AlanyadkBurek recipe (recipe for Patty) originates from Turkish cuisine. She is known for many types of delicious pies and pastries, which are layered, and all named "burek" (Buhr-ECK). "Börek" - the burek recipe is made from layers of developed crusts (called yufka or phyllo). Burek can be of different shapes or sizes, filled with meat, cheese, spinach or potatoes.
Most people in Turkey he eats burek several times a week. Burek is present in every home, pastry shop and bakery. Families often have their own recipes and having a good burek recipe is a skill that is acquired through generations, and each family adds its own stamp to the burek recipe.
In Turkey, many cooks and housewives develop their own crusts (yufka), especially those who live in rural areas. But busy city chefs often choose to buy freshly rolled crusts from their local bakery, where 'yufkacı' (yoof-KAH'-juh) roll fresh dough and make perfect, thin sheets of crust for a living.
In big cities, you can also buy vacuum-packed, freshly developed peels in most supermarkets.
This burek recipe is simplified, for making a classic "Börek" style pie pan. It is a layered pie, filled with white cheese, (a cheese similar to Feta cheese is used in Turkey), and ready-made freshly developed crusts from the bakery or supermarket are used. Every chef has his own method for making burek. You too can experiment and decide, which burek recipe is best for you.
Burek recipe - Recipes and Cookbook online
Burek recipe (recipe for Börek) comes from Turkish cuisine. Turkish cuisine is known for many types of delicious pies and pastries, which are layered, and all under the name "burek" (Buhr-ECK). "Börek" - the burek recipe is made from layers of developed crusts (called yufka or phyllo). Burek can be of different shapes or sizes, filled with meat, cheese, spinach or potatoes.
Burek recipe, ingredients:
- 800 g of fresh pie crust
- 8 dl of milk
- 4 pieces of eggs
- 125 g of butter (or margarine)
- 1 teaspoon of salt
- 0,5 tsp black pepper (or white pepper)
- 550 g of white cheese (feta - cow's, sheep's or goat's cheese)
- 4 teaspoons parsley (finely chopped)
Burek recipe, preparation:
- Melt margarine or butter in a bowl at a low temperature, and add milk, salt and pepper.
- In a mixing bowl, beat the eggs. Add the cheese by breaking it into small pieces with your hand. Add finely chopped parsley. Mix well, so that the mass is even.
- Take a baking tray or pan. Sprinkle 2 to 3 large spoonfuls of milk and margarine mixture on the bottom of the baking dish, and grease the bottom of the dish with it.
- Take the first crust and place it on the bottom of the dish, by "crumpling" it and placing it on the bottom. After that, place a few more crusts to cover the bottom of the dish. Spoon about 1/6 of the margarine and milk over the crusts. Let the skins remain a little over the edges of the baking dish.
- Divide the cheese mixture into 5 parts. Sprinkle the first layer of crust with 1/5 of the mass of cheese. Spread the cheese evenly.
- Repeat placing the crust, pouring and distributing the cheese mass, until you use up the cheese mass.
- Finish the burek with one or two crusts, which you will use to completely cover and close the upper part. Tuck the ends of the crust along the edges of the dish so that the upper crust of the burek is completely closed. Moisten the upper crust with the rest of the milk and margarine mass.
- Bake the burek at 180 C for about 45 minutes. Bake until the burek gets a golden brown color on the top crust.
- When the burek is ready, sprinkle 1 or 2 tablespoons of cold water over the top crust. Remove it from the baking dish and wrap it in greaseproof butcher paper, or in a clean towel. Let the burek rest for 20 minutes before cutting into triangles or cubes. Serve burek warm, with yogurt or sour milk.
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