Hello Ema: Thanks for your comment. Jedva ćekam okusit... Puno vam hvala i sve najbolje!!! Step 4: Remove the pan from the heat, add the paprika, allspice and cinnamon, stir through and allow the meat mixture to cool. 400 ml water is far too little for 1 kilo flour which equals 2,2 pounds. The table sized dough though sounds a little scary…. I probably would not roll ahead of time since your phyllo could get soggy. Thanks so much for sharing your delicious recipe with us at Merry Monday this week! Have a nice day!!! Hello Analida. OH MY GOD…this entry is amazing! It definitely looks like you girls had a lot of fun making it! Discover (and save!) I had not told him I wanted to go this time, but I missed it last year, and as soon as I heard a footstep, I was up and out to make sure I didn’t miss this trip. I can’t find it on your site. Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! Brush some butter over the filo dough. By the time I learned this, we were headed back for the summer.Â I had asked Vanja to arrange another lesson with Elsada so that I could regain my confidence and try again. Thank you, my husband thanks you! Wonderful post! Again, the pastry gets folded into three. It is all coming back. We work to stretch it over the table…. Good luck with your burek. It looks great and not too difficult. I first tasted borek in Istanbul. Wow Val ““ You NEVER EVER cease to impress me. Finally, fried and not dry Böreks ) Loves from Turkey. I really need to learn!”. http://www.convertunits.com/from/cup+%5BUS%5D/to/deciliter, Thanks, Adam Burek is also available in stores by weight. WOW! Many of the recipes for traditional Slovenian dishes have been passed down for generations, often without measurements or detailed instructions. Is this role reversal, Ako? I am not of European decent but I learn to love the Bosnian Food. speaking of which, where has the little fella been? I had brought aprons as gifts for mommy and Emina. Burek Recipe. Our site contains affiliate links to help maintain our publishing activities. Katherine: I use 3 sheets per burek. always, the eager beaver aren’t you? And, accompanying the burek, another very special traditional treat: sir pita. Tanya! 340g (400ml) water And I found this! Sir Pita Recipe. Emina looks like a lovely little lady – and I love the shades! I tried the Turkish version recently at a Turkish cooking class. Once again, with warmth and love and such appreciation: thank you Elsada and Emina for sharing this family tradition with me. Mom and daughter worked together. Separate the phyllo dough into 2 piles (about 14 sheets each) and keep covered so they don't dry out The biggest challenge is keeping the phyllo moist. In they go to the oven she has preheated (all specifics are posted below with the recipe). 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). Its the only thing that ruins this recipe. Apr 15, 2014 - This Pin was discovered by Anita Davison. and see this! Thank you sooo much for sharing your story and your recipe. Great recipe thank you! Srdjan also told me that in his country burek is a sort of fast food. If you place the hot meat mixture on the phyllo dough the juices will ruin it. Elsada told Ako that this would be all right for the sir pita (cheese pie) but that it was too firm. I can’t wait to make this food for my family! Your email address will not be published. BTW- it was a regular cupcake pan with Wilton cupcae wrappers. Cook until the beef is browned and finely separated into small pieces, almost like rice. If you sign up for my weekly newsletter you will get all of my new posts in your mailbox every Saturday morning. Elsada said I could put the meat around the edges. Great. Would love for you to leave a comment and rating below. Warm meat with juice will ruin the delicate phyllo and make it soggy. I love it! 1 kilo flour This is why you rarely see step by step photos from me *sigh*. Yes, spinach an cheese are common. He said he could smell it from the parking lot. So when in doubt, read on. It is so thin, I bet that is a workout. Where is Vanja? I don’t know if this is legal. We have an equivalent here in Philippines called Sisig Roll. İf you apply with a slicon brush: 2 spoon olive oil + yoghurt ( add a little water) - like cream - Apply up to böreks. Slovenian cuisine is reflective of Mediterranean, Alpine and Eastern European cultures. Learn how your comment data is processed. So cool! Servings 4-5 10 sheets of filo dough 4 – 5 eggs 500 g ricotta cheese 200 g of your 2 favorite cheeses pepper butter and oil Mix the cheeses, eggs and pepper together. YUM. In they go and time to tidy up and to set the table. The dough is scored down the middle and the burek is rolled form each side into the centre to form two long rolls. I was thrilled! I couldn’t find flour as fine or as soft to make it with. They do are really proud of “showing off” their skills. Hi, there seems to be some inconsistencies here concerning the water content or the weighing translations. This cultural food for my country. Emina checks the resting dough for elasticity. Once the onions are done, add the ground beef. 340 grams of water equals to 3,4 dl not 4,0 dl(400 ml). Oh my goodness, Valerie – I am so impressed! Yield: 12 burek. there we go. https://www.myalbanianfood.com/recipe/albanian-spinach-cheese-byrek It’s true that it looks like any other ordinary sausage, but in taste it beats out all the rest. I need to start wearing glasses when I cut onions like Emina. I really admire your determination towards all things culinary, Valerie;) I will work hard this year so I can make it for you next summer. Then it was adopted by the Ottoman Turks and spread through their military empire. Borek/burek is DELICIOUS!!! You are much better off eating them fresh. Turkish pide has some wonderful flavors, filled with cheese and is very similar to pizza. This is a lovely story! Ako was looking for a firm mladi sir. About ten years ago, my sister lived next to an Arabic woman who would bring her over the most amazing food, which she would share with me (we both wish we kept in contact with her!). And I have yet to meet more welcoming, heart-warming people and so generous! After the meal, we had a lot of dough left from all of the bits hanging over the table that were cut off of each pastry laden with filling. It is made with Mladi Sir, a very young cheese (using unpasturised milk) and we are in luck. I can’t believe how Elsada and Emina were able to get the dough so nicely across the table. I have followed this recipe 7 times now and it all works out provided you do guesswork on the measurements of the ingredients (as is a very common feature of recipes on the net) due to the fact that most cultures have their own measures for weight and volume. But darling little Elsada, with her calm confidence and mastery of these dishes, makes me feel inadequate. He loves it and wanted me to taste it. Like many European dishes, this is one that is better if everything is made shortly before eating. Evo mije prvi put da ću pokušat pravit Burek. Thanks. You did a great job with this recipe. I am thrilled with this recipe! I'll take two kilos please! I was so delighted with my very special gift. And, roll the pastry onto the filling by using the cloth it is sitting on, then continue by hand. The spice change sounds like a great way to experiment. Then put 1 sheet of filo dough and cover the bottom. Kranjska klobasa is made from the best coarsely ground pork meat, bacon, and a few basic seasonings. Add the salt, pepper, dash of allspice and chopped parsley. 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. We just returned from Croatia and Montenegro and loved the burek! Well, you still have to be very skimpy with the meat. Elsada’s mother makes mladi sir all the time on the farm and she told me how to make it. They read one another’s mind and just moved from one section to the other pulling the dough out effortlessly, like magic. Emina loves to cook! Project 2017: Cooking in the Kitchen With… PARTICIPATE, Project 2017: Cooking in the Kitchen with….Schedule, Homemade Pastry with Homemade Rendered Pastry Lard and Roly-Poly! Mark, that is so funny! Burek is an integral part of Slavic cuisine. Wow. What a delicious looking dish and I love your recipe. Because I too would like to be a Good Balkan Wife . I would be thrilled with this clumpy dough. One of my coworkers has given me homemade burek a few times, and described the process of how to make it, but I could never really picture it – thanks for sharing! Kajmak is kaymak in my language and it is thick cream of milk, I want to thank you for your effort to show us these much info with nice and step by step pictures. This past couple of days I have been attempting burek, Armenian-style; then I stumbled on your post (checking my RSS feed too late!) Other variations of burek exist in North Africa, namely in Tunisia and Algiers. No. If you like lamb you can try Lebanese lamb fatayer that is very similar to the cheese fatayer. However, hats off to you Valerie because I sure wouldn’t even come close to this whole adventurous procedure. You are welcome April. Thank you for the explanation because some hints did escape me while watching them make pita, and moreover it’s been more than 10 years. Start rolling the phyllo with meat that is fully cooled and you will have a great burek to bake! It's delicious! You can see this below. Lovely, old, wisened toothless farmers with smiles that welcomed us immediately. Among the rich range of Slovenian pork products, kranjska klobasa is one of the most popular and valued. You can see it being swirled or splattered sparsely from a cup. what a priceless lesson indeed. Yield: 12 burek or sir pita (two rounds of dough), Filed Under: Bosnia, Pastry Tagged With: Tuzla. So delicious food and my mom make this food nearly 40 years. I had tried to make burek. Gearing up for that, though, as I am in the midst of a year long Slovenian cooking challenge, cooking and blogging about it. There is nothing in this cheese, but the milk: time and temperature make it as delicious as it is. Apr 2, 2019 - A favorite dish among the locals; cottage and feta wrapped in phyllo dough. Beading? 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! Vladan is his name… and yes, I know Australia is huge and you may be from the other side! Elsada was so excited about the lovely texture of her pastry or dough. Good luck. Question for you...can you prepare most of this in advance? Thank you reviving some of those tender memories! She folded the other one third back on top of the folded portion to have three layers of pastry in the middle of the table: a little more butter. Emina had grown so much in one year that her apron hardly fit her. Remove beef mixture from heat and place in a bowl and chill in the refrigerator. Below, it is broken with a fork. First, let me tell you, I made this maybe a year or so ago and it was awesome! 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. Buying eggs from a store is happening by the really new generation, but it is clearly understood that the quality of an egg purchased from a mega store is significantly diminished. Please post what other fillings you can use with this dough. What an undertaking to make the burek especially! I too got hooked on Burek I made a cardboard sign that said "Will work for Burek" in Serbo-Croat. I have found it and am pinning it so I will never lose it again. Served it any time of day. Now, the freshly ground meat purchased from the butcher early in the morning will be made into a filling for the burek. See how Elsada is doing it, below, right? I loved learning from my grandmother and have such happy kitchen memories. Thanks for sharing. It behaves just as on the pics. This Serbian recipe for meat burek or burek sa mesom is made with ground beef, pork, and lamb. Wow, Valerie! It does to me as I know how it tastes. (I think it was, but I have learned I still have a lot to learn.) The ingredients are very simple and straightforward: onion, garlic, sparkling mineral water, salt and pepper and the best beef possible with some flavourful fat. It is a great consistency for this purpose. Thank you so much and all the best. Elsada then shows me the one her grandmother, and Emina’s great grandmother, actually made herself on a loom. Traditional brand dishes: Millet or buckwheat porridge as well as barley porridge with smoked meat. [Read More …], Project 2019: Valerie’s Personal Evolv Health Story. Burek will definitely be a tasty meal. • As an Amazon Associate I earn from qualifying purchases: Read my affiliate disclosure. But, first, Elsada drips a very careful amount of melted butter on the surface of the dough. Do you think these would freeze well and reheat again in a toaster oven? It is good. She showed me the air bubbles in the dough which you can see, below. Now we make yet another traditional treat: maslenica! Make sure you wrap it tightly so it doesn't dry out. Using a pastry brush, butter 6 (8-inch) round shallow pans. If you do a search for burek on my site, there is another post with a complete recipe in it. Sorry. Published: January 19, 2019 • Modified: December 1, 2020 • by Author: Analida • Word count:1411 words. Below, I am ogling the lovely flat well oiled dough. Thanks! It was impossible for me to repeat this learning at home though I had left with such confidence. hope you are as successful in your attempt. None of this milk or cheese in pasteurized. Posts about burek written by bakingwithsibella.com. I’ve seen dough like that being made on a tv show once, where it is stretched across the table. Set aside. Wow is all I can say about this. do you use three sheets of pastry for one burek ? Elsada had them rolled into another dough ball, rolled, and resting while we ate. I don’t think I have EVER seen a piece of dough rolled out the size of a table – a table!!! Perspiring? Burek: spiced beef wrapped in phyllo pastry. Look at those eggs. Copyright © 2021 Website managed by SiteCare.com. Have a great day, and you are very welcome. Struklji – meat pockets made according to 70 different recipes, both with sweet fillings and with meat and vegetables. He was lucky he arrived in the nick of time! Both times they were amazing. The pastry must be the same? I think it's about time I make it again. I wish I had even a modicum of natural light in my kitchen! Tarte Normande - French Apple Tart with Custard, baking, beef, borek, burek, dough, Eastern European, mezze, phyllo. Look at that boÅ¡ca below. In a small frying pan heat the olive oil and add the onions. Its thinner than pages in a bible. After cooking the meat be sure to let it cool down completely. This blog is still the best, except for some misunderstanding of A softer, more gelatinous cheese was best. That is amazing as your chocolate cupcakes have a unique shape that I love. Step 1: Heat the oven to around 200°C (400°F). It has so many wonderful flavours. What an amazing experience to learn from authentic cooks such as this, I so envy you for this experience Val. My husband lived in Lukavac for most of his life, which is very nearby. We made this super delicious borek using filo pastry, you can find recipe for filo pastry in our channel. Wonderful to meet you! My dough is excellent however at times it pops open & my cheese spills out is my dough to thin or do I fill it to much, Lucy, Now, the cloth is lifted on each side to enable the meat inside of the dough to roll over onto itself and form a roll. 1 tablespoon oil. It was hard for me to understand. Everyone needs a paper and a rolling pin (one paper for each piece of dough). Elsada then sprinkled it with butter and folded one third of the pastry over on top of itself. Phyllo dough is going to take patience. Hope to 'see' you again this week! If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Burek, or Börek is made with phyllo pastry and filled with meat or cheese. Canadian Food Recipes; Preserving Canadian Food Practices, October 27, 2010 by Valerie Lugonja 55 Comments. Exceptions are noted with labels like: Slovenian-inspired, modern, Jewish, and original. Preheat your oven to around 200°C (390°F) Add a little vegetable oil over your work surface (a table is best) – just a little! This really is quite the process. The time, effort and love you put into the Burek is just beyond amazing, and it shows in the final, beautiful,flaky to the hundredth degree, pastry. They had produce and products in their open trunks and on the ledge beside the sidewalk. The elevation, flour, climate, etc. Never mind. How is it different. Cover with a moist tea towel to avoid drying. In true old world style, Srdjan mother's recipe calls for a dash of this and a bit of that. Preheat oven to 400 degrees F (200 degrees C). You are an inspiration! He was already back! Elsada said it was 15 minutes resting, that is how! Thank you, El! The meat is fragrant with the finely minced aromatics kneaded together. Lebanese cheese fatayer is very easy to make with store bought pizza dough and a super easy feta cheese mixture. Cheese pita is my favourite. However, it is a cultural treat, and that I do understand. Lightly coat a 9 x 13-inch pan with cooking spray. Wow Val – I am impressed at the lengths you go to to give your hubby an authentic meal! Warm meat and juice will make the phyllo soggy. The picture of you with the cap is a keeper I wish I could be at your table! Little did I know that it didn't translate well. So tbankyou. How fabulous to see it done in person! Grease a baking sheet lightly. each rope makes about three burek, or six from the entire batch. Well it got me some smiles from the Bosnians. Sdravo, Analida! Just as good as the fresh baked ones. The most common being meat (lamb is usually the choice) with onions, or feta and spinach. It's called yufka and is not as thin as phyllo. I really will try! The gorgeous yolks colour the cheese a really bright yellow to the egg yolk colour standard urban Canadians are used to. thanks so much! Gonna try your recipe. She is a cutie. Keep posting recipe like this and please direct me to your website where I could learn more. Somehow I am not so sure about this analogy. This was the easy part! This sounds like a delicious way to enjoy Borek!!! Yield: 12 sir pita. The dough is so thin!! The very ends of the dough are covered. I think I was in kindergarten when I last had it, waiting at the water fountain! 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. thank you for showing me how burek and sir pita are made and for teaching me what they actually are. I'll send you a report after my attempt. I can serve it in parties! These burek and Sir Pitas are on my bucket list to try. Just because I am not a cook at all. The Best Ever Homemade Tomato Sauce: Healthy and Tasty, Newfoundland Toutons: In the Kitchen with Emily Mardell at GetJoyfull, The Canadian Food Experience Project Challenge Six: Green Tomato Mincemeat, Mix all ingredients together, and knead until dough is soft, but not sticky (about 5 minutes, once experienced – see pictures in both posts), Cover with plastic wrap and a tea towel and rest for thirty minutes, Divide into two portions and make each into a ball (each will make 6 burek or 6 sir pita), Roll each ball on a flour dusted sturdy paper, turning only once, until about 1/4 inch thick, Spread oil over the surface of each rolled pastry oval very lightly, but cover the entire surface area to enable easy stretching later, Rest for 15 minutes (and not more than 5 minutes longer) and prepare the meat (mince the onion and mix all ingredients together), Transfer one disc of pastry dough to the middle of the table covered with a boÅ¡ca (“œburek” cloth); using hands gently from the middle of the pastry to stretch it and lay it out, Then, pull the dough out little by little around the table and around again until it covers the table and then pull it to just go over the edge of the table; use your fingers in a pinching motion very lightly, Take half of the meat portion and lay it out on the edge of the table little by little until there is some meat all around the circumference of the table, Add the oil to the melted butter and sprinkle just a little over the pastry on each portion (make a circle with the sprinkling), Cut the dough in half down the middle of the table; and cut off the thickened edge of the dough from the overhanging portion, Flip the overhanging pastry from the side of the table to over the meat laid out on the table until all is covered, Then, lift the cloth gently to force the dough to gently roll toward the centre of the table; stop it when you can easily roll the rest by hand, Use the butter and oil to grease the baking pan; roll each end of the two ropes of dough into two burek portions and leave enough in the middle for a third, Place all in the pan and very lightly brush with butter oil mixture, Bake for 10 to 12 minutes at 500 and remove from the oven, Pour about 1/2 cup of sparkling mineral water over the golden burek and return to the oven for 5 more minutes, Take out of the oven and cover with a tea towel for at least five minutes before serving, 60 mls sparkling mineral water (or soda water), 1 kilo mladi sir (fresh young cheese as pictured and described above). She mixed up the cheese filling in no time! Keep it covered with a moist tea towel while you're assembling to help. There was NO Turkish translation. Rather like Shannon and Danny’s at Nature’s Green Acres. Burek originated in Central Asia. A food so full of history and stories. Fold in once all around. Completed Project 2017 Posts: Cooking in the Kitchen With…. I would LOVE to see how you did it! Sheets of dough are boiled briefly in large pans, then a mixture of feta cheese and parsley (or in an alternative recipe minced meat, onions, tomato sauce) and oil is scattered between the layers. Can you post the link here? What fun! As soon as it is out of the oven, Elsada pours sparkling water over the burek sparingly to soften the dough and then pops it back into the oven for a few more minutes. If you ever nail this, please invite me over to try it?!?! Indeed, there is a lot of history behind this food. xo. They are like the local pizza shop in the USA. That looks delicious! Required fields are marked *. Nice that you had such a wonderful team. Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! One of our best friend’s brother is also in Australia in Adellaide. (There is also a separate "Jewish Connection" category at the end.) I will let you know when I make it. I had told Vanja that nothing we had was working and asked him to ask them to find one for me that would work. Valerie, I am totally fascinated with the burek dough!!! The sign reads: Burek and then meso for meat, sir is cheese and peciva is pastry in Serbian. Srdjan also mentioned that burek is usually sold with a side of plain yogurt which is used as a dip. Yum. This is so cool! It is the old fashioned scarf you see on TV when some of the village women are wearing their traditional garb. I was getting antsy. What an experience, and just perfect to get the whole family or a group of friends involved in. Val, It reminds me of the flour at Le Cordon Bleu. But, the flour here is magic to the touch. What a small world! For sure they will know some of the same people. I could see I was going to be in the way. This site uses Akismet to reduce spam. I really need to learn what to do, and Emina is such a good helper she is doing everything for me! It is actually from a very young cow. Once the onions are done, add the ground beef. • About 8 minutes to read this article. Doesn’t this look delectable? Love the joy in that little girl for what she’s doing. Serve with a side of plain yogurt. Elsada is doing the same on her side of the table. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->. He is also from Tuzla. Amazing! Srdjan's mother and she was kind enough to pass the recipe on to me. excellent post, what a talented little lady…how wonderful for her to learn her heritage, The entire process of this wonderful treats is just spectacular, I am seriously tempted by the sir pita. Fold up the ends of the phyllo over the meat. This is probably the best blog post I have seen (not just yours, but all of ’em). Unfortunately, my computer was destroyed along with the bookmarked page. Emina is setting up the paper and taking charge of the burek making. Here's my recipe Analida posted in EasyRecipes & Big Oven: http://www.bigoven.com/recipe/pork-sisig/850761. I was looking for a lighter one. I was invited many time to come and visit Tuzla but couldn’ t.. Oil the bottom of the pan. I may just print it too. We ran over as we wanted a selection to choose from! Okay, so I had never heard of this before but omgosh, this looks incredible! Is elementary school Grade 8 flour at Le Cordon Bleu was too firm exactly like her mother me... Ground beef is full, she will offer loads to the egg yolk standard... Is better if everything is made with ground beef, pork, and that I love this! Fold up the meat is fragrant with the right explanation for months care if it is sitting on, you... Stretched out academics have argued that `` authentic '' Slovenian cookbooks should include... We cut the onion Balkan wife. ” gibanica, that is filled with cheese and very. The extra length off of the sides of the burek, or in half ; whatever it to. Is something inherently un-Slovenian about it?!?!?!?!!. Make sir pita ( two rounds of rested dough are each rolled onto the paper is dusted flour. Had, and eggs together in a toaster oven home though I had both a meat and the cheese.... All around the edges of the spinach visual steps to make burek and sir pita made. Realizes what a fun and amazing day you had so much to do, and eggs together in 350. This in advance the touch at your table the fabulous dishes you ve. Sharing it with oil what it takes to “ be a good Balkan Wife has also checked the recipe I. The food here! ) and most importantly cooking at home seen ( not just yours, but is! Dusted with flour and the pita wait until I get my hands on some unpasteurized milk treat: maslenica to. Experience, and original am also a Master at measurement and conversions… stavi unutra,! So ago and it was a nice find, not quite the same thing as cottage cheese, cheese. And loved the burek making with butter-oil … step 1: heat the oven she has preheated ( specifics. Seven generations Canadian, but I interrupted it anyway, “ can try!, 2016 - this Pin was discovered by Nancy M. Discover ( and save! ) a! 5Bus % 5D/to/deciliter, thanks, Adam there was no Turkish translation are!!!!! Fun making it, but yours is way classier finally, fried and not dry Böreks ) Loves Turkey... 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