Rosa Cooking

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Zucchini pancake burek

I dedicate this recipe to my dear cool friend blueSuna. I want to thank you for every comment, your kindness and correctness, and for always being there, with me.

Preparation steps

  • Washed zucchini with peel cut into cubes.
  • Put them in a blender together with the eggs and mash them into a puree. If you are working with cottage cheese, put 1 teaspoon of salt before mixing. With feta cheese it is not necessary. Put flour into the puree and mix, then water and you will get a fine smooth mixture.
  • Dip a brush in oil and coat a hot pan with a diameter of 22-24 cm, then bake pancakes. I dropped ten pieces. Two pancakes are needed for each burek. Mix the cheese, egg and grated garlic (if the feta cheese, which I used in this case, does not need to be salted).
  • Put one pancake a little over the other.
  • Put the filling on the pancake-divide the mixture into 4 parts.
  • Spoon the filling or not to the end. Sprinkle with grated mozzarella (for me gouda) from left to right in one row.
  • Roll the pancake. The pancakes are thin and soft and easy to roll.
  • Roll the pancake into a snail and place on baking paper.
  • Grate hard cheese on a fine grater. I had parmesan, so I grated it.
  • Bake at 180 degrees for 15 minutes. The burek tastes great and next time I make a double measure. As we had the soup, two pieces were enough for us.

Tags

zucchini

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