Meat borek (also referred to as Börek/Burek) – A turkish (additionally standard in different center japanese and balkan international locations) recipe for crusty phyllo dough stuffed with meat. Comply with this recipe to learn to make scrumptious meat borek.
Elements:
1 package deal phyllo dough (500g) 14 sheets
700g (24.7oz) floor beef
1/4 bunch parsley
1/4 bunch coriander
1 massive onion
3 garlic cloves
2 tablespoons tomato paste
1/3 cup (45g) pine nuts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon thyme
1/2 teaspoon paprika
1 teaspoon cumin
1/3 cup (80ml) olive oil for brushing + 2 tablespoons for cooking
Instructions:
1. Finely chop onion, parsley, coriander and garlic.
2. In a big pan over medium warmth pour olive oil. Sauté chopped onion and garlic for five minutes. Add floor beef. Cook dinner, stirring sometimes till the meat turns brown. Add the spices and stir effectively. Add tomato paste and stir till effectively mixed. Add pine nuts and stir. Flip the warmth off, add chopped herbs and provides a final stir. Let cool.
3. Preheat oven to 180C (355F)
4. Place 1 sheet of phyllo on a clear working floor (while you’re working with one sheet cowl the others with damp kitchen towel). Brush with olive oil and place one other sheet on the primary sheet. Brush once more, skinny layer of olive oil. On longer aspect of the dough, put a line of the meat filling. Roll the dough and place on a baking attempt lined with parchment paper. If the dough too dry, while you’re rolling brush little bit extra olive oil. Repeat with the remainder of the dough.
5. Bake for 35-40 minutes or till golden brown.
