It looks drier than it actually was as it was still a very moist cheese. Takes a lot of skill but the end result looks delicious and hubby looks pretty happy. Is this role reversal, Ako? I am not of European decent but I learn to love the Bosnian Food. Required fields are marked *. Use a large soufflé or a deep pie dish for this one. What an incredible amount of work. A softer, more gelatinous cheese was best. You can also find me sharing more inspiration in Pinterest and Facebook. 1 gram of water is always 1 ml. Let me know how you like my recipe, since it is actually a spin off from my friend's mother who is from Montenegro. Thanks! Look at those eggs. So, please, check the measurements again to the Turkish original and correct what you can. But, thank you for sharing what works for you, where you live. . Hi, Rehana We say " Börek " in Turkish. So delicious food and my mom make this food nearly 40 years. Well, you still have to be very skimpy with the meat. Have a nice day!!! Fold up the ends of the phyllo over the meat. There were just three cars selling today. I can’t even roll out a pie dough without holes that need to be patched, and I’d be mortified showing you my strudel dough from a past DB challenge LOL. I bet this food was amazing-especially because you had so much to do with the preparation. I think i'll try to make your lovely recipe. Look at her serious expression. I tried the Turkish version recently at a Turkish cooking class. Both times they were amazing. I am thrilled with this recipe! It is good. finally the real deal! Fold from the short side up and roll tightly like a cigar. Copyright © 2021 Website managed by SiteCare.com. "It's like going to McDonald's and buying a burger!" Spread one of the dough pies to cover the entire pan and gently pull up the ends, then sprinkle melted butter on it and spread the spinach on it uniformly. I was sweating. We love burek so much we drive 40 minutes away when we can't stand the cravings...now I can make it at home too! They read one another’s mind and just moved from one section to the other pulling the dough out effortlessly, like magic. Like many European dishes, this is one that is better if everything is made shortly before eating. Little did I know that it didn't translate well. I always say a recipe is just a suggestion and be creative! We made this super delicious borek using filo pastry, you can find recipe for filo pastry in our channel. this is EXACTLY how we made it and my daughter who was 7 a t the time used to go over to help. Heat the olive oil on medium, add the onions and cook until translucent. Thank you for the explanation because some hints did escape me while watching them make pita, and moreover it’s been more than 10 years. I need to make this again soon. Once again, we started. That looks delicious! You are very welcome! https://www.myalbanianfood.com/recipe/albanian-cheese-byrek Once as written and the second time I played with some middle eastern spices. xo. You are much better off eating them fresh. Wow, what a lot of work to make this delicious looking meal! Regardless, what a fun and amazing day you had, and thank you for sharing it with us! Cook until the beef is browned and finely separated into small pieces, almost like rice. Vladan is his name… and yes, I know Australia is huge and you may be from the other side! I loved learning from my grandmother and have such happy kitchen memories. Sheets of dough are boiled briefly in large pans, then a mixture of feta cheese and parsley (or in an alternative recipe minced meat, onions, tomato sauce) and oil is scattered between the layers. SUBSCRIBE TO A CANADIAN FOODIE Fold in once all around. Anna: You’ve made phyllo before! It is about no one else, only about me and my own ability and my personal goal to succeed. Here is a typical burek shop in Podgorica, Montenegro below. Thanks!!! I guess he will adore me more if I manage to make him some of these wonderful pie originated in the Balkans. Your meaty borek looks amazing. They do are really proud of “showing off” their skills. 340 grams of water equals to 3,4 dl not 4,0 dl(400 ml). They can be formed into horseshoe shapes, coils, cylinders or round pies, … However, hats off to you Valerie because I sure wouldn’t even come close to this whole adventurous procedure. Elsada taught me how to fix it, but I think I would have figured that out… no one will know, but I can tell even though no one will ever know, if she did it, it would really bother her. Its thinner than pages in a bible. Yield: 12 sir pita. The little girl is gorgeous and so enjoying herself cooking and smiling. your own Pins on Pinterest will make a difference to where you are. Lovely, old, wisened toothless farmers with smiles that welcomed us immediately. Thanks for sharing. Not even a masters can make 400 ml water out of 340 grams of water. A Turkish friend of mine used to make burek for us, I love it! It is all coming back. Tanya! Do you know about the Raincoast cookbook contest? Thank you so much and all the best. There was NO Turkish translation. Warm meat and juice will make the phyllo soggy. This really is quite the process. The butter is sparingly sprinkled on the pastry, and then it is rolled, cut and placed into a well oiled pan for baking, too. So cool! WOW! I think it's about time I make it again. Ako was looking for a firm mladi sir. The sign reads: Burek and then meso for meat, sir is cheese and peciva is pastry in Serbian. You captured it so wonderfully with your step by step photos! We definitely had a few giggles here. Its the only thing that ruins this recipe. Hope this helps. And I have yet to meet more welcoming, heart-warming people and so generous! Every region in Slovenia has its own regional specialties, but most of their oldest traditional dishes are made using flour, buckwheat or barley as well as potatoes and cabbage. I was so delighted with my very special gift. He was already back! It was impossible for me to repeat this learning at home though I had left with such confidence. I find it a lot easier using the store bought phyllo than attempting to make it from scratch. Awesome post with many new things for me to learn. A perfectionist is a perfectionist, and I have to admit that when I know how to do something well, if drives me bananas when I make a mistake. Our husbands may know one another! Now, my Turkish friend and co-worker Selin tells me that in Turkey the most common filling is feta with parsley. This is sofar the best recipe I have found in spite of the abovementioned faults. Mom and daughter worked together. Burek, or Borek depending on what spelling you use is a dish made with phyllo pastry that is filled with meat or cheese. I am so glad you liked them! Step 2 Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl.