Burek Pie with meat
Ingredients
(12 Servings)
- 2 red onions
- 2 tbsp. oil (e.g. rapeseed oil)
- 500 g mince (half and half; beef/pork)
- 2 tsp. vegetable stock (powder)
- Pepper
- Paprika powder
- 1 egg
- 200 ml sour cream
- 0.5 (half) a packet of baking powder
- 200 ml water
- 1 packet of Yufka pasta sheets (approx. 450 g)
Nutritional values
(per serving)
Directions
Finely chop the onions and braise them in a pan with a little oil. Once the onions are glazed, add the meat and braise at high heat. Add the vegetable stock, pepper and a little paprika powder for flavour.
Whisk the egg together with sour cream and water in a bowl. Add a little vegetable stock and baking powder and mix well together.
Grease a round or square baking tray (approx. 25x35cm). Place 3 pasta sheets on the base, distribute a little of the meat over them and pour 3-4 tbsp. of sauce over the meat. Place another 1 pasta sheet on top and repeat with the meat and sauce until the meat and pasta sheets have all been used up. To finish, place 2 pasta sheets on the top and pour the rest of the sauce over them.
Place the baking tray in the oven (preheated to 190°C) and leave the Burek to cook for 30-35 minutes.
Leave to cool and cut to the desired portions, like a cake or in small squares.
Dobar tek!
Nutrition Tips
The Burek is traditionally eaten hot or cold, as a snack or a main dish, and usually with a glass of yoghurt
- noodles or rice are also an excellent side dish, however. As a variation, add a little cheese or vegetables to the individual portions.
Experienced chefs don’t just cut the Burek into simple portions, but make them into creative shapes such as rolls or snail-shaped patterns.
