Quick Burek (with ready made Phyllo Pastry)

A few of my (Aussie) friends have asked for a burek recipe with commercial phyllo pastry. Here it is!

Ingredients:
1 packet phyllo pastry, 375 g (you might not need all)
1 tbs oil
2 onions, diced
400-500 g mince
1 tsp salt
1/2 tsp pepper
1/2 tsp cumin
50 ml oil (3 tbs + 1tsp)
1/3 cup sparkling water (+ jar to mix it with oil)

Method:
Sautee onion in oil, add mince and spices. Cook until meat change colour. Let it cool. Pour oil and water in a jar with lid.
Preheat oven to 190*C; prepare a round pan (pizza - 30 cm), spray with oil.
Place 5 sheets of phyllo pastry on bottom of pan, laying them over the edges of the pan.
Sprinkle each layer of pastry in the pan with water/oil mixture (shake every time before sprinkling). Place 1/2 of mince mixture, crush 4-5 sheets of pastry (to cover mince; alternatively you can layer 4-5 sheets) , sprinkle with water/oil. Place another 1/2 of mince, now return hanging sheets to cover mince, sprinkling each sheet again. At top place one, or two whole sheets, sprinkle with oil/water again and tuck in underneath. Cover with al-foil (do not let touch pastry; it will stick during baking) and bake for 30 minutes. Remove foil and bake for another 5 minutes. Serve cutting into wedges. (Fresh sliced onion, tomatoes or drinking yogurt is traditionally served with burek).

Brzi Burek sa gotovim korama

Nekoliko mojih (Australijskih) prijatelja je pitalo za burek recept sa gotovim korama. Evo ga!

Potrebno:
1 pakovanje tankih kora za pitu (375 gr, necete sve potrositi)
1 K ulja
2 crvena luka, sjeckana
400-500 gr mljevene govedine
1 k soli
1/2 k crnog bibera
1/2 k kima u prahu
50 ml ulja
80-90 ml mineralne vode (+ 1 tegla za pomijesati sa uljem)

Nacin:
Zagrijte ulje, proprzite luk. Dodajte meso i zacine, przite dok meso ne promijeni boju. Ostavite prohladiti. Stavite vodu i ulje u teglu sa poklopcem. 
Ukljucite rernu na 190*C; pripremite okrugli (pica) pleh. Nauljite ga pa postavite 5 listova tijesta, tako da krajevi vise preko ivica. Pospricajte svaku koru sa mjesavinom ulja i vode (protresite svaki put prije spricanja). Postavite 1/2 mesa preko dna tepsije; zguzvajte 4-5 kora, postavite preko mesa (mozete ih i postaviti bez kidanja i guzvanja). Pospricajte emulzijom obilato svaki sloj, zatim postavite drugu 1/2 mesa. Zavrnite kore koje su visile preko tepsije, spricajuci svaku. Na povrsinu stavite jednu ili dvije cijele kore, i fino ih podvucite ispod. Pospricajte ponovo, pokrijte al-folijom (pazeci da ne nalegne na tijesto - zalijepice se) i pecite oko 30 min. Skinite foliju pa dopecite jos 5 minuta. Servirajte toplo sa (luk salatom, paradajzom ili jogurtom).

'Burek' - easy way

Burek ( pita with minced meat) is very loved dish in Bosnia. I wrote about pita and burek before.
Today I want to explain how to make individual burek, where you don't need to have special pin, or large space for stretching phyllo pastry. Burek is often made  this way commercially (in burek bakeries).

Ingredients:
-Dough-
2 cups plain flour
1/2 tsp salt
200 (+) ml water
-Filling-
1 tsp oil
1 onion, finely diced
500 g beef mince (not lean or too fat)
1 tsp salt
1/2 tsp black pepper, freshly ground
-Oil for stretching, 120 ml +

Method:
Dough- Place all ingredients in a bowl. Mix well until incorporated, then take out on a bench top and knead until smooth. Divide into 8 equal parts; shape little balls. Pour 120 ml oil in a bowl; place dough balls in oil; turn them to cover well in oil. Set aside for 30 minutes.
Prepare filling- heat oil, saute onion, then add mince, salt and pepper. Cook just until meat lose its pink colour. Take off the heat and let it cool.
Preheat your oven to 190-200 *C; prepare a large rectangle baking pan (oil it - spray is ok).
Oil the surface of your bench top, then take a ball of dough and flatten with your palms as much as possible (for this, you can use any rolling pin if easier). Now start puling edges of the pastry with your fingers, until very thin and well stretched. You should get and oval  (30 X 20 cm approximately) of phyllo pasty. Put 1/8 of filling on an longer edge and roll into a sausage. Shape a swirl (round or elongated ) and place on a baking sheet. Repeat with other balls of dough. When all made, oil surface of each burek and  bake for 30 + minutes, or until golden brown on top.




Burek iz Buregdzinice

Burek je omiljeno jelo u Bosni.  Pisala sam o metodu razvlacenja tijesta prije ( pita , burek ). Danas zelim pokazati kako se prave pojedinacni bureci. Za njih ne trebate oklagiju ili veliki prostor za razvlacenje tijesta. U mnogim buregdzinicama se na ovaj nacin prave bureci.

Potrebno:
Tijesto / jufke-
2 solje brasna (2 X 250ml)
1/2 k soli
200 ml (+) vode
Fil- 
1 k ulja
1 crveni luk, sitno sjeckan
500 gr mljevene govedine / junetine (ni premasno ni nemasno)
1 k soli 
1/2 k crnog bibera, svjeze mljevenog
-Ulje za razvlacenje- 120 ml +

Nacin:
Umijesite tijesto od navedenih sastojaka. Dobro ga izradite, zatim podijelite na 8 jednakih loptica, smjestite u posudu sa 120 ml ulja; okrenite loptice tijesta kako bi se prevukle sa uljem preko cijele povrsine. Ostavite odmarati oko 30 min.
Zagrijte ulje, proprzite luk. Ubacite meso i zacine i dinstajte samo toliko da meso izgubi pink boju. Ostavite hladiti.
Ukljucite rernu na 190*C; pripremite tepsiju (nauljite ju).
Nauljite povrsinu za rad (kuhinjsku glatku povrsinu), postavite lopticu tijesta na nju, pa dlanovima rastanjite tijesto koliko je to moguce (za ovajdio mozete upotrijebiti bilo kakvu oklagiju, ukoliko vam je tako lakse). Sada prstima razvlacite krajeve tijesta sve dok ne dobijete veoma tanku jufku (otprilike 30 X 20 cm oval). Stavite 1/8 fila na jedan duzi kraj , pa zamotajte kao rolat. sada oblikujte 'zvrk'; okrugli ili izduzeni. Uradite isto sa preostalim lopticama; smjestite na tepsiju, pouljite povrsinu i pecite oko 30 minuta, ili dok burek ne dobije lijepu rumenu boju.

Bosnian Layered 'Burek'

This is a Bosnian  national dish. It is a form of  'Pita'.  Knowing how to make it, is important for every girl. There is a saying: 'If you know how to make Pita, you're allowed to marry.' (not so sure that this saying is still actual today).

Ingredients:
Pastry-
2 cups plain flour, sifted
220 ml water
1/2 teas salt
(oil for stretching the pastry)

Beef filling-

1 tbs oil

1 large onion, chopped

500 g lean beef mince

1 tsp salt

1/2 tsp black pepper, freshly grounded 

Method:

Make a soft dough from flour, salt and water. Divide in 2 balls,  dust with flour and let it (covered with a clean towel) rest for at least 25 min.

(Filling- Heat oil in a pan, saute onion, until translucent. Mix it with, beef salt and pepper.) Prepare the working surface by dusting the tablecloth with flour. Switch your oven to 190*C. Oil a round baking tin (pizza tin is ok) Place the dough on the table, dust with flour and start rolling out until 40 cm diameter. Dust with flour all the time, this will prevent sticking. When you've achieved wanted size, spoon 2-3 tbs of oil on top of the dough, and spread with your fingers. Now slowly and gently pull the pastry from the centre to the edge. (Back of your hand is better to use - go around the dough.) When the pastry is thin enough,  imagine a circle in the middle (size of wanted burek; 25 cm), then  make 6 cuts around it (see picture 5). Lift one cut part and place it over the circle in the middle, adjusting and stretching the dough as necessary.  Now, dot some of meat filling over it (if you divide filling into 2 , then each half in 6 again, you'll get same amount for each layer). Stretch another cut part over it; repeat with the rest. When first part of pastry is done, place it on baking dish (on top should be mince mixture). Repeat whole process with the second dough;but this time dot mince straight onto middle circle, without placing second layer. Repeat until all meat used, leaving last 2 layers of pastry without meat. Place this part over the first part in the tin. Tuck in all edges neatly under the 'circle'. Brush with oil (spray is OK) and bake for 30-35 minutes. Enjoy with salad or with liquid yoghurt (buttermilk), as Bosnians do!

 Note: ' Burek' is pita with meat, all other similar pastry dishes are 'pita with cheese' or 'pita with potato'...

 

 

 

 

Slagani Burek
Zao mi je sbog lose postavke; nisam mogla ispraviti!
Nacionalno jelo Bosne... Vrsta pite sa mesom, koju je vazno znati napraviti svakoj djevojci koja zeli da se uda (nisam bas sigurna da je tako i u danasnja vremena).
Burek je pita sa mesom; sve ostale pite su samo pite (npr sa krompirom, sirom,... tj krompirusa, sirnica, zeljanica, bundevara...

Potrebno:

• Tijesto-
• 2 solje (250 ml) brasna, prosijanog
• 1/2 kasicice soli
• 220 ml  vode
• (ulje za razvlacenje )
• Fil-
• 1 K ulja
• 1 veca glavica crvenog luka, sjeckana
• 500 gr mljevene govedine, nemasne
• 1 k soli  
• 1/2 k crnog bibera, svjeze mljevenog

Nacin:

Umijesite mekano, glatko tijesto, podijelite na 2 lopte, pobrasnite i ostavite pokriveno odmarati najmanje 25 min. (Fil- proprzite luk na ulju, dok ne postane staklast; pomijesajte sa mesom, solju i biberom.) Ukljucite rernu na 190*C, nauljite tepsiju u kojoj cete peci.
Pobrasnite stolnjak na kojem cete razvlaciti jufke. Stavite tijesto na sredinu radne povrsine i razvaljajte ga  na cca 40 cm precnika. Pospite 2-3 kasike ulja po povrsini - prstima razmazite, pa rukama pocnite razvlaciti od sredine prema krajevima. Cinite to sve dok tijesto ne postane gotovo sasvim prozirno. Sada izrezite tijesto na 6 jednakih dijelova, zamisljajuci krug (velicina bureka) u sredini koji ce ostati ne izrezan (slika 5). Prebacite jedan dio tijesta preko tog kruga, razvlaceci i namjestajuci prema potrebi . Pobacajte komadice fila po ovome (ako podijelite fil na 2 dijela, zatim svaki dio na 6, dobicete podjednako fila za svaki sloj). Prebacujte slojeve i filujte dok sve ne utrosite; posljednji red treba da bude meso. Postavite ovako pripremljen burek na tepsiju. Ponovite cijeli postupak sa drugim dijelom tijesta, s tim sto necete ovoga puta praviti dupli sloj jufke, nego cete meso satviti na sredinu i nastaviti preklapati. Tako ce vam ostati 2 sloja jufke na povrsini. Stavite ovaj dio preko vec pripremljenog u tepsiji. Podvijte neuredne krajeve ispod cijelog bureka, praveci uredni krug. Nauljite burek i pecite oko 3-35 minuta. Sluzite sa salatom ili, kako to u Bosni rade, sa tecnim jogurtom.