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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Bosnian Burek Recipe

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This recipe for Bosnian Burek is from The Class of 2011 Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tablespoon olive oil
1 medium yellow onion, peeled and chopped
1 pound ground beef
1 teaspoon allspice
2 teaspoons Hungarian paprika
Salt and freshly ground black pepper
1 box phyllo pastry sheet (12 inches x 17 inches)
3/4 cup butter, melted
Directions:
Directions:
Heat a large frying pan and add the oil. Saute the onion until soft, and then add the ground beef, allspice, paprika, salt, and pepper to taste. Cook until the meat is crumbly but not dry. Cool completely before you continue.

Lay 1 sheet of phyllo dough on the counter. Brush with some of the butter. Place a heaping 1/3 cup of meat mixture across the sheet along the long side, 2 inches from edge. Fold the bottom over the meat mixture and roll into a snake shape. Cut the roll in half and coil each roll into a snail shape. Place on a nonstick baking sheet and butt the end up against the edge of the pan to prevent uncoiling. Brush with additional butter.

Bake in a preheated oven at 375 degrees for 15 to 20 minutes or until just golden.

Keep the remaining sheets of phyllo dough covered with plastic, and work quickly to prevent in from drying out.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
When making Burek you have to be in a happy mood.The person who is cooking it has to spend lot a time on it and be patient. If the preparer is mad, the meal might get all wrong and they'll forget to add something. This dish is really delicious the smell will touch your soul. The soft dough will make you want more and your soul will never forget it.

 

 

 

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