Broxigar
NFT Marketplace Expert
2
MONTHS
2 2 MONTHS OF SERVICE
LEVEL 1
300 XP
Ingredients
Burek Dough:
500g all-purpose flour (3.5 cups)
1 teaspoon of salt
300-350mls lukewarm water (1 1/4 - 1 1/2 cups)
Vegetable oil
Burek Cheese Filling:
150 g cottage cheese (2/3 cup)
100 g crumbled feta cheese (2/3 cup)
1 large beaten egg
Meat And Potato Filling:
1 tablespoon of olive oil
1 medium, diced onion
300 g lean beef mince (10 oz)
1 potato, boiled cut into small cubes
2 grated garlic cloves
Half teaspoon chopped rosemary, fresh is best
Half tablespoon smoked paprika
Half tablespoon salt
Instructions:
Take a large bowl and combine the flour and the salt
Add the water bit by bit, mixing until the mixture forms a dough
Knead the dough for around five minutes, until it turns quite stretchy
Split the dough mixture into batches of four and press down to flatten
You need to find a bowl or a pan which is large enough to hold the dough when it is piled up on top of each other
Add a little bit of vegetable oil to the pan or bowl and put the first flattened piece of dough inside
Add a bit more oil (not too much), and add another piece of dough – repeat until you’ve done the same with all four pieces
Add more vegetable oil on top of the last piece and place to one side to rest
Preheat your oven to around 200°C (390°F)
Add a little vegetable oil over your work surface (a table is best) – just a little!
Remove one piece of dough from the bowl and remove the excess oil
Flatten the piece of dough until it reaches a thickness of no more than around half a centimeter
Handle the dough and stretch it outwards, over and over, so that you pull it to around 1 meter in diameter – you might end up with a
few holes but don’t worry about it too much. By the end, you should be able to see through the dough
Take one side of the dough disc and fold it over, towards the center
Repeat this process until you have a shape that resembles a pentagon
Repeat with the second piece of dough
Add your filling (see below for the filling instructions) to the dough piece
Add the first piece of stretched dough into the middle of the second one, and cut away the thick edge of the second piece – you can
throw this away, you won’t need it
Fold over the edges of the dough, so that you get a pentagon shape once more, and put it into a baking pan or tray
Put the pan in the oven and bake for around half an hour, until it is a golden color
Remove from the oven and let it cool down
Cut into 12 pieces
Repeat the process with the rest of the dough
Bake until the pastry turns golden, and serve while warm!
For The Cheese Filling:
Take a mixing bowl and add in both kinds of cheese, combining together
Add the egg and combine once more
For The Meat & Potato Filling:
Take a large pan and heat up the oil over a medium heat
Add the onion and cook until soft
Now, add the mince and cook for around 2 minutes, stirring regularly
Now, add the potato, the rosemary, the garlic, and the paprika, and stir to combine
Add the salt and continue to cook, ensuring the beef mince is cooked through
Once cooked, drain the beef with a sieve to get rid of any excess oil and press down to dry it out
Burek Dough:
500g all-purpose flour (3.5 cups)
1 teaspoon of salt
300-350mls lukewarm water (1 1/4 - 1 1/2 cups)
Vegetable oil
Burek Cheese Filling:
150 g cottage cheese (2/3 cup)
100 g crumbled feta cheese (2/3 cup)
1 large beaten egg
Meat And Potato Filling:
1 tablespoon of olive oil
1 medium, diced onion
300 g lean beef mince (10 oz)
1 potato, boiled cut into small cubes
2 grated garlic cloves
Half teaspoon chopped rosemary, fresh is best
Half tablespoon smoked paprika
Half tablespoon salt
Instructions:
Take a large bowl and combine the flour and the salt
Add the water bit by bit, mixing until the mixture forms a dough
Knead the dough for around five minutes, until it turns quite stretchy
Split the dough mixture into batches of four and press down to flatten
You need to find a bowl or a pan which is large enough to hold the dough when it is piled up on top of each other
Add a little bit of vegetable oil to the pan or bowl and put the first flattened piece of dough inside
Add a bit more oil (not too much), and add another piece of dough – repeat until you’ve done the same with all four pieces
Add more vegetable oil on top of the last piece and place to one side to rest
Preheat your oven to around 200°C (390°F)
Add a little vegetable oil over your work surface (a table is best) – just a little!
Remove one piece of dough from the bowl and remove the excess oil
Flatten the piece of dough until it reaches a thickness of no more than around half a centimeter
Handle the dough and stretch it outwards, over and over, so that you pull it to around 1 meter in diameter – you might end up with a
few holes but don’t worry about it too much. By the end, you should be able to see through the dough
Take one side of the dough disc and fold it over, towards the center
Repeat this process until you have a shape that resembles a pentagon
Repeat with the second piece of dough
Add your filling (see below for the filling instructions) to the dough piece
Add the first piece of stretched dough into the middle of the second one, and cut away the thick edge of the second piece – you can
throw this away, you won’t need it
Fold over the edges of the dough, so that you get a pentagon shape once more, and put it into a baking pan or tray
Put the pan in the oven and bake for around half an hour, until it is a golden color
Remove from the oven and let it cool down
Cut into 12 pieces
Repeat the process with the rest of the dough
Bake until the pastry turns golden, and serve while warm!
For The Cheese Filling:
Take a mixing bowl and add in both kinds of cheese, combining together
Add the egg and combine once more
For The Meat & Potato Filling:
Take a large pan and heat up the oil over a medium heat
Add the onion and cook until soft
Now, add the mince and cook for around 2 minutes, stirring regularly
Now, add the potato, the rosemary, the garlic, and the paprika, and stir to combine
Add the salt and continue to cook, ensuring the beef mince is cooked through
Once cooked, drain the beef with a sieve to get rid of any excess oil and press down to dry it out