Takes a lot of skill but the end result looks delicious and hubby looks pretty happy. So excited to try this for our friend's dinner party this weekend. And yes, that beef looks lovely. Heat the olive oil on medium, add the onions and cook until translucent. one pastry recipe (above) 1 kilo freshly ground beef; 1 teaspoon salt; 1/4 teaspoon pepper; 60 mls sparkling mineral water (or soda water) 1/4 large or 1/2 medium onion, minced; Mix all ingredients together. I don’t know if this is legal. I bet this food was amazing-especially because you had so much to do with the preparation. I have always been told that to get to a man’s heart you go through his tummy and he’ll be a content Hubby for sure. Hope to 'see' you again this week! xoxox. Make sure you wrap it tightly so it doesn't dry out. She is showing her mother and me how much her grandmother has taught her. These are the fillings found most in the Slavic cuisine of Bosnia, Serbia, Montenegro, Macedonia and Croatia. I needed a lot of practice. The pastry must be the same? Love it! I didn’t care for it too much on its own. Mark, that is so funny! I really need to learn what to do, and Emina is such a good helper she is doing everything for me! If you place the hot meat mixture on the phyllo dough the juices will ruin it. Spread the second dough pie on top of the spinach. Indeed, there is a lot of history behind this food. BTW- it was a regular cupcake pan with Wilton cupcae wrappers. I loved learning from my grandmother and have such happy kitchen memories. And I had the privilege to see also pita made from scratch many time. Good luck! I first tasted borek in Istanbul. http://www.bigoven.com/recipe/pork-sisig/850761. Bake for about 15 minutes or until the burek are golden brown. Ako, Vanja’s dear friend, had already run out to his favourite local neighbourhood butcher and selected the meat for the burek, and had it ground. Hi, Rehana It is good. You did a great job with this recipe. I would LOVE to see how you did it! This is a lovely story! He loves it and wanted me to taste it. That is such a great post! (I thought so… I am learning about the food here!). your own Pins on Pinterest I will definitely keep my eye out for such a pan – though I rarely make cupcakes…but, maybe more now, as your ganache frosting was perfect! This is why you rarely see step by step photos from me *sigh*. . It is a great consistency for this purpose. I would be thrilled with this clumpy dough. 1 gram of water is always 1 ml. each rope makes about three burek, or six from the entire batch. The flour amount cant be right either. One all are prepared as above bake 15 minutes or until golden brown in a 350 degree oven. Spread one of the dough pies to cover the entire pan and gently pull up the ends, then sprinkle melted butter on it and spread the spinach on it uniformly. i have scoured the net to find anything that looks remotely like what the lady we used to live net dor to in Germany made…we were in a very internationa community. Thanks for the insight. Ako told me it was the same thing as cottage cheese, but there is nothing like this cheese in out stores. Thanks to this blog I finally managed to get the burek dough right. I was sweating. Fold up the ends of the phyllo over the meat. From Turkish to Canadian (, american) and then European. See how beautiful and thin this dough is? Only then in Bosnia does 340 grams of water equal to 400 ml water by some. Lucky her to learn so much, she will offer loads to the world. You can see this below. Valerie. V. I have been searching for a delicious burek recipes with the right explanation for months! I can’t find it on your site. Both times they were amazing. Thank you sooo much for sharing your story and your recipe. And I have yet to meet more welcoming, heart-warming people and so generous! Bread and any kind of pastry has always flummoxed me. Warm meat and juice will make the phyllo soggy. 2 teaspoons salt Since there are only two of us at home now I made the entire batch, rolled them all, cooked a few and put the remainder on a sheet pan, froze for a couple of hours ant then wrapped put in zip lock bags for two. This site uses Akismet to reduce spam. Thanks!!! They are like the local pizza shop in the USA. Wow, thanks Dante!!! I had brought aprons as gifts for mommy and Emina. I cannot believe that dough technique. I am smiling proudly as I rolled out my piece and cover it with oil. Mom and daughter worked together. Project 2017: Cooking in the Kitchen With…. Wow. Wow! but they really do look and sound wonderful. Unroll the phyllo dough and keep under a moist towel while  working. I too got hooked on Burek I made a cardboard sign that said "Will work for Burek" in Serbo-Croat. It was definitely tasty, but there is no comparison with this to the filled pitas. Look at those eggs. Plus that little girl is gorgeous – you can just tell she is enjoying herself cooking and smiling for the camera. What an amazing documentary; I could see this whole episode being filmed! According to my dear friend Srdjan, who is from Montenegro (part of the former Yugoslavia), burek can be found throughout Bosnia, Serbia, Montenegro and Croatia. May 1, 2013 - Now here is the very heart of Croatian 'fast food'. In fact, the first cookbook in Slovenian language by Valentin Vodnk in 1799 merely listed ingredients and rarely quantities, forcing the home cook’s creativity to come into play. Elsada told Ako that this would be all right for the sir pita (cheese pie) but that it was too firm. They can be formed into horseshoe shapes, coils, cylinders or round pies, … Separate the phyllo dough into 2 piles (about 14 sheets each) and keep covered so they don't dry out Hello Ema: Thanks for your comment. Loved reading this post. how to make homemade phyllo dough or of how to make burek. So why should burek be considered an "outsider" food, as though there is something inherently un-Slovenian about it? Great recipe thank you! I adore burek, though i think the version i’ve had is a more middle eastern style, shaped like a triangle and filled with spinach and cheese. I was so delighted with my very special gift. Then, Amina’s dear friend, Ljerka, told me she uses Sunny Boy brand flour from Planet Organic and that it worked perfectly. I may just print it too. I love heavily buttered phyllo, too, but this is such a welcome alternative and a much healthier version. [Read More …], Project 2019: Valerie’s Personal Evolv Health Story. Thank you, my husband thanks you! So tbankyou. i would love to have tried the sir pita and the left over pieces of plain pastry (i’m not much of a meat fan). Remove one piece of dough from the bowl and remove the excess oil. I’m impressed. *kisses* HH. Do you think these would freeze well and reheat again in a toaster oven? Somehow I am not so sure about this analogy. Completed Project 2017 Posts: Cooking in the Kitchen With…. She is a very special child and her grandmother (Elsada’s mother) has worked with her and taught her to make this dough for the traditional meat pie (burek) and cheese pie (sir pita) as it is said in that area: “When a woman is able to make this dough perfectly, she is ready for marriage.”. Of family history and heritage is so precious sir all the time on sign. Never know eating it… but, you would see it, waiting at the end )... Always wears a marama when making burek, check the measurements again to the trouble of this... Much in one year that her apron hardly fit her life, which is very.! 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