Can someone give me the recipe for "Burek"?

Answer 1

Burek with White (Feta) Cheese
Ingredients:
Home-made filo dough (ready-made filo dough may be used instead, but purists argue that home-made filo dough yields better taste)
1 pkg dry yeast
1/4 cup lukewarm water
1/4 teaspoon sugar
3 1/3 cups all-purpose flour
1/2 teaspoon salt
3/4 cup lukewarm water
1/2 stick of melted butter
Filling
9 eggs (slightly beaten)
1/2 lb crumbled white cheese (feta)
3 tablespoons melted butter


Preparation:
1. Butter a large round pan (15-16 in) and set aside. Prepare yeast with 1/4 cup lukewarm water and 1/4 tsp sugar. Set aside. Sift flour and salt into large bowl, leaving a well in the middle. Add prepared yeast mixture into well.

2. Begin mixing by hand and slowly add lukewarm water. Knead until dough forms a ball of medium consistency (approximately 10 min). Divide dough into 14 equal parts, roll into round balls, cover and let stand for 1/2 hour.

3. Melt 1/2 lb butter in saucepan. Roll out 4 balls into 6 in. circles, stack one on top of the other, brushing each layer with melted butter excluding the top layer. Let stand briefly, then roll out on slightly floured table to just a bit larger size than the bottom of your pan. Place in pan and brush top with melted butter.

4. Mix filling and spread evenly to edge of pan. Now roll out one ball as thinly as you can; sprinkle with butter and gather it loosely into folds, and with a slight pull, elongate it. Starting from the center of the pan, place this dough over filling, circling it to look like a pinwheel.

5. Repeat with remaining balls until you have reached the outer edge of your pan. Sprinkle generously with remaining butter. Cover with a tea towel and set burek over a pan of very hot water for about 20 min.

6. Bake in a preheated oven of 300°F for about 45 min. or until nicely browned.

Makes 4 servings. Serve by itself as appetizer, or with green salad as main dish. A glass of buttermilk or a cup of plain yogurt go well with burek.

Burek is very popular in all ex-Yugoslavian countries, particularly Macedonia (where above recipe comes from), but also in Bosnia and Serbia & Montenegro. Versions of the above recipe can be found in other Mediterranean and Middle Eastern cuisines. Apart from white cheese (feta), spinach, leek or ground beef can be used as filling.

Answer 2

Briks are the middle eastern equivalent of turnovers or folded over pizza in our world. They are sold on street corners, and are so plentiful hardly anyone makes them, but picks them up in their local bakeries or their favorite street vendor. Essentially they are filo dough, or puff pastry (both of which you buy) and filled with any number of savory things like cooked vegetables with meat if desired or not and a topped with a fresh egg before folding over the turnover. Bake in 400 oven for 15 to 20 minutes to a nice crunchy brown. Lemon quarters are always served alongside.

Here are a few fillings:

Seasoned ground lamb, salt/pepper and parsley-fresh egg on top
Seasoned ground chicken or beef with parsley - fresh egg on top
Anchovy and vegetables with egg on top
The only seasoning other than salt and pepper is perhaps a dash of dried red pepper, some use a middle eastern harissa sauce, very hot, plus cinnamon, allspice & mint. Paula Wolfert has perhaps the best cookbooks describing Briks and how they are made.

Answer 3

This is very simple.




1 (8 oz.) pkg. cream cheese
8 oz. Feta cheese
2 c. finely chopped spinach
Salt & pepper to taste
Dash of hot pepper
Melted butter

Simmer cheeses over low heat until creamy, stirring continuously. Parboil and drain spinach. Mix with cheeses and stir. Prepare a baking sheet by buttering and dusting with flour. Roll out phyllo dough and place one sheet on prepared baking sheet. Brush with melted butter. Repeat until you have 7 layers of phyllo.
Spread spinach-cheese mixture over pastry. Add 7 more layers of buttered phyllo. Bake at 425 degrees for 15 minutes then reduce heat to 350 degrees and bake 15-20 minutes. Allow to cool then cut. Freezes and reheats well.

Answer 4

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