Taste Of Eurasia

There are alot of different cultures with their own foods but today we are going to look specifically on… Bosnia! Anlida Brager is the author of this recipe. There are lots of different foods that originate from Bosnia and other central asian countries but a very common and flavorful one is “Burek”. This week we are going to show you this recipe.

Course: Appetizer

Cuisine: Central Asian

Prep Time: 60 min

Cook Time: 15 min

Total Time: 1 hr and 15 mins

Serving Size: 8

Calories: 201

Ingredients

½ tbs olive oil

1 onion (diced)

2 tbs parsley (fresh,chopped)

1 tsp salt

¼ tsp pepper

Dash of allspice

2 tbsp melted butter

½ lb phyllo dough*

Instructions

1. Preheat the oven to 350 F.

2. In a small frying pan, heat the olive oil and add the onions. Cook on medium heat for about 3-5 mins before the onions are translucent.

3. Add the beef and the remaining ingredients. Cook until the beef is browned.

4. Remove beef mixture from the heat and cool in the fridge. Warm meat with its juice will make it soggy and ruin it.

5. Take phyllo dough and unroll carefully. Cut in half. Cover it with a moist tea towel to avoid drying.

6. Take 3 sheets of phyllo at a time and place a good amount of meat down the center,leaving about 2” at both top and bottom. Using a pastry brush, brush all around the edges of the dough. Fold in once all around. Fold from the short side up and roll tightly like when rolling up a shirt to tye-dye. Brush with melted butter and place seam side down on a baking sheet. Bake for about 15 minutes or until the burek is golden brown. Serve with a side of plain yogurt.

7. Any leftover phyllo can be stored again in the freezer.

And that's the recipe for this week!

*Phyllo [or filo] is a very thin unleavened dough used for making pastries such as baklava and burek in Middle Eastern and Balkan cuisines. Phyllo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.