the inevitable meat burek recipe for the perfect appetizer

the inevitable meat burek recipe for the perfect appetizer

A pious month, a sacred month, but also traditionally a month of traditional family meals. During Ramadan, breaking the fast is certainly an important meal of the day., so that some dishes in the rest of the year are even rarely prepared. Often rich in energy for practitioners, these dishes are very popular and will also delight you at any time of the year in other places.

And to begin with, consider one of the most delicious snacks, to which chorba or harira (soups traditionally eaten during Ramadan). If you know egg bricks, you may not know Cousin Burek.

It is also made from dough sheets, it can be filled with several ingredients (potatoes, cheese, spinach), but Cuisine AZ chose the filling of king burek: meat. But all other options are exquisite.

Ingredients

– 10 dough sheets
– 4 tomatoes
– Semi-thick fresh cream
– 3 tbsp chopped fresh cilantro
– 600 g minced meat
– 6 beaten eggs
– 1 onion
– a teaspoon of cumin powder
– Grated cheese
– 2 tablespoons olive oil

Cooking bureks

First, peel and finely chop the onion, explains Cuisine AZ. Tomatoes must be scalded, peeled and crushed. In a skillet over high heat, sauté the onion in 1 tablespoon olive oil until translucent. Add minced meat and cook 7-8 minutes, stirring occasionally.before salt and pepper to taste.

Add crushed tomatoes and chopped coriander and cook over medium heat for 10 minutes. Remove from heat and add beaten eggs. Mix well and move on.

Cut the dough sheets in half, put a little preparation on each half, adding a teaspoon of fresh cream with a little grated cheese. “Fold each half sheet of brick onto itself and then fold the edges down,” explains Cuisine AZ.

Heat the remaining oil in a saucepan over high heat. When hot, fry the burek on each side for about 4 minutes. Before serving hot, they can be placed on absorbent paper to reduce oiliness. Bon appetit.

Editorial recommends

Leave a Comment

Your email address will not be published.