Cheese and Meat Burek

Ingredients

• 4 cups Flour
• 1 tablespoon Instant yeast
• 1 teaspoon Sugar
• 2 tablespoons Vegetable oil
• 2 tablespoons Animal ghee
• half a teaspoon Salt
• three-quarters of a cup Water
• half a cup Milk
• 1 egg Egg

Instructions

1. In the mixing bowl, add half a cup of milk first.
2. In the mixing bowl, add 4 cups of sifted flour.
3. In the mixing bowl, add 1 tablespoon of yeast and 1 teaspoon of sugar.
4. In the mixing bowl, add 2 tablespoons of animal ghee, 1 egg, and three-quarters of a cup of water.
5. In the mixing bowl, add 2 tablespoons of vegetable oil shortly after starting the mixer.
6. In the mixing bowl, add half a teaspoon of salt shortly after starting the mixer.
7. Knead the ingredients in the mixer until the dough is neither too stiff nor too soft.
8. Place the dough in a bowl lightly greased with oil and cover it for half an hour, until it rises.
9. After half an hour, check the dough in the bowl by poking holes in it to make sure it is ready.
10. On a surface lightly dusted with flour, divide the dough into similarly sized pieces.
11. On the work surface, roll each piece of dough to a medium thickness—not too thick and not too thin.
12. On the work surface, place about 1 tablespoon of filling in each piece.
13. On the work surface, seal the dough well around the filling and make sure the edges are closed.
14. If a pastry wheel is unavailable, seal the edges on the work surface with a fork.
15. To make the meat shape, on the work surface, roll the dough into two sections, place one piece over the other, then seal the edges.
16. In a frying pan with plenty of hot oil, fry the pieces until golden.
17. While frying in the pan, spoon oil over the top until the pieces puff up.
18. After frying, place the pieces on a plate lined with kitchen paper to drain the oil.