Recipes for burek (burek). The specifics of manufacturing and the variety of components required for baking a burek. Rolled burek filling with boiled eggs

Step 1: knead the dough.

We measure out our 450 grams of flour and pour it onto the table. We form a slide out of it, then make a small hole in the middle of the slide and slowly pour in warm water. To make the dough soft and flavorful, you can add margarine. But I added olive oil - it’s still healthier. Sprinkle with salt and mix gently, adding water. You need to knead so that all the flour goes into the dough. When the dough is ready - it has turned into a ball that does not stick to your hands, put it aside for 15-20 minutes and cover with a towel. He needs to "rest".

Step 2: prepare the filling.

While the dough is gaining strength for the upcoming tests, we chop the pre-peeled onion finely (yes, even finer!). You can put it in a blender. Dump the meat into a deep bowl, combine with onions and add spices to taste. Mix. You can use a spatula, but the Serbs are among the peoples who prefer to use their hands. Next you need to add the yolk. When you separate it from the protein, do not rush to throw away the protein as unnecessary. Set aside for now. We added the yolk and mixed the minced meat again. You can add a couple of drops of oil for aroma. We set the bowl aside and take up the dough again.

Step 3: Roll out the dough.

Using a well-sharpened knife (the dough does not like being forcefully sawed), cut the ball into four approximately equal parts. Each of them must be rolled out into a fairly large and thin pancake, sprinkling the table lightly with flour before doing this. Thickness no more than 2 mm! Speaking of rolling out. At first, my baking turned out very poorly: the rough and “overbearing dough” often didn’t even bake. A friend’s mother helped - her rolling pin practically did not touch the dough, the movements were so light. A minimum of pressure - and in front of me lay a layer no thicker than a thread.

Step 4: lay out the burek.

Before you begin the main part of the recipe, put oven to preheat to 170*. So, when we have rolled out each of the four pieces, we put three of them carefully aside, the third remains in front of you. The task is as follows: on each of the layers you need to lay out a layer of meat, then roll the layer with meat into a roll. Keep in mind that there should be enough meat for four layers. To prevent the thin dough from tearing at the edges when folding little trick: The edges of the pancake farthest from you and closest to you need to be folded inward by about 5 centimeters. We laid out the meat. Now we begin to roll the dough with the meat away from us into a roll. Lightly pinch the edges, this will make it easier to “transport” the rolls into the baking container. Having completed this operation with four rolls already, grease the baking dish (or baking sheet) with oil. And we begin to lay out the burek: in the center of the dish, rolling it up like a snail, we place the first roll. Then a second one around it, and so on. Grease the top of our pie with butter and send it to the oven for an hour and a half on the middle shelf.

Step 5: Serve the rolled burek.

Remember when we saved the squirrel's life? 10 minutes before ready We take out the folded burek and - at your choice - you can grease it with lightly beaten egg white, or with the same butter. We send it back to the oven. This will give your baked goods a very appetizing look. Traditionally, rolled burek in Serbian homes is served slightly cooled on wicker plates - trays. Bon appetit!

When greasing the burek before cooking, you can also sprinkle with sesame seeds and finely chopped herbs;

You can serve with goat cheese or feta cheese;

Fresh vegetables will also come in handy;

As a sauce, you can use sour cream seasoned with aromatic herbs.

A hearty pie from Turkey - burek made from delicate thin phyllo dough with fillings. Cook with meat, cottage cheese, cheese, spinach!

Burek is a savory pie of Turkish origin, made of puff pastry, usually round in shape, popular in the countries of the former Ottoman Empire and neighboring countries. Always baked in an oven. This type of baking is called “burekas” in Israel, where it is especially popular. In other countries neighboring Turkey (Balkan countries, Armenia), burek is called “byurek”, “burka”, “borek”, “bureg”. The Crimean Tatar cheburek, popular in Russia, comes from the Turkish burek. I really like Serbian-style burek, which is baked in a spiral shape.

It’s also good because you can throw various leftover cheeses into it, which I slowly put in the freezer. In general, another “you little wand” when there are two days left until payday! Of course, real burek is made from filo dough, or homemade stretch dough. In the absence of it, I took the usual unleavened puff pastry, which I always have in the freezer.

Soft cheese (Fetaxa) - 200 g
Dutch cheese (or leftovers of any hard cheeses) - 120 g
Green onion - 20 g
Dill - 10 g
Puff pastry without yeast - 400 g
Spice mixture (dry) - 0.5 tsp.
Chicken egg (yolk only) - 1 pc.
Garlic - 2 teeth.

Remove the dough from the bag and defrost. Meanwhile, make the filling. Grate the cheeses on a fine grater and place in a bowl.

Add Fetax, chopped herbs, crushed garlic and spices.

Grind everything well with a fork. No need to add salt!!!

Divide the dough into four plates. We cut off a half from one plate and remove it - we won’t need it. If you have a mold with a diameter of 26 cm, all the dough (450 g) will be used. I had a mold with a diameter of 22 cm.

We roll out each plate thinly, preferably in one direction. This is necessary so that the dough rises during baking.

Divide the filling in proportion to the dough and place it in a narrow path on the rolled out plates.

Roll it into a tight roll and pinch the long edge so that the filling does not escape during baking.

Preheat the oven to 180 degrees. Place the prepared rolls in the form of a spiral.

Align.

Lubricate the burek with yolk, shaken with tsp. some water.

And put it in a hot oven.

Bake for 20 minutes at 180 degrees, then reduce the temperature to 150 and bake for another 20 minutes.

Remove the finished pie to a dish, cover with a towel and cool slightly. And then we serve it to the table. Very, very tasty!!! Bon appetit!

Recipe 2: Turkish burek (step-by-step photos)

A rolled burek originating from Montenegro, this distinctive pie is incredibly tender and delicious. At the same time, its preparation does not take too much time, and the rolled burek itself is very filling, which means there is no need to cook anything else.

Warm water 200 ml
Premium wheat flour 450 gr
Margarine (or sunflower/olive oil) 25 g (25–30 ml)
Minced meat (beef/pork) 500 g
Medium onion 4 pcs.
Egg yolk 1 pc.
Salt, black pepper to taste

We measure out our 450 grams of flour and pour it onto the table. We form a slide out of it, then make a small hole in the middle of the slide and slowly pour in warm water. To make the dough soft and flavorful, you can add margarine. But I added olive oil - it’s still healthier. Sprinkle with salt and mix gently, adding water. You need to knead so that all the flour goes into the dough. When the dough is ready - it has turned into a ball that does not stick to your hands, put it aside for 15-20 minutes and cover with a towel. He needs to “rest.”

Using a well-sharpened knife (the dough does not like being forcefully sawed), cut the ball into four approximately equal parts. Each of them must be rolled out into a fairly large and thin pancake, sprinkling the table lightly with flour before doing this. No more than 2 mm thick! Speaking of rolling out. At first, my baking turned out very poorly: the rough and “overwhelming dough” often didn’t even bake. A friend’s mother helped - her rolling pin practically did not touch the dough, the movements were so light. A minimum of pressure - and in front of me lay a layer no thicker than a thread.

Before you begin the main part of the recipe, preheat the oven to 170*. So, when we have rolled out each of the four pieces, we put three of them carefully aside, the third remains in front of you. The task is as follows: on each of the layers you need to lay out a layer of meat, then roll the layer with meat into a roll. Keep in mind that there should be enough meat for four layers. To prevent the thin dough from tearing at the edges while folding, there is a little trick: the edges of the pancake farthest from you and closest to you need to be folded inward by about 5 centimeters. We laid out the meat. Now we begin to roll the dough with the meat away from us into a roll.

Lightly pinch the edges, this will make it easier to “transport” the rolls into the baking container. Having completed this operation with four rolls already, grease the baking dish (or baking sheet) with oil. And we begin to lay out the burek: in the center of the dish, rolling it up like a snail, we place the first roll. Then a second one around it, and so on. We grease our pie with oil on top and put it in the oven for an hour and a half on the middle shelf.

Remember when we saved the squirrel's life? 10 minutes before readiness, we take out the rolled burek and - at your choice - you can grease it with lightly beaten egg whites, or with the same butter. We send it back to the oven. This will give your baked goods a very appetizing look. Traditionally, rolled burek in Serbian homes is served slightly cooled on wicker plates - trays. Bon appetit!

Recipe 3: burek with meat (step by step)

Burek or burekas is a savory pastry originally from Turkey that became popular in the countries of the former Ottoman Empire. In Israel, Greece, Bulgaria, Cyprus, and Montenegro, burek has different names, but in essence the dish is the same. Bureks come with different fillings: meat, mushroom, vegetable, and cheese. To prepare burek, use thin, thin, unleavened phyllo dough. I don’t have a good relationship with phyllo dough; when cooked, the dough turns out too crispy like chips, so I replace it with puff pastry without yeast.

ground beef (mixed) - 400-500 gr.;
large potatoes - 2 pcs.;
onions - 2 pcs.;
puff pastry without yeast - 400-500 g;
olive oil - for lubrication;
salt - to taste;
ground black pepper - to taste;
wheat flour - for dusting

Before you start cooking, take the dough out of the package and defrost. This usually takes 20-25 minutes.

Let's start by preparing the filling. Grate raw potatoes on a coarse grater.

Either finely chop the onion or grind it in a blender. I preferred the second option.

Mix minced meat, potatoes, and onions.

Add salt and pepper.

Roll out the puff pastry into a thin layer in one direction. It turns out this long and thin canvas.

Comparison of the thickness of the dough, unrolled (top) and rolled (bottom).

Place the filling in the middle of our dough. We distribute it along the entire length of the dough.

Carefully roll the dough into a roll. We pinch the open edge so that the roll does not move apart.

Now take the mold, grease its bottom and edges with olive or vegetable oil. We put burek in it in a spiral.

If the length of the roll is not enough to cover the bottom of the entire mold, you can make another one and create a continuation. Place the roll in an oven preheated to 220 C for 40 minutes.

Remove the finished burek from the oven and give it 10-15 minutes to cool. Remove the burek from the mold and cut into portions.

And we enjoy delicious baked goods with meat on thin, tender dough.

Recipe 4: Serbian burek (with photo)

Bureks are delicious pies made from thin dough with meat, vegetable or cheese filling. For those who cannot buy phyllo dough, you can use yeast-free puff pastry. We will prepare bureki with meat filling.

Burek is a dish that originates from Turkey and is popular in countries that were formerly part of the Ottoman Empire. In Greece and Cyprus, in Bulgaria and Montenegro, burek is prepared almost identically from a special puff pastry phyllo and stuffed with minced meat, vegetables or cheese, in particular feta.

Filo or phyllo is a fresh, very thin, stretchable dough, sold in layers of 10 layers. Used in Mediterranean cuisine. The Greek word Phyllon means "leaf". The layers of dough can be paper thin or several millimeters thick.

Filo dough is widely used in Greek and Turkish cuisines in both sweet and savory dishes. In Turkish cuisine, baked goods made from this dough are called borek or boregi, in Albanian cuisine - byrek. Hence the name of pies made from this dough – burek.

Mixed minced meat or beef - 0.5 kg
Onion - 2 large heads
Potatoes - 2 large
Pepper
Olive oil
Puff pastry without yeast - 0.5 kg (4 leaves) or a package of phyllo dough.
Flour for dusting

How to cook burek in Serbian style: peel the vegetables. Defrost the dough by placing the plates separately.

Grate the potatoes on a coarse grater, finely chop the onion and mix with the minced meat. Let's add salt and pepper.

If you have phyllo dough, then take 2-3 sheets of dough, put a little minced meat, and first roll the dough into a tube,

and then in the form of a circle. Place on a baking sheet greased with vegetable oil.

You can place the “tubes” directly on a baking sheet, without twisting them into circles. Or twist a large spiral of tubes.

Bake bureki at 250 degrees for 20-25 minutes. Let cool for a few minutes, covering the pan with a towel.

This is where I would say goodbye to you, wishing you a bon appetit if I had phyllo dough.

And I still have to roll out the puff pastry sheets as thin as possible.

We try to roll out the dough in one direction. As a result, we get a thin long “scarf”, which we grease with oil.

Place the minced meat on it and roll it into a thin tube.

It turned out to be such a long tube.

Grease a baking dish with oil and place a spiral-shaped tube on it. Let's add one more to it. This dough and minced meat make two bureks. Don't think that this is a lot - they are so tasty that they are eaten quickly.

Place the baking sheet in an oven preheated to 220 degrees for 40 minutes. Sprinkle the finished burek with water and cover with a towel for 20 minutes.

Then take the burek out of the mold and cut it into pieces. You can bake burek with other fillings

Recipe 5: Burek meat pie

Turkish bureki, recipe with meat, this is the iconic national dish of Turkey. This tasty and tender traditional pie can be considered the “conqueror and conqueror” of many nations, like the Ottoman and Balkan Empires, where the national attribute was originally burek (burek). Technologies for making food are often a real family business and a cult tradition, when bureks are prepared in huge sizes with four or even six hands.

This dish has a wide variety of fillings, but the most common are lamb meat and salted cottage cheese with herbs. Also a prerequisite for the success of the national burek is thin rolling out of filo dough, which should be no thicker than paper, tracing paper or parchment.

Flour – 250 grams
Boiled water – 150 ml
Salt – ½ tsp.
Olive oil – 3 tbsp.
Baking soda – ¼ tsp.

For filling:

Lamb – 300 grams
Onions – 1 pc.
Eggs – 1 pc.
Salt - a pinch
Ground black pepper - a pinch
Dry adjika – 0.5 tsp.

Dissolve the salt in warm boiled water and stir until completely dissolved.

We select a convenient deep container for kneading the dough and sift the flour into it through a fine sieve.

Add warm salted water to the flour.

Next add refined olive oil.

Pour in baking soda.

Let's start kneading the dough. It will be sticky at first, but keep kneading until it becomes smooth and elastic.

We form a ball from the dough, which we beat on the countertop at least 50 times, i.e. lift it up and forcefully throw it back onto the surface or into the bowl. After this process, the dough will become very pleasant to the touch.

Divide the dough into 6 equal parts, which we form into small balls and place in a bowl.

Wrap it in cling film and leave at room temperature for one hour.

After this time, using a rolling pin, roll out the dough as thin as possible. Periodically sprinkle the dough layer with flour, turn it over to the other side and roll it out again until it becomes thin and you can begin to stretch it. We try to make all movements in one direction - from the center to the edges. For convenience, roll out the sheets under a layer of fabric, parchment paper or cling film.

Then we pull the dough with our hands, turning it from side to side. We do this process slowly, stretching the sheets away from us. You can place the sheet on the back of your hands and stretch it by the edges, spreading your arms in different directions. The sheets may turn out round, uneven, or square, but they can always be cut to the desired size with scissors.

The finished dough should be very thin so that the font of a newspaper or book can be seen through it.

We transfer the finished dough sheets with parchment and roll them into a roll. Cover with a damp towel to prevent it from drying out.

Note: Filo dough can be stored in the freezer for up to 3 months. To do this, the sheet is rolled into a roll in parchment, wrapped in plastic wrap and placed in the freezer. This kind of dough takes a long time to defrost; if you rush, there is a risk of “breaking” it. Do not freeze phyllo dough twice. Thawed, unused dough can be stored in the refrigerator for two days.

Let's start preparing the minced meat. Wash the meat under running water, trim off excess fat and veins. Peel and wash the onion. In a meat grinder with a large grid, we grind the products.

Note: by the time the dough is prepared, the minced meat should already be ready, because... phyllo dries very quickly and becomes brittle when exposed to air, causing it to break.

Salt and pepper the minced meat, season with dry adjika and knead until smooth.

Note:

In the original recipe, the meat and onions are finely chopped with a knife. But the taste of the product will not change much if the products are chopped using a meat grinder or food processor.

In addition to meat and onions, you can add any finely chopped greens to the filling.

To make the minced meat more juicy, add chopped pieces of butter.

We place a thin transparent sheet of phyllo on the countertop and begin to form the product. Apply a strip of minced meat about 3 cm thick to the dough on one side. Do not put too much filling, otherwise the dough will become wet during baking.

Note: in addition to minced meat, you can put cheese or vegetables between the layers of burek.

Roll the dough into a roll, forming it into a long sausage.

We spirally twist the resulting sausage and place it in a baking dish.

We do the same with the remaining pieces of phyllo dough: roll out into a thin layer, apply minced meat, roll up and lay the sausages in a snail shape, attaching them to each other. Thus, the size of the burek can reach the largest sizes. Each housewife determines the number of snake spirals independently, depending on the diameter of the dish she wants to prepare.

Beat the egg into a small bowl and stir well with a whisk.

Using a silicone culinary brush, generously grease the burek with scrambled eggs or milk.

Tip: In the traditional burek recipe, the top of the greased dough is sprinkled with sesame seeds.

Heat the oven to 220 degrees and bake the burek for 20 minutes.

Sprinkle the finished product with water, cover with a towel and leave for 20 minutes. Then cut into portions and serve to the table.

Recipe 6: Burek with cottage cheese and spinach

flour - 480 gr
water - 220 ml
yolks - 3 pcs
vegetable oil - 35 g
vinegar 9% - 1 tsp.
salt - 0.5 tsp.
sugar - 0.25 tsp.
cottage cheese - 350 gr
spinach – 150 gr
butter - 50 g
yolk and cream for greasing burek
sesame seeds
spices, garlic, pepper

We start by preparing a dough called phyllo. Carefully sift the flour onto the work surface in a mound. Make a small indentation in its center. Pour in the yolks.

Heat the water slightly. Add salt, vinegar, sugar to it. Stir until the salt crystals are completely dissolved. Pour water into the well in the flour.

Knead the dough for several minutes. Then pour in vegetable oil.

Continue kneading until you obtain a smooth, homogeneous dough that does not stick to your hands. Do not add additional flour, otherwise the phyllo will turn out very tough.

Toss the resulting piece of dough on the countertop at least 50-60 times. With each hit on the table, the dough will become softer and more pliable. This stage should never be ignored, because the formation of the correct test structure will depend on it.

Wrap the finished dough in film. Leave it on the table for 1 hour.

The filling for the burek will be cottage cheese with the addition of spinach leaves. But you can use cilantro or basil. Rinse the greens and place them in the pan. Add a little oil, pepper, chopped garlic and salt.

Saute the spinach over high heat for a few minutes. As soon as it has greatly reduced in volume and darkened, immediately remove from the stove.

Mash the cottage cheese in a deep container. Add spinach to it and stir.

After an hour, turn the dough out onto your work surface. Divide it into 4 parts.

Cover the table with a cotton towel. Roll out each piece of dough into a small layer. And then continue to stretch the edges with your hands, trying to keep its thickness to a minimum. The pattern on the towel should be clearly visible through the dough.

Spread the cottage cheese and spinach evenly onto the prepared thin layer of dough. Do not overdo it with the filling, otherwise the dough will begin to tear.

Melt the butter. Roll the dough into a roll, brushing each layer with butter.

Roll the finished roll into a ring. Place it on the prepared baking sheet.

Do the same with the rest of the dough. The result will be a round beetroot pie.

Mix the yolk and a small amount of cream. Generously lubricate the surface of the burek.

Sprinkle the burek with sesame seeds. Bake at 180 degrees for about 15 minutes. Try not to overcook the pie in the oven. You will recognize readiness by the uniform golden crust on the surface of the burek.

Recipe 7: Burek with Turkish meat

Traditionally, Turkish burek is made from thin, tissue-paper-like phyllo dough, which is very labor-intensive to make. Therefore, many Turkish housewives simplify their work and buy the base for pies in stores. By the way, this type of dough is now available for sale in our large supermarkets. In addition, modern women have generally simplified their work to a minimum and use unleavened puff pastry or thin Armenian lavash.

The filling for a Turkish pie can be very different: it includes assorted vegetables, cheese and herbs, meat and onions, and much more. Today we will focus on the last option and prepare a delicious and satisfying Turkish burek with meat.

It is better to take meat for the pie with layers of fat. If it is dry, then it is recommended to put butter in the minced meat for greater juiciness. Now let's start looking at how to cook Turkish burek, the recipe is presented in step-by-step photographs for your convenience.

Filo dough – 300 g
Pork – 500 g
Onions – 1 pc.
Garlic – 2 cloves
Eggs – 1 pc.
Salt - to taste
Ground pepper - to taste
Any seasonings for meat - to taste

Remove the film from the meat, rinse and dry with a paper towel. Peel and wash the onion. We twist the products through the middle grid of the meat grinder. Add peeled garlic cloves, passed through a press, to the minced meat. Salt, pepper and add spices. Mix the filling well. It is more convenient to do this by hand.

Tip: if the meat is lean, then add butter or olive oil - this will make the pie juicier.

Roll out the phyllo dough very thin, and then stretch it with your hands so that the sheet is transparent. Spread it on the countertop and lay out the minced meat along one edge in the form of a long sausage with a diameter of 2.5-3 cm, as can be seen in the photo.

Carefully roll the dough into a roll.

Tip: if you place a silicone mat on the baking sheet, then the baking sheet will not need to be greased - the cake will not stick to it.

Place the egg into a small bowl and stir it with a silicone brush.

Brush the pie generously with egg. If there is any left, just pour it on top. The pie is also poured with cream, which will also give a beautiful golden brown crust.

Tip: for added piquancy, you can sprinkle the product with sesame seeds. By the way, in the Turkish original, sesame is used for this recipe. Therefore, it will not be superfluous.

Heat the oven to 180 degrees and bake the product for 30-40 minutes. Readiness can be seen by its color. When the cake has acquired a beautiful golden hue, it can be removed from the oven.

Turkish burek is ready, serve it hot, freshly baked. With this pie you can feed the whole family a hearty dinner!

Friends, the Turkish burek is a burek that is spirally shaped in the form of a large twisted snail. This article will tell you how to cook Turkish burek with minced meat for tea.

I used real phyllo dough as the base; for those interested, you can find the recipe for making it. For such a tea party you can invite not only your family, but also your guests, because Turkish pie can be made of any size!

Turkish Bureks

The recipe for tender and tasty Turkish pastries called burek has many variations. And today this pie in Turkey is a real national tradition. The dish can generally be considered the “conqueror and conqueror” of many nations.

By the way, this type of dough is now available for sale in our large supermarkets. In addition, modern women have generally made their work easier to a minimum and use unleavened puff pastry or thin dough.

Filo dough – 300 g
Pork – 500 g
Onions – 1 pc.
Garlic – 2 cloves
Eggs – 1 pc.
Salt - to taste
Ground pepper - to taste
Any seasonings for meat - to taste

How to cook Turkish burek, recipe with photo

Turkish burek is ready, serve it hot, freshly baked. With this pie you can feed the whole family a hearty dinner!

Happy tea drinking everyone!

Video recipe for making Turkish burek

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Serbs, Turks, and Bosnians contributed to the tradition of preparing Turkish burek.

The taste and filling of this thinly rolled dough pie are varied.

Like the method of preparation, they vary in different villages, even families.

Turkish burek is prepared small - for one family.

Or significant - for sale.

In contact with

You can buy pie dough or make it yourself. This is a layered yufka, as well as thin stretched filo. Filo can be made with or without egg.

For those who are making dough for the first time, the method may seem complicated. But homemade dough tastes better than store-bought dough.

Having adjusted, the hostesses will cope with the eastern “riddle”. Turkish cuisine has a lot of delicious and easy to prepare dishes, for example:,.

For the test

For the yufka dough:

flour – 2 tbsp;
water – 100 ml;
eggs – 2 pcs;
butter – 100g;
Salt - a pinch.

For the classic phyllo dough:

For eggless phyllo dough:

boiled water – 300 ml;
refined vegetable oil – 6 tbsp. l.;
wheat flour – 500 gr;
soda – 0.5 tsp;
salt – 1 tsp.

For the minced meat and pumpkin filling:

pumpkin – 200 gr;
minced beef – 500 g;
onion – 1 pc.;
pepper mixture - to taste;
vegetable oil – 2 tbsp.

For the chicken and cheese filling:

Ingredients of the filling with cottage cheese:

cottage cheese – 400 gr;
parsley or dill - a bunch;
yolks – 3 pcs;
garlic – 3 teeth;
salt - to taste.

Filling with boiled eggs:

spinach – 1 bunch;
chicken eggs – 5 pcs;
salt - to taste.

For the potato filling:

potatoes – 0.5 kg;
onions – 2 pcs;
salt - to taste;
spices - to taste.

Additional

Additional Ingredients (for frosting and decorating the cake):

vegetable oil for frying;
egg (only white is allowed);
yogurt with egg;
cumin pinch;
poppy optional;
pinch of sesame seeds.

Turkish dish recipe with photo

Cooking technique:

Cooking time: 25 min.

Preparation time: 15 minutes.

Level: easy.

Watch how to cook berek in Turkish on video:

From lavash

Read on to find out how to make Turkish burek from lavash.

Step-by-step instruction:

Cooking time: 20 minutes.

Preparation time: 15 minutes.

How to prepare Turkish burek from lavash, you will learn from the video:

How to prepare the dough?

Making yucca puff pastry:

Leave the butter at room temperature to soften.
Sift the flour and collect it in a mound. Beat the eggs into the well, pour in water, and sprinkle with salt. Put 0.5 tbsp there. butter or spread. In Uzbekistan, a similar dough is made with vegetable oil.
Knead the dough. Form a ball, sprinkle it with flour, set aside for 15 minutes.
Roll out the ball to 2 cm thick. Grease the layer with 3 tbsp. oils Roll the layer into an envelope or roll and crumple it into a ball again. Knead the dough. Divide it into balls the size of tennis balls.
Roll out each ball thinly. As soon as the layers dry out a little, you can fill them.

Cooking time: 1 hour.

Difficulty level: average.

For proper preparation of puff pastry, watch the video:

Classic phyllo dough technique:

Separate the yolks from the whites. Place the yolks in warm boiled water. The whites can be used in other dishes, such as meringues or sponge cakes.
Add salt and table vinegar here. Mix everything thoroughly.
Sift the flour. Collect it in a pile, but not all at once. Leave no bedding. You never know exactly how much flour a liquid will take. It depends on the dryness of the flour and the size of the eggs. Make a depression at the top of the slide. Pour in the resulting liquid little by little, alternating it with vegetable oil. Add flour, stir lightly and add again.
Knead the dough, adding flour if it is too runny.
The dough needs to be beaten. Lift the lump above the work surface and throw it down. And so 40-50 times.
It is interesting that in Japan they often do not beat the dough, but knead it with their feet. The dough is placed in a bag, covered with a towel and stomped.
Wrap the dough in film. Place it in a warm place - on a radiator or near an open, heated oven. After an hour, start rolling out.
Roll out the entire dough into a sausage shape and cut into 12 pieces. Roll out on a clean, floured kitchen towel. Waffle is not good. Roll out each piece until transparent until the fabric is visible through it.
Now the dough needs to be stretched in all directions. It is convenient to throw it on bent hands. We move our hands under the dough, as if juggling it. Turn the dough over and stretch it some more. Trim the edges with a knife.
Separate each sheet of phyllo from the next by lining it with parchment paper.
Roll a stack of sheets into a tube and wrap them in a damp towel.
This dough can be frozen and stored in the freezer for up to 3 months.
Attention! The dough needs to be defrosted for a long time and handled carefully. It becomes fragile.

Filo cooking time: 40 min.

Preparation time: 1 hour 20 min.

Difficulty level: average.

This video will help you make phyllo dough at home:

Eggless phyllo dough is prepared as follows:

Pour oil into warm water.
Sift the flour and make a mound.
Dissolve baking soda in water and oil and stir into flour. If you are used to not adding liquid to flour, but, on the contrary, stirring flour into liquid, do this. This does not affect the result.
Next we beat the dough. Divide into 6-12 balls. Cover the bowl with the balls with cling film and place in the refrigerator for 1 hour and 10 minutes.
Roll out the dough as directed in the classic phyllo dough recipe.

Filo cooking time: 40-60 min.

Preparation time: 1 hour 30 min

Techniques for preparing fillings

With minced meat and pumpkin

Difficulty level: simple.

Cooking time: 30 min.

With chicken and cheese

Cooking time: 20 minutes.

Preparation time: depends on the chicken - homemade takes longer to cook.

Difficulty level: simple.

With cottage cheese

Cooking time: 15 minutes.

Difficulty level: very simple.

With chicken eggs

Wash, boil, peel and chop the eggs.
Wash the spinach, chop, mix with eggs and add salt.

Cooking time: 10 min.

Difficulty level: very simple.

With potato

Cooking time: 30 min.

Difficulty level: simple.

Serve the burek warm, cut into portions.

Turkish burek is delicious with yoghurt lassi. To make this drink, lightly dilute low-fat yogurt with water, add a pinch of sea salt, a couple of basil and mint leaves and a peeled lime wedge. Beat everything with a blender.

Tips and tricks for housewives that will help make the dish tastier and more varied:

You can add dill or parsley to any minced meat;
add crushed walnut kernels, fried in vegetable oil and mixed with herbs, to minced meat or chicken;
Place a few pieces of butter on the finished hot pie;
Brush each sheet of dough with salted and peppered yoghurt and egg before adding the filling;
form cigar-shaped rolls from the dough with filling and fry them in hot vegetable oil in a frying pan.

Change the filling, use different types of dough, add your favorite herbs and spices, make pies of different shapes. You can make your own excellent versions of this delicious pie.

Take a few more recipes from Turkish cuisine:,. You can also prepare oriental sweets: , . Try it and you will succeed!

Bon appetit!

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Pita or burek is a kind of pie made from thin text. A real Serb eats burek about four times a week.

This dish is widespread throughout the Balkans, and its origin is oriental - the Balkan Slavs adopted the tradition of making pita from the Turks.

The word "burek", of course, is of Turkish origin, but in Serbia this dish has taken root so much that it can well be considered national.

Burek

In Serbia, all pitas are called burek - burek with meat, burek with cheese, burek with potion (greens), etc.

Dough: yufka

The basis of each pita is dough, bark or yufka rolled out in a special way.

Yufka is an Arabic word that means “thin skin.” So, by definition, a kore or yufka should be thin. Nowadays, many people buy ready-made yufka or kore in stores to save time and effort. But in Serbia, housewives try to prepare yufka themselves, since both the look and taste of pita depend on it.

Ingredients for cooking:

Flour - 3 cups
Water - 300 ml
Salt - 4 pinches
Onion - 1 heads
Garlic - 3-4 cloves
Greens - to taste
Salt and pepper - to taste
Minced meat or cheese (mix - feta cheese, Adyghe cheese, cottage cheese)

Cooking method:

1. Make the dough. To do this, mix flour, salt, water, knead well, and let the dough “rest” for an hour.

3. Meanwhile, take the minced meat, add salt, pepper, onion, garlic, parsley. If we make burek with cheese, we add a mix of mixed types of cheeses.

4. Take a piece of dough and spread it out in a circular motion as wide as possible in diameter. Then we take it by the edges and stretch it in different directions until the dough is transparent. Fold this sheet into an envelope and set it aside. This will be the bottom of our future burek.

5. Roll out the next flatbread in the same way, put our bottom in the middle, put minced meat on it, or put mixed cheese. Wrap the edges with an envelope and set aside.

6. We repeat the same with the third flatbread, and wrap the fourth without filling, that is, we put the filling in two batches, and close the last envelope without filling.

7. Lubricate the burek with vegetable oil, into which we chop the garlic and herbs.

8. Place in the oven for 30 minutes at 200 degrees.

Bon appetit!