Alma Bax Burek is a Turkish dish made from thin dough, usually shaped into a round or square. It can be filled with meat, cheese, spinach and other ingredients.
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Burek is a Bosnian pastry of homemade filo type, stretched as thin as paper, stuffed with a spiced beef filling, and coiled up like a snake. It is likely Ottoman in origin – and similar to the various borek (stuffed pastries) enjoyed by the Turkish – burek is quite specifically a Bosnian pastry of homemade filo type, stretched as thin as paper, stuffed with a spiced beef filling, and coiled up like a snake The pastry requires a little bravery: it will almost likely be the thinnest dough you’ve ever worked with, but the key is to stretch it gently enough that it thins down without forming too many holes.
Methods Explained in Detail
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Step No 1
In a deep frying pan over high heat, pour in the oil. As soon while the oil is heated, add the mince and break it up with a wooden spoon as it cooks. Stir fry for 10–15 minutes, or until golden brown and crisp in spots. I like to brown my mince before adding any onion since the caramelization gives a lot of flavor. Reduce the heat to low and add the onion, which should soften somewhat after another 10 minutes of cooking. Before pouring in the stock, add the garlic, paprika, and allspice and cook for another minute or two. Bring to a boil, seasoning with salt and pepper. Cook, uncovered, for approximately 40 minutes, stirring occasionally as it reduces. You want a thick mince sauce that isn’t too wet, otherwise your pastry will get soggy.
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Step No 2
Remove the pan from the heat, mix in the parsley, and transfer the filling to a basin to cool fully. The filling may be made ahead of time (up to 3 days) and stored in the refrigerator.
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Step No 3
To make the pastry, just combine the flour and salt in a mixing dish, then gradually pour in 300ml cold water while stirring to form a ball. Knead for a few minutes on a lightly floured countertop until smooth. Cover with cling film and set aside for 30 minutes to rest.
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Step No 4
Clear your workstation or kitchen table; you’ll need a lot of room since the dough will be rolled into a 55–60cm round. Roll out the dough with a thin coating of oil on the surface and over the rolling pin, rotating it frequently to maintain the form as round as possible. To keep it from sticking, use a lot of oil. Switch to your hands after it’s as thin as you can roll it, covering them with a little oil beforehand. Slowly and carefully stretch the dough as thin as possible; it will become almost transparent in spots. Push the borders back together if small holes or rips develop.
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Step No 5
Preheat the oven to 220°C/200°C Fan/Gas Mark 7 (200°C/200°C Fan/Gas Mark 7). Once you have your big circle of dough, take some of the chilled filling and spread it out in a large 1cm thick ring approximately 3cm from the pastry’s outer border. Fold the dough edge up to surround the meat until you have a full circle of meat. Continue rolling over until you’ve wrapped the meat in many layers of dough, working in small increments all the way around. After you’ve wrapped the meat in three layers of dough, cut it all the way through with a tiny knife to get a long circular sausage form. Cut through the dough to make one long sausage form, then gently put one end onto a baking sheet and wrap it around and over in a spiral.
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Step No 6
Return to the remaining pastry, which will be a smaller circle this time, and repeat the procedure. Remove and discard the center of the circle, then wrap this sausage around the other on the baking sheet. Place in the heated oven with a few flakes of sea salt on top. Preheat oven to 350°F and bake for 45–50 minutes, or until golden brown and crisp. Cut into wedges and serve hot or at room temperature with a typical dollop of plain yogurt.
BUREK is a traditional Turkish dish made with dough and filled with meat or vegetables. It is traditionally cooked in an oven, but can also be cooked on a stovetop. Reference: bosnian burek recipe.
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