Pastry & pies
Burek with meat
Burek with veal and a soak of yoghurt and sparkling water — that soak is why the inside stays soft while the top sheet crackles.
Recipe from Мими · Toronto, ON
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Fasting
- Not suitable
Ingredients 8 ingredients
Method
- Chop the onion finely and fry it in hot oil until glassy.
- Add the minced meat, salt it and mix well, breaking up the lumps with a fork. Do not overcook it — the meat should stay juicy because it will be baked a second time.
- In a greased tin lay 3 to 4 sheets, spread with some of the meat, and carry on in that order until the sheets and the filling are used up.
- Cut the assembled burek into squares before baking — afterwards it is hard to cut without shattering the top.
- Beat the eggs, add the yoghurt, sparkling water and oil and mix well. Pour this over the burek and leave it to stand for 10 to 15 minutes so the pastry drinks it in.
- Bake in a well-heated oven at 200 °C for about 40–45 minutes, until deeply golden on top.
If you cannot find it
Substitutions that work outside Macedonia.
- Sparkling water
- Fizzy mineral water — it is the same thing, and it is what puts the bubbles in the soak.
- Ready-made pastry sheets
- Filo, used two or three sheets at a time so they have some weight.
- Minced veal
- Mixed beef and pork, or lamb for a stronger flavour.
