Musaka-burek
I dedicate this recipe to my dear cool friend SaKaDi. I want to thank you for every comment, your kindness, correctness, and for always being there, with me.
Preparation steps
- Fry finely chopped onion in oil until it turns yellow, then add chopped or grated pepper, 2-3 minutes. Then add the minced meat and simmer until the meat loses its color. Stir in the grated tomatoes and fry the mixture over medium heat until the liquid evaporates.
- Fry diced balancans in oil and cool, then add cheese and stir. Make a topping — mix egg whites, oil and milk.
- Cut each sheet of bark diagonally, coat with topping and sprinkle with crumbled feta cheese.
- Cover with another triangle and coat it with topping.
- Roll out a triangle but not to the very top, leaving about four fingers to the top.
- Join and fold the ends of the roll, you can lightly coat them with your finger topping to make them stick better.
- Transfer the top of the triangle to the middle of the circle and align, to get a flat bottom.
- Put the balancana and the meat filling over it. You can cover the meat with a quarter of a tomato and and a fetish of fresh pepper.
- You can also work with the whole crust. Turn the top of the crust towards you and coat it.
- Grease the rolling pin and roll the noodles, but not to the top. Wrinkle your hands, gather the noodles in the middle.
- It is easy to pull out the rolling pin.
- Gather the ends of the roll into a circle and transfer the top of the noodles to the middle of the circle to make a bottom.
- Fill with filling. I only filled these with meat.
- Coat the crust with beaten egg yolk and bake at 200 degrees for 30 minutes.