Turkish burek recipe. Calorie, chemical composition and nutritional value.

Which is made from ready-made dough - yufka. Now let's get acquainted with the real Aramaic börek. The word börek can be translated into Russian as pie, pie. And this means we will prepare yeast dough. There are two interesting nuances here that I would like to tell you about.

Firstly, I have never added both yeast and baking powder to yeast dough before, and to my question “why?” No one could answer me, I cook strictly according to the recipe, I don’t know whether the dough will be different (worse or better) if you don’t add baking powder. The dough turns out very airy. In Germany I use Weizenmehl typ 405 flour, although at first glance it seems “you need to add more flour”, do not add, otherwise the dough will be too stiff. For Russia - try it with your own flour.

Secondly, the Arameans measure the amount of dough with “flour”; to my question “how much dough are we making today?”, I always heard the answer “from 3 kg of flour”. “And water (or milk)?” - “How do we know how much it will take...” In Russia, as far as I remember, it was always the other way around, grandma taught “make dough for half a liter of milk” and “how much flour will it take.”

This was a small lyrical digression for those who also have the question “why?”

I prepared half a portion, but in vain, the pies are so delicious that they fly away in an instant. I took 1 egg and 1 white into the dough, and the yolk was used for coating.

So let's get started. The butter needs to be melted. Add milk, cream, eggs and salt.

Add yeast, flour and baking powder.

Knead the dough, I always do this in a bread maker. The Aramaic people bless the dough: they draw a cross with the edge of their right hand and say a few words. I don’t do this in a bread machine; it will rise just like that, but if I knead with my hands, I’ve also learned to do this.

For the filling, we'll take sheep cheese in brine; we don't need brine. Mash the cheese with a fork, cut the parsley, preferably only the leaves, without rough twigs. I couldn't buy parsley, so I took frozen. You can do without it at all.

After 1.5 hours the dough is ready.

Pinch off small pieces of dough with your hands.

Roll out very thin.

Place a little filling on one edge, otherwise the börek will be too salty.

We wrap it in a roll, while pinching the edges so that the filling does not leak out later.

This is such a cute cigar pie. As a result of this molding, the pies look like puff pastries. Half of the products yield 25-27 pieces.

Place the finished börek pies on a sheet, brush with egg and milk (shake with a fork).

Sprinkle the börek (optional) with sesame seeds and Schwarzkümmel, Wikipedia translated it for me as Kalinji

, or
nigella sativa
,
seidana
,
sedan
,
nigella
,
black cumin
,
Roman coriander.
Börek is served with almost anything.

You can simply eat börek and wash it down with the sour milk drink “Daure” https://www.. This is ayran in Turkish.

You can just have it with yogurt. Possibly with dip. Maybe with a salad. Very tasty with tea. Or with BEER!

Bon appetit! Haniye!

Today we will learn how to cook Turkish bureks. You will find a recipe with meat or minced meat in this article. We will also provide detailed instructions for preparing other types of bureks. After all, there are countless variations of this. It doesn’t even always look like a pie made from a snake-rolled dough sausage with filling. There is also a cigar-burek. This Turkish dish is often compared to Italian lasagna. The most difficult thing in making burek (it would be more correct to call the pie börek) is the dough. It's called "yufka". For some types of börek, filo dough is used. Since they are all very labor-intensive, Turkish housewives do not bother themselves much and buy the base for pies in stores. But sometimes they prepare the dough for börek themselves. We will tell you how to make a yufka. And for the lazy, we’ll reveal a secret: the dough can be replaced with thin Armenian lavash. But it is suitable only for some types of börek. For other varieties, you can use ready-made puff pastry.

Yufka

Let's start, of course, with the base, the dough, which forms the burek. The traditional Turkish recipe suggests preparing yufka from two glasses of flour, one hundred milliliters of water, two eggs, salt and a small amount of butter (you can spread it), which must first be melted. You need to be patient. Sift the flour into a deep bowl and make a depression at the top of the mound. Beat eggs in there, add water and salt. Add half a spoon of oil. Knead the dough thoroughly, sprinkle with flour and let stand for a quarter of an hour. Then roll it out into a layer two centimeters thick. Grease with 3 tablespoons of oil. We cut the layer into three parts, stack them on top of each other and roll out again. Grease again with 3 tablespoons of oil. Again, cut into three parts, which we stack one on top of the other. Knead for a few minutes and form into balls the size of a tennis ball. Roll out each one very thinly to make a circle sixty centimeters in diameter. Now you need to let the yufka dry a little.

Su börek

There is a type of dish that is very reminiscent of lasagna. It is called “water burek”. The Turkish recipe suggests making the dough for it according to the principle of lasagna. To do this, add four eggs and half a glass of salted water to 640 grams of sifted flour. Knead the elastic smooth dough, adding vegetable oil. We divide it into several parts. One of them must be larger than the others. Let the dough rest for half an hour under a towel. We roll out all the parts into very thin layers. Place the largest one in a mold greased with vegetable oil. The edges of the dough should extend significantly beyond the edges of this baking sheet or frying pan. Boil salted water in a saucepan and boil each layer for a minute. Dry on a towel. Due to the cooking process, such a dish, regardless of its filling, is called water börek.

Forming the cake

For example, let's make the simplest filling. Mash four hundred grams of Turkish cheese with a bunch of finely chopped parsley. If the cottage cheese is very dry, you can add a little natural yogurt. Now we form our burek with cheese and herbs. The culinary recipe instructs to grease a large sheet of dough (which is not boiled and is already covered in vegetable oil. We put half of the smaller layers on it. We also coat each with oil. We put half of the filling. We level it, sprinkle with oil. We place the remaining boiled layers of dough on top. We transfer each one with filling and grease with oil. Pick up the hanging edges of the large bottom layer, throwing them up. Grease the product with egg yolk and vegetable oil. Bake until golden brown over moderate heat.

How to prepare the dough?

Making yucca puff pastry:

1. Leave the butter at room temperature to soften.
2. 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.
3. Knead the dough. Form a ball, sprinkle it with flour, set aside for 15 minutes.
4. 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.
5. Roll out each ball thinly. As soon as the layers dry out a little, you can fill them.

Cooking time: 1 hour.

Difficulty: medium.

For proper preparation of puff pastry, watch the video:

Classic phyllo dough technique:

1. 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.
2. Add salt and table vinegar here. Mix everything thoroughly.
3. 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.
4. Knead the dough, adding flour if it is too runny. The dough needs to be beaten. Raise 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.

Filo cooking time: 40 min.

Preparation time: 1 hour 20 minutes.

Difficulty: medium.

This video will help you make phyllo dough at home: Eggless phyllo dough is prepared as follows:

1. Pour oil into warm water.
2. Sift the flour and make a mound.
3. 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, mixing flour into liquid, do this. This does not affect the result.
4. 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.
5. Roll out the dough as directed in the classic phyllo dough recipe.

Cigar-burek (Turkish dish): step-by-step recipe

The dish owes its name to its shape. This is not a pie, but tortillas rolled into the shape of a Cuban cigar. They are served as a snack with beer in Turkish bars. The classic filling for “cigars” is feta cheese with dill. This Turkish burek recipe suggests preparing it from stretched phyllo dough. But we will replace it with ready-made Armenian lavash. Let's prepare the filling. Mash cheese or 450 grams of salted cottage cheese with a fork. Add three yolks, a finely chopped bunch of dill, a clove or two chopped garlic. Beat the whites. Cut the pita bread into squares about ten centimeters long. Place a spoonful of filling on the edge of each piece. Roll up the “cigar”. Wet the outside of the square with whipped egg white so that the dough does not unfold. Heat vegetable oil in a frying pan and fry the cigars until golden brown. Place on napkins to drain the oil.

Börek with spinach

The cigars are, of course, very original. But tourists who visited Turkey remembered more the snail-shaped pie. Having two layers of yufka, it is very easy to prepare such a burek at home. The Turkish recipe allows you to make this dish with a variety of fillings. The most popular are potato and spinach pies. Let's prepare the last variety. The filling is super easy to prepare. We chop four hundred grams of spinach and a large onion. Salt and season with black and red pepper to taste. grease with vegetable oil. Turn on the oven at 180°C. In a separate bowl, mix half a glass of water with four tablespoons of vegetable oil. This is necessary to soak the dough. Cut the yufka layer in half. Lubricate each part with impregnation. Place the filling around the edge. Roll the dough into a roll. Place it in a snail-shaped baking dish. We do the same with the second half. We fasten both parts using impregnation. Beat the yolk into the remaining oil water. Lubricate the top of the product with the mixture. If desired, you can sprinkle with seeds (cumin, sesame). Bake for about forty minutes.

Turkish bureki: recipe with meat

This dish can be made either in the form of a snail or as a covered pie. There is another option for the lazy: filling in pita bread. Knowing how to prepare yufka or having filo on hand (in Austria for strudel is called blatterteig), you might think that this Turkish dish is easy to prepare. The Muslim country's recipe for burek recommends making it from ground beef. Pork, firstly, is not halal, and secondly, it gives a lot of juice. But we don’t need it in a pie. First, heat two tablespoons of crushed walnut kernels in a dry frying pan. Let's put them on a plate. Then add oil and fry a finely chopped large onion. Add half a kilo of minced meat. Salt and pepper. Bring until the liquid is cooked and evaporated. Add a small bunch of parsley. Fry for another two minutes and stir in the nuts. Now we prepare the filling. Mix half a glass of natural yogurt and water, an egg and 70 ml of vegetable oil. Grease the mold with vegetable oil. Take three layers of yufka. Using a brush, lubricate them with filling. Place the layer in the mold. Sprinkle the filling on top. We add another layer. And again the filling. There should be dough on top. Break the egg into the remaining yogurt and grease the product. Place in a preheated oven. The burek will swell at first, but then settle.

How to cook Turkish burek, recipe with photo

1. 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.

2. Roll out the phyllo dough very thinly, 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.

3. 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.

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

7. Generously brush the pie 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.

8. 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.

9. 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!

With Chiken

Many people like classic Turkish burekas rolled with a snail. The chicken recipe allows you to give the pie this shape. This meat is somewhat dry, and the tubes will not spread. Prepare the filling from boiled chicken and parsley. Cut the puff pastry into long narrow strips. Place the filling in the middle. We pinch the dough. We roll the sausages into a snail shape in a baking dish lined with baking paper. The oven should be well heated to two hundred degrees. Bake for about half an hour. Turn off the oven and place a few small pieces of butter on the snail.

Burek with chicken and cheese

Cullama is usually prepared for dinner,

Products:

• chicken fillet – 250 g;
• pickled rennet cheese: feta, Adyghe or Suluguni – 200 g;
• fresh herbs;
• spices.

Cooking method:

• boil the chicken, cut into small pieces;
• the cheese is grated, mixed with chopped herbs, and added to the meat;
• the mixture is seasoned with spices;
• Layers of phyllo are greased with melted margarine, chicken is laid out, and rolls are formed.

Baked goods are eaten with tea or ayran.

Filling recipes

What they don’t put in bereks! And spinach (both solo and with boiled chopped eggs), and minced meat, and leeks, and potatoes. As for the shape of the pie, here too we see variety. There is pouf-berek - crescent-shaped pies. They also prepare small portioned snails, “cigars”, and “pizzas”. But the classic Turkish burek with cheese remains popular among tourists. The recipe for its filling is simple. Mix the cheese with chopped herbs (dill, parsley). What do you think of this filling recipe? Mix equally white and yellow cheeses (feta and, for example, Dutch) - two hundred grams each. Add finely chopped dill and green onions. Squeeze two cloves of garlic. To make the mass a little viscous, add sour cream or yogurt.

Step 1: cut the yufka.

We take the packaging of the yufka and open it. On a large cutting board, cut the Armenian lavash into 4 equal parts.
As a result, we should get such huge triangles. We put them aside.

Step 2: prepare filling No. 1.

Using a coarse grater, grate the cheese and place it in a small bowl. Wash the parsley thoroughly under running water, then place it on paper towels and blot it a little to get rid of excess moisture. When the greens have dried a little, finely chop them on a cutting board and then mix them with the cheese. Mix the cheese and parsley thoroughly.

Step 3: prepare filling No. 2.

Take the onion, peel it, wash it thoroughly under running water, wipe it with paper towels and finely chop it on a cutting board. Then take any small frying pan, pour a little vegetable oil (sunflower or olive) into it, put it on high heat, wait a couple of minutes for the oil to heat up thoroughly. Pour our finely chopped onion into the already heated oil and fry it over low heat. Try to constantly stir the onion with a wooden or metal spatula to prevent it from burning. When the onion becomes transparent, add our minced meat to it in the pan and mix everything well. In the process of frying minced meat with onions, try to constantly separate and crush the lumps of minced meat right in the frying pan, otherwise you will not get the filling, but a couple of pieces of minced meat with a small splash of fried onions. While the minced meat and onions are fried over low heat, take the potatoes, peel them using a potato peeler, wash them thoroughly under running water and grate them into a plate using a coarse grater. Then it should be added to the frying pan with the minced meat and onions. Simmer everything until cooked over low heat, stirring constantly, at the end of cooking, add a little salt and pepper to your taste, and also add finely chopped parsley. By the way, you can add parsley if you wish; this is not a fundamental requirement.

Step 4: prepare the filling.

Take chicken eggs, three pieces
. Take a deep bowl. Place your hand over the bowl and use a knife to make a crack. Using a knife, moderately hard, hit the egg so that a crack forms, then put the knife on the table, and now with both hands we carefully push the crack into two halves to release the insides of the egg from the bowl. Make sure that the shell does not fall into the bowl, but if it does get there, then with the help of that knife you can always remove it from there. We repeat this with the other two eggs. When all our eggs are broken into a bowl with a fork, beat them until smooth. Then add vegetable oil (olive oil is best) into the egg mass, mix everything thoroughly until a homogeneous mass is obtained. Now carefully pour mineral water into the egg-oil mixture, stirring constantly (as already indicated in the ingredients, I advise you to take Borjomi mineral water). Mix everything again and that’s it, our filling is ready.

Step 5: form the berek.

Now we carefully take our yufka from the plate, put it on the board, and on its very edge we begin to spread our filling using a teaspoon or tablespoon. Next, we carefully begin to roll the pita bread into a long tube. Try to place the meat filling on one triangle and the cheese filling on the other. Take a baking sheet, wash it thoroughly and dry it thoroughly with paper towels. Using a pastry brush, lightly grease the baking sheet with olive oil. Then we place twisted berek tubes on it. We place the tubes on a baking sheet in a checkerboard pattern, that is, first we put one tube with the meat filling, and then a tube with the cheese filling. Simply put, we alternate them between each other. All tubes should be laid out quite tightly to each other. Since we will have a lot of berek, I advise you to use several baking sheets at once, as I did. True, I laid out the tubes rectangularly on one baking sheet, and in a spiral on the other.

Step 6: place the berek on a baking sheet.

When all the bereks are laid out on a baking sheet, pour everything generously with our filling. I found it convenient to pour the filling using a small cup. As for me, it’s much more convenient to do it this way. The main thing is that all the berek tubes are completely filled with filling from above and then they will be perfectly soaked in the morning. Then cover the baking sheets with plastic wrap and place them in the refrigerator or other cool place (if you don’t have enough space in the refrigerator to place the baking sheets). It is best to do this in the evening and prepare berek in the morning for breakfast.

Step 7: bake the berek in the oven.

In the morning, the next day, remove the baking sheets with berek from the refrigerator (or other cool place) and leave them for a short time - so that they become room temperature. While our berek is standing and “warming up,” we move on to our oven. We heat it at 180-200 degrees
Celsius. Then, in the middle of the preheated oven, place our baking sheets with berek and bake them until they acquire a golden color.

Step 8: serve Turkish berek.

When the berek is baked, remove the baking sheet from the oven, place it on a wooden hot rack and cover for about 10 minutes
. Then, carefully dividing them into tubes, we take out each of them with a culinary spatula and place them on a serving dish. You can serve Turkish berek either hot or chilled. Bon appetit!

I advise you to choose pork and beef as minced meat. This combination is most pleasant to taste in any dish.

If your minced meat is frozen, you should defrost it naturally before cooking. To do this, you just need to place it in a bag under hot running water for a couple of hours, or transfer it to a plate that should be placed near a hot stove. When the minced meat has melted, excess water and blood should be drained from it. Under no circumstances should you defrost minced meat in the microwave, otherwise you will not only spoil it, but also activate harmful microbes. In addition, your microwave oven will then acquire the smell of defrosted minced meat for a long time.

If you don’t have ready-made minced meat, you can always cook it yourself. To do this, you should take a piece of beef and pork tenderloin and pass it through a meat grinder several times. It is believed that the most delicious minced meat is minced minced meat. That is, you take a piece of meat and just finely chop it into small pieces on a cutting board.

After you have prepared the filling, try not to keep it in a bowl for a long time, but immediately, if possible, pour it over our berek on a baking sheet. The maximum storage time for filling in a bowl is 10 minutes.

From the entire package of yufka I got 32 tubes. The package itself contained 8 sheets of pita bread.

You can store berek on a baking sheet (before baking) in the refrigerator for up to 5 days, but despite its deliciousness, this is not so easy.

Thin unleavened dough, 1-2 millimeters thick, in Turkey it is called yufka. It is suitable for preparing all kinds of pies, or börek in Turkish. Preparing such dough is not an easy task. The ingredients for the dough are quite simple; the difficulty is in rolling out the dough to the desired thickness.

The fastest and easiest version of yufka pies is cigar-borek. Ready-made dough is sold in the market already cut into the required sizes for such pies. The yufka is rolled out in the shape of large circles, 65-70 cm in diameter. Such a circle can be cut yourself into triangles, or you can buy a ready-made cut yufka.

Soft cheese is wrapped in these triangles, the tip of the “cigar” is moistened with yolk and closed. These cigars are fried in oil for 2-3 minutes and the crispy cheese pie is ready. There are many other pie options.

A sleeve pie is made from yufka. So, börek: a recipe with photos and recommendations.

Burek with meat: family secrets of Turkish cuisine

Burek is a baked “snail” made from thin unleavened phyllo dough. You can choose any filling for the pie, but usually it is chopped lamb, soft cheese (or salted cottage cheese) with herbs. The key to a delicious, proper burek is rolling out the phyllo dough very thin.

Burek is a traditional dish not only of Ottoman, but also of Balkan cuisine. And the specifics of his recipe often remain a family secret, passed down from generation to generation. Today we propose to prepare a classic Turkish burek for the whole family - the children will definitely be delighted!

INGREDIENTS

For the test:

• Wheat flour – 500 g • Boiled water – 300 ml • Salt – 1 tsp. • Soda – 0.5 tsp. • Olive oil (or any other refined) – 6 tbsp. l.

For filling:

• Minced lamb (or beef) – 600 g • Onions – 3 pcs. • Chicken eggs – 1 pc. • Dry adjika – 1 tsp. • Salt – to taste

STEP-BY-STEP PREPARATION

1. First we need to prepare the phyllo dough. To do this, dissolve salt in warm water (50 degrees). Add water to the bowl with sifted flour. We also send olive oil and a little soda there.

2. Knead the dough until smooth. It shouldn't be too steep.

3. Form a ball from the dough and forcefully beat it on the table. This must be done at least 50 times. With each blow you will feel the dough becoming more elastic.

4. Divide the ball into 6 smaller balls. Place them in a bowl, cover with cling film and place in the refrigerator for 70 minutes.

5. Meanwhile, prepare the minced meat. Add salt, adjika, diced onion and stir until smooth.

6. Take the dough out of the refrigerator. Roll out each ball separately. At the same time, the table, rolling pin and hands should be covered in flour. Stretch the dough over the surface of the table. Then we throw it onto clenched fists and gently stretch it until transparent.

7. Place the transparent dough on a floured table. Place a strip of minced meat on one side, cover it with dough on three sides and form a sausage. We twist it like a snail. We do the same with the rest of the dough: we form sausages and wrap them on top of the first roll. If the volume of the burek turns out to be too large, you can make two of one (3 balls of dough for each). The second one, if desired, can be made with a filling of sheep cheese or salted cottage cheese with herbs.

8. Place the burek on baking paper and generously brush with raw egg using a silicone brush.

9. Bake in an oven preheated to 220 degrees for about an hour. Sprinkle the finished product lightly with water and cover with a towel for 20 minutes. Cut into portions and serve. Bon appetit!

For our pie you will need:

• Ready-made yufka dough (or thin lavash).
• 5-6 potatoes.
• Butter (for puree).
• Vegetable oil.
• 2 onions.
• 3 eggs.
• Salt, black pepper,
• Sesame for sprinkling.

Sesame powder adds a special flavor to baked goods.

1. Prepare mashed potatoes. To ensure that the filling is not too dry, make the puree not very dense.

2. Peel the onion, cut into half rings, fry until golden brown.

3. Add onion to the puree, pepper and salt to taste, stir. Leave to cool.

4. Grease a baking sheet with vegetable oil and heat the oven.

5. Cut the dough sheets in half. Place the filling on the edge of the sheet, roll the dough into a tube, carefully roll it in a circle and place it on a baking sheet.

6. Beat the eggs with a whisk. Using a brush, spread the egg mixture over the surface of the pie.

7. Sprinkle the pie with sesame seeds and place in the oven for 25 minutes.

8. Remove the finished pie. To make the crust soft, cover the pie with foil and leave to cool. Once the cake has cooled, it is easier to cut it into portions.

To prepare such a pie, you can use thin pita bread.

Today in Turkey

It is considered a real tradition to prepare a tender and tasty
national dish
called burek (burek).

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.

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.

General principles for preparing an oriental dish called Burek (burek)

The general principles for preparing this dish are as follows:

To make the dish more juicy, the dough must be rolled out very thin.

Also, the dough needs to be boiled to give it some hardness.

In addition to minced meat or coarsely chopped meat, between the layers of burek (burek), you can put feta cheese (cheese made from cottage cheese, not a hard variety) or vegetables.

In general, traditionally, you need to add greens to the filling of burek (burek), and sprinkle sesame seeds on top of the dough, which will add a special piquancy to the dish.

In general, the most delicious burek (burek) is a freshly prepared product that has not yet dried out.