Meat Burek
This is a meat and onion burek made with baklava pastry sheets. The filling is cooked on the stove with meat, onion, salt, and pepper. The baklava sheets are separated and soaked with ghee, then a milk-and-egg soaking mixture is prepared with a little vinegar and a pinch of salt and pepper. Half the sheets are arranged in a baking tray, followed by the soaking mixture and filling, then the remaining sheets and soaking mixture. Bake at 180 degrees until the bottom and top are browned.
A filled pastry made with meat, often baked until crisp.
Like a savory meat-filled pastry or hand pie.
Ingredients
- meat
- onion
- about 1 kg baklava pastry sheets
- salt
- pepper
- 1½ cups animal ghee
- 1 cup milk
- 1 egg
- a little vinegar
Instructions
- In a pot or frying pan over the heat, prepare the filling by adding a little ghee, then add the onion with a pinch of salt and stir until softened.
- In the same pot or frying pan, add the meat to the onion and cook the filling until done.
- On a work surface, cut the baklava pastry sheets into strips and separate the layers of pastry from one another.
- Over the separated baklava pastry sheets, distribute the 1½ cups of animal ghee among the sheets until all the pastry is soaked.
- In a bowl, mix the cup of milk with the egg, a little vinegar, a pinch of salt, and a pinch of pepper to prepare the soaking mixture.
- In a baking tray, grease the bottom with a little ghee, then spread half the baklava pastry sheets over the base.
- In the same tray, pour the soaking mixture over the first layer of pastry.
- In the same tray, distribute the filling over the first layer.
- In the same tray, add the remaining baklava pastry sheets over the filling, then pour the remaining soaking mixture over the top.
- In the oven, bake the burek at 180 degrees with both top and bottom heat on, starting with the tray on the lower rack until the bottom is cooked.
- In the oven, move the tray to the upper rack if the top needs browning after the bottom has cooked.