9.8.11

burek

This dish is one of my family's favourites. Traditionally, burek (bourek, bourekia) is found all over the teritories that were at one time occupied by the Ottomans, so from the Middle East and Turkey all the way to Greece and the Balkans.

Photobucket





Naturally, everyone has their own best version, and in Serbia, a huge variety is found - from "empty" burek, to meat, cheese, potato, spinach, cabbage and even apples (sweet and very similar to apple strudel).
Wrapping it up in escargot shape is quite typical of Bosnian burek, where it is referred to as a "pie".

So, as you can see, this is a dish you can make whichever way you like, and this is my all time favourite, made with spinach and cheese.


Ingredients

Note: this quantity fits well into a large deep flan pan

15 thin large filo pastry sheets (1 whole packet and a bit)
400 g feta cheese
500 g frozen spinach
2 large eggs
vegetable oil

Preparation:

Crumble the feta with your fingers. Beat the eggs, add them to feta and mix well.
Defrost the spinach and drain well. Add it to the feta and egg mixture, mix well.

Spread one filo sheet and lightly brush with oil. Cover with the second sheet, brush with oil, and then the third - brush with a little bit of oil as well.
Add about 3 tablespoons of mixture along the edge, spreading it evenly. Roll the pastry into a thin cylindrical shape.

Cover the inside of the flan pan with greaseproof paper and sprinkle generously with oil. Line the pastry roll along the edge.
Repeat the process, arranging the pastry rolls alternately from the outside in until you have an escargot shaped burek.
Sprinkle with generous amount of oil.
Note: originally, this dish asks for a lot of oil, and I mean a lot. I can't bring myself to use quite that much, because not only is it very oily (burek is supposed to drip oil down your chin when you eat it warm) but it is then heavy and can give indigestion.
Instead, a liberal splash of oil on the bottom and then on top, brushed all over the top, is a nice compromise (but I would suggest you try the really oily version for the authentic and truly yummy experience).

Bake in the oven for 25 minutes until golden like so:

Photobucket

Remove from the oven and cover with a damp cloth as it cools. This will make sure burek is moist when eaten later.

When the burek is cool enough to eat, cut in wedges and serve with yoghurt, salad or as a part of a  Middle Eastern Feast.

Photobucket

Bon appétit!

No comments:

Post a Comment