Global Gourmet Forums
*
*
Home
Help
Search
Login
Register
Welcome, Guest. Please login or register.
April 18, 2014, 11:17:52 PM

Login with username, password and session length
Search:     Advanced search
540 Posts in 244 Topics by 486 Members Latest Member: - sandra Most online today: 18 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
Pages: [1]   Go Down
Print
Author Topic: burek  (Read 33264 times)
Archived Message
Chef de Cuisine
****
Posts: 191



View Profile
« on: October 13, 2006, 04:40:23 PM »

subject: burek
from: Js
[Archived message]

Is this a noodle dough that is boiled with a cottage cheese and onion filling?
Logged
Archived Message
Chef de Cuisine
****
Posts: 191



View Profile
« Reply #1 on: October 13, 2006, 04:41:45 PM »

subject: Burek
from: Arabella
[Archived message]

After having spent a most enjoyable year in Sarajevo, I too am hunting for a burek recipe. I am after the 'cheese filled' and 'cheese and spinach filled' burek recipes.

Hungrily awaiting your replies

Arabella
Logged
Archived Message
Chef de Cuisine
****
Posts: 191



View Profile
« Reply #2 on: October 13, 2006, 04:42:51 PM »

subject: Recipe Potato Burek
from: Bernadette Agresti
Gannon University
[Archived message]

I also am interested in a recipe for Potato Burek.

Thank you!

Bernadette Agresti
Logged
Archived Message
Chef de Cuisine
****
Posts: 191



View Profile
« Reply #3 on: October 13, 2006, 04:43:32 PM »

subject: Recipe for burek
from: R. P.
[Archived message]

Burek

√1 pkg dry yeast

√1/4 c lukewarm water

√1/4 tsp sugar

√3 1/3 c all purpose flour

√1/2 tsp salt

√3/4 c lukewarm water

√1/2 melted butter

Filling

√9 eggs (slightly beaten)

√1/2 lb crumbled feta cheese

√3 TB melted butter

Butter a large round pan (15-16 in) and set aside. Prepare yeast with 1/4 c lukewarm water and 1/4 tsp sugar. Set aside. Sift flour and salt into large bowl, leaving a well in the middle. Add prepared yeast mixture into well. Begin mixing by hand and slowly add lukewarm water. Knead until dough forms a ball of medium consistency (approx 10 min). Divide dough into 14 equal parts, roll into round balls, cover and let stand for 1/2 hour. Melt 1/2 lb butter in saucepan. Roll out 4 balls into 6 in. circles, stack one on top of the other, brushing each layer with melted butter excluding the top layer. Let stand briefly, then roll out on slightly floured table to just a little bit larger than the bottom of your pan. Place in pan and brush top with melted butter. Mix filling and spread evenly to edge of pan. Now roll out one ball as thinly as you can; sprinkle with butter and gather it loosely into folds, and with a slight pull, elongate it. Starting from the center of the pan, place this dough over filling, circling it to look like a pinwheel. Repeat with remaining balls until you have reached the outer edge of your pan. Sprinkle generously with remaining butter. Cover with a tea towel and set Burek over a pan of very hot water for about 20 min. Bake in a preheated oven of 300 deg. for about 45 min or until nicely browned.
Logged
Gourmet144
Fast Food Cook
*
Posts: 15


View Profile
« Reply #4 on: May 18, 2009, 11:18:05 PM »

I love burek's!!  Thanks for the recipe MarisaM!!!!  Smiley
Logged
Elie JAMES
Dishwasher

Posts: 3


View Profile
« Reply #5 on: July 23, 2009, 08:13:08 AM »

Wow.......great
Logged
Pages: [1]   Go Up
Print
Jump to:  

Powered by MySQL Powered by PHP The Global Gourmet
Powered by SMF 1.1 RC3 | SMF © 2001-2006, Lewis Media
Theme based on Oxygen by Bloc
Valid XHTML 1.0! Valid CSS!