Recipes

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Burek Pie with meat

Tag: Easter, Meat
Nutritional values (per serving)
Calories 356 kcal
Fat29 g
Sodium 402.0 mg
Carbohydrates12 g
Protein 13 g
Phosphorus 172 mg
Potassium193 mg
Liquid66 ml
Ingredients (12 Serves )
  • 2 red onions
  • 2 tbsp. oil (e.g. rapeseed oil)
  • 500 g mince (half and half; beef/pork)
  • 2 tsp. vegetable stock (powder)
  • Pepper
  • Paprika powder
  • 1 egg
  • 200 ml sour cream
  • 0.5 (half) a packet of baking powder
  • 200 ml water
  • 1 packet of Yufka pasta sheets (approx. 450 g)
moderate
Nutrition Tips

The Burek is traditionally eaten hot or cold, as a snack or a main dish, and usually with a glass of yoghurt
 - noodles or rice are also an excellent side dish, however. As a variation, add a little cheese or vegetables to the individual portions.
Experienced chefs don’t just cut the Burek into simple portions, but make them into creative shapes such as rolls or snail-shaped patterns.

Directions

Finely chop the onions and braise them in a pan with a little oil. Once the onions are glazed, add the meat and braise at high heat. Add the vegetable stock, pepper and a little paprika powder for flavour.
Whisk the egg together with sour cream and water in a bowl. Add a little vegetable stock and baking powder and mix well together.
Grease a round or square baking tray (approx. 25x35cm). Place 3 pasta sheets on the base, distribute a little of the meat over them and pour 3-4 tbsp. of sauce over the meat. Place another 1 pasta sheet on top and repeat with the meat and sauce until the meat and pasta sheets have all been used up. To finish, place 2 pasta sheets on the top and pour the rest of the sauce over them.

Place the baking tray in the oven (preheated to 190°C) and leave the Burek to cook for 30-35 minutes.
Leave to cool and cut to the desired portions, like a cake or in small squares.

Dobar tek!

Nutrition Tips

The Burek is traditionally eaten hot or cold, as a snack or a main dish, and usually with a glass of yoghurt
 - noodles or rice are also an excellent side dish, however. As a variation, add a little cheese or vegetables to the individual portions.
Experienced chefs don’t just cut the Burek into simple portions, but make them into creative shapes such as rolls or snail-shaped patterns.

Origin: Croatia
 
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