 24Kitchen, so I repeat after him. I liked the recipe, I prepared that express burek and we were thrilled ... So let me share that with you.
Preparation steps
- Oil the pan a little. Put the crust in the pan, let the edges of the crust hang over the edge of the pan. Put another crust on the bottom and coat with oil.
- Spread the labneh on the crust, add the grated emmentaler, sprinkle with a little chopped parsley. Cover with two layers of crust, each coated with oil. Then sprinkle parmesan on the crust, grate groyer on the parmesan. Cover with two layers of crust, again coat each layer with a little oil. Grate mozzarella on the crust and grind gorgonzola or roquefort or some other similar cheese over the mozzarella. Add the coarsely chopped basil leaves. Cover with crusts hanging over the edge of the pan, coat with a little oil.
- Bake on medium heat in a covered pan for five to seven minutes, taking care that the lower crust does not burn. Then we carefully turn the "burek" on a plate or lid and return it to the pan so that the bottom side, which is already baked, is facing upwards. Bake for another seven minutes, until the crust is crispy and golden.
- While this express burek is baking, finely chop the roasted red pepper, add the chopped rosemary and parsley and the olive oil. Serve the sauce with burek.
Serving
In my experience, sour cream or yoghurt with parsley, chives, basil could be served with this burek ...
