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Burek Albanian dish recipe. Börek with potatoes and onions

Burek Albanian dish recipe. Börek with potatoes and onions

Section:Classic Dishes national cuisines
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Cutlery, crockery. Table decoration. Decoration of dishes. Etiquette

Section "SAUCES"

Classic mayonnaise, Provence mayonnaise. Russian table horseradish. Bechamel sauce.

About Albanian cuisine

Historical and geographical features, convenience of the coastline, favorable climate, multiple interactions with neighboring peoples have had a significant impact on the richness and diversity of Albanian cuisine. So, the Albanians highly respect fish and seafood dishes, many of which owe their appearance to ancient Greece, Ancient Rome.

Many dishes were brought by the Byzantines, Venetians, Arabs. As in neighboring Italy, here you can taste crab risotto or brodetto. From the Yugoslav cuisine, the Albanians borrowed such dishes as chevapchichi, rajnichi, pilav, and many types of moussaka.

Thanks to the warm climate in Albania, corn is grown in large quantities, which is used both in boiled and canned form for preparing a wide variety of dishes. In addition, flour is obtained from corn for national dish"target".

In the highlands of Albania, sheep have been bred for a long time. They eat not only meat, but also sheep's milk, which has healing properties. It is fermented, added to various dishes, famous varieties of cheese are prepared from it.
Unfortunately, after the 2nd World War, the people of Albania were not lucky with the totalitarian communist regime established there, which had common features with the communist regime North Korea which led to the economic backwardness of the country and the impoverishment of the population. But when the consequences of these difficulties are finally overcome, Albania united with Kosovo will become one of the the best resorts peace.

ALBANIAN SALAD

Ingredients:

- potatoes 200 g,
- sweet pepper 250 g,
- tomatoes 500 g,
- onion 50 g,
- parsley, dill, 50 g each,
- raisins 50 g,
- sour cream 300 g,
- olive oil 50 g,

Cooking

Peel the peppers from the core, tomatoes - from the skin. Boil potatoes in their skins and peel.
Cut the prepared vegetables into small cubes, add finely chopped onion, parsley, dill, raisins, salt, pepper and mix.
Season with butter mixed with sour cream and refrigerate for 20 minutes.

Serve as a side dish with meat, fish or offal dishes.

BAKED PEPPER SALAD

Ingredients:

- sweet pepper 800 g,
- tomato 100 g,
- onion 100 g,
- olive oil 150 g,
- parsley, celery,
- ground black pepper, salt to taste.

Cooking

Peel sweet peppers, cut into strips and bake, pouring water from time to time.
Scald the tomato with boiling water, cool with cold water, peel and cut into circles.
Cut the onion into thin rings, finely chop the parsley and celery.
Mix prepared vegetables, salt, pepper and season with oil.

SEA BASS WITH TOMATOES

Ingredients:

- sea bass 800 g,
- tomatoes 500 g,
- wheat flour 50 g,
- vegetable oil 100 g,
- parsley greens 50 g,
- sheep's cheese 50 g,
- breadcrumbs 20 g,
- garlic, ground black pepper, salt to taste.

Cooking

Clean the fish, rinse, salt, breaded in flour and fry in half the oil norm. Remove the seeds from the tomatoes, cut them into slices, sauté into pieces of butter, salt, pepper, sprinkle with grated garlic and some greens.
Place the prepared fish in a form greased with the remaining oil, put the browned tomatoes on top, sprinkle with grated cheese, breadcrumbs and bake at 200 ° C for 40 minutes.
Sprinkle with herbs when serving.

FISH WITH POTATOES

Ingredients:

- fresh fish 1 kg,
- potatoes 500 g,
- tomatoes 200 g,
- white wine 300 g,
- water 200 g,
- olive oil 150 g,
- garlic, ground black pepper, salt to taste.

Cooking

Clean the fish from scales, remove the insides, rinse, cut into portions. Peel potatoes, wash, cut into circles, place in a greased fireproof dish, salt and pepper.
Lay prepared fish on top and peeled tomatoes cut into four parts.
Sprinkle with finely chopped garlic, pour in oil, water, wine and bake at 175°C for 40 minutes.

SHEPHERD'S LUNCH

Ingredients:

- lamb pulp 500 g,
- potatoes 500 g,
- onion 100 g,
- tomatoes 150 g,
- sweet pepper 100 g,
- garlic 50 g,
- parsley greens 30 g,
- water 50 g,
- vegetable oil 30 g,
- wheat flour 50 g,
- sour milk 500 g,
- hot chilli pepper,
- black peppercorns,
- cumin, salt to taste.

Cooking

Cut the lamb into large pieces, onion into cubes, potatoes into cubes or circles, chop the garlic. Remove the core from the sweet pepper and cut it into strips, peel the tomatoes and cut into cubes.
Place prepared meat and vegetables in layers in an oiled clay pot, season with spices, pour over hot water, cover with a lid and simmer, adding water if necessary.
15-20 minutes before readiness, add sour milk mixed with flour.
Sprinkle with herbs when serving.

BEEF CHEVAPCHI

Ingredients:

- beef pulp 500 g,
- ground black pepper,
- rosemary,

- vegetable oil (olive, corn),
- salt to taste.

Cooking

Cut the meat into small pieces, pass through a meat grinder, add salt, pepper, rosemary. mince carefully
mix for 15-20 minutes, then put it in a cold place for several hours, then form it into sausages 5-7 cm long and 2 cm thick.
Lubricate the frying grate with oil and fry the sausages on it for 5-7 minutes.

Serve hot with finely chopped onions, tomatoes.

MEAT Dumplings WITH POTATOES

Ingredients:

- potatoes 400 g,
- beef pulp 300 g,
- egg 1 pc.,
- walnut kernels 40 g,
- raisins 60 g,
- olive oil 200 g,
- ground black pepper, salt to taste.

Cooking

Boil potatoes in their skins, peel and rub through a sieve. Pass the beef through a meat grinder and combine with chopped nuts, eggs, raisins and potatoes.
Salt the minced meat, pepper, mix and put in a cold place for two hours. Then form into balls and fry in oil.

Serve boiled as a side dish cauliflower, stewed carrots or beets.

LAMB MEATBALLS

Ingredients:

- lamb pulp 400 g,
- wheat bread 100 g,
- water 100 g,
- eggs 2 pcs.,
- mutton fat or vegetable oil 100 g,
- garlic,
- cumin,
- salt to taste.

Cooking

Soak bread in warm water. Cut the meat into pieces and pass through a meat grinder. Mix minced meat with bread, chopped garlic, eggs, salt, cumin and put in the cold for 2 hours.
Form balls from the resulting mass and fry in oil or fat.

Garnish with green salad leaves and vegetables.

MEATBALLS WITH ONIONS

Ingredients:

- onion 300 g,
- beef pulp 300 g,
- olive oil 100 g,
- wheat bread 300 g,
- water 100 g,
- eggs 3 pcs.,
- tomatoes 600 g,
- meat broth 600 g,
- wheat flour 60 g,
- parsley greens,
- ground black and red pepper,
- salt to taste.

Cooking

Finely chop half of the indicated rate of onion, fry in half the rate of oil and combine with beef passed through a meat grinder. Add soaked and squeezed bread, finely chopped greens, eggs, salt, black pepper. Mix everything and put in a cold place for 1 hour.
Cut the remaining onion into rings, fry in oil, sprinkle with red pepper and place in earthenware.
Form balls from minced meat, bread them in flour and put them on browned onions interspersed with chopped tomatoes.
Pour in the broth and bake at 175°C until done.
When serving, decorate with greens.

You can serve mashed potatoes or boiled rice as a side dish.

BUREK WITH MEAT

Ingredients:

- beef pulp 500 g,
- onion 50 g,
- vegetable oil 50 g,
- puff pastry 500 g,
- ground black pepper,
- salt to taste.

For egg and milk mixture:
- vegetable oil 100 g,
- eggs 3 pcs.,
- kefir 200 g,
- mineral water 150 g.

Cooking

Cut the onion into small cubes and sauté in butter until softened, cool, combine with minced meat, salt, pepper and mix.

At the bottom oiled round shape for baking lay 2-3 layers of dough. Sprinkle the dough with oil, lay a layer of meat filling on it. Lay out the remaining dough and filling in layers, cover with dough on top, grease with butter, cut into portions and pour over the mixture made from kefir, eggs, mineral water and oils.
Bake the burek at 200°C for 40 minutes.
Serve hot.

CHICKEN WITH NUT SAUCE

Ingredients:

- chicken 800 g,
- vegetable oil 50 g,
- ground black pepper,
- salt to taste.

For the nut sauce:
- walnut kernels 500 g,
- oil
creamy 50 g,
- wheat flour 20 g,
- chicken broth 300 g,

- garlic,
- ground black pepper,
- salt to taste.

Cooking

Cut the chicken carcass, rinse, salt and pepper. Put the prepared chicken in a greased dish, drizzle vegetable oil and bake at 175 ° C, pouring it from time to time with the resulting juice or water.

Sauce preparation. Dry the flour, dilute with hot broth, mix thoroughly, add chopped nuts, butter, garlic, salt and pepper.

Cut the fried chicken into pieces, pour over the sauce and simmer for 10 minutes.

Serve with boiled potatoes or rice.

RISOTTO WITH MUSHROOMS

Ingredients:

- rice 300 g,
- onion 100 g,
- vegetable oil 100 g,
- white wine 100 g,
- fresh champignons 200 g,
- broth 1 l,
- cheese 150 g,
- parsley greens,
- ground black pepper,
- salt to taste.

Cooking

Cut the onion into cubes and sauté into pieces of oil with the addition of wine. Mushrooms clean, wash, cut into thin slices and fry in oil.
Rice stew in the broth until half cooked, combine with onions and mushrooms, season with salt, pepper and simmer until tender. At the end of cooking, add grated cheese, herbs.

Separately, you can serve tomatoes, cucumbers.

JUVECH

Ingredients:

- zucchini 200 g,
- vegetable oil 140 g,
- onion 100 g,
- sweet pepper 100 g,
- tomatoes 300 g,
- eggplant 100 g,
- rice 50 g,
- water 50 g,
- parsley greens,
- ground red and black pepper,
- salt to taste.

Cooking

Peel the eggplant, cut into cubes and leave for 1 hour. Cut the onion into cubes, sauté in oil, add eggplant, sliced sweet pepper, diced tomatoes and zucchini, salt, ground pepper and simmer, adding water from time to time.
Boil rice separately and sprinkle with herbs.
Lay the prepared vegetables and rice in layers, pour over with oil and bake at 175 ° C until tender.

CRAB BRODETTO

Ingredients:

- fresh or canned crabs 300 g,
- potato
500 g
- vegetable oil 150 g,
- wine vinegar 100 g,
- parsley greens,

- ground black pepper,
- salt to taste.

Cooking

Boil fresh crabs, peel and cut into small pieces
pieces. Cut potatoes into slices
in a fireproof dish, salt and pepper.
Lay on top
a layer of crabs, sprinkle with oil, sprinkle with herbs,
pour wine vinegar and simmer for 30 minutes.

Ingredients:

- wheat flour 1 kg,
- milk 40 g,
- pressed yeast 50 g,
- vegetable oil 200 g,
- cheese 300 g,
- eggs 6 pcs.,
- salt to taste.

Cooking

Grind yeast, dilute with warm milk, add 20 g of flour and put in a warm place. Combine the prepared dough with half the norm of butter, salt, water, flour, knead the dough and leave for proofing.
Place the prepared dough on a greased sheet so that the edges are much thicker than the middle and rise above the edge of the sheet, and bake at 170 ° C until a golden crust is formed.
Then remove the crust, grease the dough with oil.

Mix egg yolks with grated cheese, add beaten egg whites, place on dough and bake at 200°C.
After cooling, cut the pita into portions and serve.

Serbs, Turks, Bosnians have contributed to the tradition of preparing Turkish burek.

The taste and filling of this thinly rolled dough pie are varied.

Like the method of preparation, they vary in different villages, even families.

Turkish burek is cooked small - for one family.

Or weighty - for sale.

In contact with

The dough for the pie is bought or made by yourself. This is a puff yufka, as well as a thin stretched filo. Filo can be made with or without eggs.

For those who are making dough for the first time, the method may seem complicated. But homemade dough is tastier than store bought.

Having adapted, the hostesses will cope with the eastern "mystery". There are a lot of delicious and affordable dishes in Turkish cuisine, for example:,.

For the test

For the Yufka test:

flour - 2 tbsp.;
water - 100 ml;
eggs - 2 pcs;
butter - 100g;
Salt - a pinch.

For classic test filo:

For filo pastry without eggs:

boiled water - 300 ml;
refined vegetable oil - 6 tbsp. l.;
wheat flour - 500 gr;
soda - 0.5 tsp;
salt - 1 tsp

For the stuffing with minced meat and pumpkin:

pumpkin - 200 gr;
minced beef - 500 gr;
onion - 1 pc.;
pepper mixture - to taste;
vegetable oil - 2 tbsp.

For the chicken and cheese filling:

The composition of the filling with cottage cheese:

cottage cheese - 400 gr;
parsley or dill - a bunch;
yolks - 3 pcs;
garlic - 3 teeth;
salt - to taste.

Stuffing with boiled eggs:

spinach - 1 bunch;
chicken eggs - 5 pcs;
salt - to taste.

For the potato filling:

potatoes - 0.5 kg;
onion - 2 pcs;
salt - to taste;
spices - to taste.

Additional

Additional Ingredients (for brushing and decorating the cake):

vegetable oil for frying;
egg (only protein is possible);
yogurt with egg;
a pinch of cumin;
poppy optional;
a pinch of sesame.

Turkish dish recipe with photo

Cooking technique:

Time for preparing: 25 min.

Preparation time: 15 minutes.

Level: light.

Watch how to cook berek in Turkish on the video:

From lavash

How to cook Turkish burek from pita bread, you will learn further.

Step-by-step instruction:

Time for preparing: 20 minutes.

Preparation time: 15 minutes.

How to cook Turkish burek from pita bread, you will learn from the video:

How to prepare dough?

Yucca puff pastry making:

Leave the butter at room temperature to soften.
Sift the flour, collect it in a slide. Drive eggs into the recess, pour water, sprinkle with salt. Put 0.5 tbsp there. butter or spread. In Uzbekistan, a similar dough is made with vegetable oil.
Knead the dough. Form a ball, dust it with flour, set aside for 15 minutes.
Roll out a ball 2 cm thick. Lubricate the layer with 3 tbsp. oils. Fold the layer with an envelope or roll, again crush into a ball. Knead the dough. Divide it into balls the size of tennis balls.
Roll out each ball thinly. As soon as the layers dry a little, you can fill them.

Time for preparing: 1 hour.

Difficulty level: average.

Proper preparation of puff pastry, see the video:

Classic Phyllo Dough Technique:

Separate the yolks from the whites. Put the yolks in warm boiled water. Proteins will come in handy for other dishes, such as meringue or biscuit.
Pour salt here, pour table vinegar. Mix everything thoroughly.
Sift the flour. Collect it in a slide, but not all at once. Leave no bedding. You never know exactly how much flour a liquid will take. It depends on the dryness of the flour and the size of the eggs. Make a hole at the top of the hill. Gradually pour in the resulting liquid, alternating it with vegetable oil. Sprinkle with flour, stir lightly and add again.
Knead the dough, adding flour if it is runny.
The dough must be beaten off. Raise the wad above the work surface and throw it down. And so 40-50 times.
Interestingly, in Japan they often do not beat the dough, but knead it with their feet. The dough is placed in a bag, covered with a towel and stomped.
Wrap the dough with foil. Place it in a warm place - on a radiator or near an open preheated oven. After an hour, start rolling.
Roll out the whole dough with a sausage, cut into 12 pieces. Roll out on a clean kitchen towel sprinkled with flour. Waffle is not good. Roll each piece until transparent, until you can see the fabric through it.
Now the dough should be stretched in all directions. It is convenient to throw it on bent hands. We move our hands under the dough, as if juggling it. Turn the dough over and stretch again. Trim the edges with a knife.
Separate each sheet of phyllo from the next by lining with parchment paper.
Roll a stack of sheets into a tube, wrap with a damp towel.
This dough can be frozen and stored in the freezer for up to 3 months.
Attention! The dough needs to be defrosted for a long time, work with it carefully. It becomes brittle.

Filo cooking time: 40 min.

Preparation time: 1 hour 20 min.

Difficulty level: average.

This video will help you make filo dough at home.

Filo dough without eggs is prepared as follows:

Pour oil into warm water.
Sift flour, make a slide.
Dissolve baking soda in water and butter and stir into flour. If you are used to not pouring liquid into flour, but, on the contrary, mixing flour into liquid, do so. It does not affect the result.
Next, beat the dough. Divide into 6-12 balls. Cover bowl with balls cling film, send to the refrigerator for 1 hour.10 min.
Roll out the dough as directed in the recipe for classic phyllo dough.

Filo cooking time: 40-60 min.

Preparation time: 1 hour 30 minutes

Filling technique

With minced meat and pumpkin

Difficulty level: simple.

Time for preparing: 30 minutes.

With chicken and cheese

Time for preparing: 20 minutes.

Preparation time: depends on the chicken - home cooked takes longer.

Difficulty level: simple.

With cottage cheese

Time for preparing: 15 minutes.

Difficulty level: very simple.

With chicken eggs

Eggs wash, boil, peel, chop.
Rinse spinach, chop, mix with eggs, salt.

Time for preparing: 10 min.

Difficulty level: very simple.

With potato

Time for preparing: 30 minutes.

Difficulty level: simple.

Serve burek warm, cut into portions.

Turkish burek is delicious to eat with yoghurt lassi. For this drink, slightly dilute low-fat yogurt with water, add a pinch sea salt, a couple of basil and mint leaves and a slice of lime without skin. We beat everything with a blender.

Tips and tricks for housewives to help make the dish tastier and more varied:

you can add dill or parsley to any minced meat;
in meat or minced chicken add crushed kernels walnut, fried in vegetable oil and mixed with herbs;
put a few pieces of butter on the finished hot cake;
brush each sheet of dough with salted and peppered yogurt with egg before putting the filling;
form cigar-shaped rolls from the dough with the filling and fry them in hot vegetable oil in a frying pan.

Change the filling, use different types dough, add your favorite herbs and spices, make pies of various shapes. You will get your own excellent versions of this delicious pie.

Take on board a few more recipes from Turkish cuisine:,. You can also cook oriental sweets:,. Try and you will succeed!

Enjoy your meal!

In contact with

Svetlana Averina prepared a master class on cooking the “Burek with Meat” dish for us.

Recipe for burek with meat

Ingredients:

Ready puff without yeast dough– 1 pack (500 gr)
Ground beef - 500 gr (I have mixed + fillet chicken breast)
Onion - 1 pc.
Salt, pepper, spices to taste

For a mixture:

Kefir - 200 gr.
Eggs - 1 pc.
Mineral water - 150 gr.
Vegetable oil - 100 gr.
A pinch of salt

Cooking:

Ready-made puff pastry must be thawed at room temperature.

Cut the onion into cubes and fry in vegetable oil until golden brown, let cool.

Add fried onions, salt and spices to minced meat. I used delicious salt with garlic and dried herbs.

While the dough is defrosting, and the minced meat absorbs the flavors of the seasoning, prepare the mixture.

To do this, beat the egg with salt, add kefir, oil and mineral water.

Our dough has become soft, now you can start rolling it out. Roll out thinly in one direction. We divide in half.

We put the first layer on a greased form, sprinkle it a little with our mixture.

We lay the minced meat on the dough, then the second layer and again the minced meat. And so on until the end. The dough should be on top.

Fill the finished layers with the mixture. We send it to the oven preheated to 200 * C for 40 minutes.

If the top burns, cover with parchment.

Our "Burek with meat" is ready! We sit down at the table and eat while it is hot!

Enjoy your meal!

For viewing, we offer a video recipe for making a meat pie from jellied dough

To date, in Turkey It is considered a real tradition to cook tender and tasty national dish called burek (burek).

General principles for preparing an oriental dish called Burek (burek)

General principles The preparation of this dish is as follows:

For greater juiciness of the dish, the dough must be rolled out very thinly.

Also, the dough must be boiled to give it some hardness.

In addition to minced meat or coarsely chopped meat between the layers of burek (burek), you can put cheese (cheese made from cottage cheese, not a hard variety) or vegetables.

In general, traditionally, you need to add greens to the filling to the burek (burek), and sprinkle the dough on top with sesame seeds, which will add a special piquancy to the dish.

In general, the most delicious burek (burek) is a freshly prepared product that has not yet dried out.

Recipe 1. Turkish Burek (burek)

Ingredients:

Ingredients for Filo Dough without Eggs:

Water (warm) - 600 ml.

Flour (highest grade) - 1 kg.

Salt (without top) - 1 tbsp. a spoon.

Oil (olive) - 360 ml.

Soda - 1 teaspoon.

Fresh lamb filling

Adjika (dry).

Onion (garden or bulb).

Eggs (chicken) - 1 pc.

Minced meat (from lamb) 1 kg 200 gr.

Salt - 2 pinches.

Cooking method:

Fresh dough called "Filo" is prepared as follows:

Salt must be dissolved in slightly heated water. Next, pour the sifted flour into this water, pour in the oil and add a little soda.

Then you need to knead the dough, bringing it to a homogeneous mass, and form into a ball. The dough in the form of a ball must be beaten on the table at least 50-60 times.

As a result of these actions, in the future it will be possible to feel to the touch, a certain softness and tenderness acquired by the test.

Then the dough is divided into 12 parts and small balls are rolled out of it. Then the dough balls are laid out in a clean cup, covered with a film and sent to the refrigerator for 1 hour 10 minutes.

After the dough has stood in the refrigerator, each ball is rolled out with a rolling pin (hands, table and rolling pin should be generously sprinkled with flour).

The dough is stretched on the table and tossed on clenched fists. The layer of dough should become thin, almost transparent.

And yet, to evenly distribute the dough on the table, it must be sprinkled with flour. The spread dough on the table will hang around the edges, which will enable the cook to stretch it out more before wrapping it in parchment paper.

If the cook or cook is not going to immediately use the dough for cooking, then it must be rolled up, together with parchment and sent to the refrigerator.

Now we turn to the direct preparation of burek (burek):

The dough for making burek (burek), in this case, we take fresh, not chilled.

In the meat twisted in a meat grinder, you need to add adjika and chopped onion, and knead it until a homogeneous consistency.

Next, already on the prepared sheet of Filo dough, you need to lay out the meat, and form it into a long sausage stuffed with minced meat, twisting it with a spiral in the form of a snail. Further, the next sausage stuffed with minced meat joins the first snail, and so on.

Then the egg is broken into a clean cup and with the help of a special brush the surface of the burek (burek) is smeared and sprinkled with sesame seeds.

Burek (burek) is baked in the oven at a temperature of 200 - 220 degrees for an hour.

After the burek (burek) is taken out of the oven, it must be sprinkled with water and covered with a towel.

Recipe 2. Albanian burek (burek)

Ingredients:

Beef meat - 0.5 kg.

Onion - 2 pcs.

Oil (vegetable) - 50 ml.

Dough (puff) - 0.5 kg.

Ground pepper, salt, spices - for an amateur.

Mixture for lubrication of Burek (Burek):

Oil - 1 tbsp.

Eggs - 3 pcs.

Kefir or sour milk - 200 gr.

Water of mineral origin - 150 ml.

Cooking method:

The onion is cut into small cubes. Then, in a heated oil in a frying pan, the onion is sautéed until a golden color appears. Let the onion cool.

Mix fried onions, meat, spices and salt and pepper and pass through a meat grinder. Grease the bottom of a round mold (for baking) with oil and place three layers of dough on it.

Sprinkle the top layer of dough with oil and lay a layer of meat on it. Also lay out the remaining layers of dough and minced meat further. The whole burek (burek) is covered with the last layer of dough, smeared with oil. The product prepared in this way is cut into portions in advance and poured with a mixture to lubricate the burek (burek).

It is necessary to bake burek (burek) in the oven at a temperature of 200 degrees for 40-50 minutes.

Recipe 3. Meat burek (with cheese)

Ingredients:

Beef pulp - 0.3 kg.

Puff pastry (not yeast) - 0.4 kg.

Cheese (hard varieties) - 80 gr.

Bulb - 1 pc.

Carrot - 1 pc.

Egg - 1 pc.

Water (mineral) - 50 ml.

Kefir - 0.5 tbsp.

Vegetable oil.

Salt, pepper - for an amateur.

Cooking method:

Chop onions and carrots into cubes and fry in hot vegetable oil.

Add meat cut into small pieces to the fried vegetables and pass it all through a meat grinder.

Add salt, pepper and spices to the finished consistency to your own taste. Mix the minced meat thoroughly.

Cut out circles from the pastry sheet with a glass. And place them on an oiled baking sheet. Put a little stuffing on top of the circles of dough. Then lay the remaining mugs and minced meat on top of each other. Let's close the future dish with a layer of dough - burek (burek). And send it for baking in the oven for 40 minutes.

Next, you need to mix kefir, mineral water, an egg and salt all the ingredients. Coat the top layer generously with the resulting mixture. puff pastry, sprinkle it with grated cheese and send it to bake in the oven for a while, until fully cooked.

Recipe 4. Burek (burek) meat with herbs and garlic

Ingredients:

Minced beef - 300 gr.

Minced chicken breast - 200 gr.

Bulb.

Puff pastry(not yeast).

Salt, pepper, spices.

Mixture for coating the top layer of burek (burek):

Kefir 200 gr.

Eggs (chicken) - 1 pc.

Mineral water - 150 gr.

Vegetable oil - 0.5 cups.

Salt - a teaspoon (without top).

Cooking method:

Frozen non-yeast dough needs to be thawed. Onions must be cut into small cubes and then sautéed in hot oil until golden brown.

In minced meat made from beef meat and chicken breast, add ready-made onions, spices, salt, herbs (dry) and garlic.

To get a delicious mixture, you need:

Beat the egg with the addition of salt, kefir, oil and mineral water.

The defrosted dough must be rolled out thinly, and the resulting layer should be divided in half. Next, the baking sheet needs to be greased with oil and put on it the first layer of dough, which is covered with minced meat on top. Then lay the next layer of dough, and minced meat on it, and so on. The last layer of Burek (burek) should be a layer of dough.

Prepared in this way, the layers of burek (burek) must be poured with a mixture made in advance and sprinkled with sesame seeds on top. Then send to the oven preheated to 200 degrees for 50 minutes.

After the allotted time - the burek is ready.

Recipe 5. Vegetable burek (burek)

Ingredients:

Zucchini 0.75 kg.

Cheese - 1 tbsp.

Egg - 4 pcs.

Flour and breadcrumbs mix.

Cooking method:

Zucchini should be cut into circles, and then fried in oil.

Grate or chop a glass of cheese, beat three eggs into it and finely chop the greens (parsley). Mix all components.

Put the resulting mixture on mugs of fried vegetables and cover them with other zucchini. Roll the resulting rounds of bureks in breadcrumbs with flour and coat with an egg. You need to fry such delicious rounds called byureki in hot fat.

Recipe 6. Turkish burek (burek) - cottage cheese

Ingredients:

Yufta (thin layer of dough) - 6 sheets.

Cottage cheese - 0.25 kg.

Feta - 0.25 kg.

Salt, pepper, spices.

Filling weight:

Eggs - 3 pcs.

Milk - 200 ml.

Oil (vegetable) - a quarter cup.

Butter (melted) - 3 tbsp. spoons.

Baking powder - 2 teaspoons.

Salt, pepper - for an amateur.

Cooking method:

Cottage cheese should be mixed with chopped parsley and feta, and a little salt and pepper should be added to these components.

For pouring - you need to beat the eggs with milk, add vegetable oil and melted butter, as well as baking powder.

Next, in a special mold, you need to put parchment paper soaked in oil on the bottom, and put a sheet of yufka on it. Moreover, the dough in some places needs to be slightly raised to the top, so that some folds are obtained in this way.

Pour a ladle of prepared filling onto the yufka. And again lay a sheet of yufka on top and pour milk and egg filling. Then lay it again, already the third sheet of yufka, but do it without folds and filling. Instead, it is necessary to distribute cottage cheese with feta and herbs evenly over the dough layer and cover with yufka like the previous layers.

Then again you need to pour a layer of dough with a mixture based on milk and eggs, and then 5 sheets of yufka, cover with filling. Having formed folds on the dough and laid the sixth and last layer of yufka, it must be poured over with the remaining mixture on top of our semi-finished product.

On top of the last layer of dough and filling, the product is sprinkled with sesame seeds and sent to the oven preheated to 200 degrees until the Burek (burek) is completely cooked and a golden crust appears.

Recipe 7. Cheese burek (burek) with herbs

Ingredients:

Cheese (soft varieties) or fetax - 200 gr.

Cheese (hard) - 150 gr.

Onion (green, lamb).

Dill.

Puff pastry (not yeast).

Chicken yolk.

Cooking method:

You need to grate the cheese, add fetax, chopped herbs, garlic and spices - grind everything together, but without salt.

The dough must be divided into four layers, and one part should be cut off from one and set aside for further use.

Each layer needs to be rolled out thinly and lay out the filling. All layers separately must be rolled up in the form of rolls, and laid on the bottom of the mold with a snail or spiral, and then sent to the oven, heated to 200 degrees for baking.

In order for the burek to turn out tasty and appetizing, it is better to use olive oil in its preparation.

In order for the burek to get a golden crust during baking, it is necessary to use dairy products with a high fat content in the mixture for pouring.

For greater juiciness of the burek, it is recommended to put a piece of butter in the meat filling.

In general, having prepared burek (burek) at home, you will feed your family tasty, satisfying and appetizing!

Chapter:
Classic dishes of national cuisines
3rd page

ALBANIAN DISHES

About Albanian cuisine

Historical and geographical features, the convenience of the coastline, the favorable climate, multiple interactions with neighboring peoples have had a significant impact on the richness and diversity of Albanian cuisine. So, the Albanians highly respect fish and seafood dishes, many of which owe their appearance to ancient Greece, Ancient Rome.

Unfortunately, after the 2nd World War, the people of Albania were not lucky with the totalitarian communist regime established there, which had common features with the communist regime in North Korea, which led to the economic backwardness of the country and the impoverishment of the population. But when the consequences of these difficulties are finally overcome, Albania united with Kosovo will become one of the best resorts in the world.

ALBANIAN SALAD

Ingredients :
- potatoes 200 g,
- sweet pepper 250 g,
- tomatoes 500 g,
- onion 50 g,
- parsley, dill, 50 g each,
- raisins 50 g,
- sour cream 300 g,
- olive oil 50 g,

Cooking

BAKED PEPPER SALAD

Ingredients :
- sweet pepper 800 g,
- tomato 100 g,
- onion 100 g,
- olive oil 150 g,
- parsley, celery,
- ground black pepper, salt to taste.

Cooking

SEA BASS WITH TOMATOES

Ingredients :
- sea bass 800 g,
- tomatoes 500 g,
- wheat flour 50 g,
- vegetable oil 100 g,
- parsley greens 50 g,
- sheep's cheese 50 g,
- breadcrumbs 20 g,
- garlic, ground black pepper, salt to taste.

Cooking

FISH WITH POTATOES

Ingredients :
- fresh fish 1 kg,
- potatoes 500 g,
- tomatoes 200 g,
- white wine 300 g,
- water 200 g,
- olive oil 150 g,
- garlic, ground black pepper, salt to taste.

Cooking

SHEPHERD'S LUNCH

Ingredients :
- lamb pulp 500 g,
- potatoes 500 g,
- onion 100 g,
- tomatoes 150 g,
- sweet pepper 100 g,
- garlic 50 g,
- parsley greens 30 g,
- water 50 g,
- vegetable oil 30 g,
- wheat flour 50 g,
- sour milk 500 g,
- hot chilli pepper,
- black peppercorns,
- cumin, salt to taste.

Cooking

Cut the lamb into large pieces, onion into cubes, potatoes into cubes or circles, chop the garlic. Remove the core from the sweet pepper and cut it into strips, peel the tomatoes and cut into cubes.
Lay the prepared meat and vegetables in layers in a clay pot greased with oil, season with spices, pour hot water, cover and simmer, adding water if necessary.
15-20 minutes before readiness, add sour milk mixed with flour.
Sprinkle with herbs when serving.

BEEF CHEVAPCHI

Ingredients :
- beef pulp 500 g,
- ground black pepper,
- rosemary,
- vegetable oil (olive, corn),
- salt to taste.

Cooking

Cut the meat into small pieces, pass through a meat grinder, add salt, pepper, rosemary. Stir the minced meat thoroughly for 15-20 minutes, then put it in a cold place for several hours, and then shape it into sausages 5-7 cm long and 2 cm thick.
Lubricate the frying grate with oil and fry the sausages on it for 5-7 minutes.
Serve hot with finely chopped onions and tomatoes.

MEAT Dumplings WITH POTATOES

Ingredients :
- potatoes 400 g,
- beef pulp 300 g,
- egg 1 pc.,
- walnut kernels 40 g,
- raisins 60 g,
- olive oil 200 g,
- ground black pepper, salt to taste.

Cooking

LAMB MEATBALLS

Ingredients :
- lamb pulp 400 g,
- wheat bread 100 g,
- water 100 g,
- eggs 2 pcs.,
- mutton fat or vegetable oil 100 g,
- garlic,
- cumin,
- salt to taste.

Cooking

MEATBALLS WITH ONIONS

Ingredients :
- onion 300 g,
- beef pulp 300 g,
- olive oil 100 g,
- wheat bread 300 g,
- water 100 g,
- eggs 3 pcs.,
- tomatoes 600 g,
- meat broth 600 g,
- wheat flour 60 g,
- parsley greens,
- ground black and red pepper,
- salt to taste.

Cooking

BUREK WITH MEAT

Ingredients :
- beef pulp 500 g,
- onion 50 g,
- vegetable oil 50 g,
- puff pastry 500 g,
- ground black pepper,
- salt to taste.
For egg and milk mixture:
- vegetable oil 100 g,
- eggs 3 pcs.,
- kefir 200 g,
- mineral water 150 g.

Cooking

Cut the onion into small cubes and sauté in butter until softened, cool, combine with minced meat, salt, pepper and mix.
Place 2-3 layers of dough on the bottom of a greased round baking dish. Sprinkle the dough with oil, lay a layer of meat filling on it. Lay out the remaining dough and filling in layers, cover with dough on top, grease with butter, cut into portions and pour with a mixture made from kefir, eggs, mineral water and butter.
Bake the burek at 200°C for 40 minutes.
Serve hot.

CHICKEN WITH NUT SAUCE

Ingredients :
- chicken 800 g,
- vegetable oil 50 g,
- ground black pepper,
- salt to taste.
For the nut sauce:
- walnut kernels 500 g,
- butter 50 g,
- wheat flour 20 g,
- chicken broth 300 g,
- garlic,
- ground black pepper,
- salt to taste.

Cooking

Cut the chicken carcass, rinse, salt and pepper. Put the prepared chicken in a greased dish, sprinkle with vegetable oil and bake at 175 ° C, pouring it from time to time with the resulting juice or water.
Sauce preparation. Dry the flour, dilute with hot broth, mix thoroughly, add chopped nuts, butter, garlic, salt and pepper.
Cut the fried chicken into pieces, pour over the sauce and simmer for 10 minutes.
Serve with boiled potatoes or rice.

RISOTTO WITH MUSHROOMS

Ingredients :
- rice 300 g,
- onion 100 g,
- vegetable oil 100 g,
- white wine 100 g,
- fresh champignons 200 g,
- broth 1 l,
- cheese 150 g,
- parsley greens,
- ground black pepper,
- salt to taste.

CRAB BRODETTO

Ingredients :
- fresh or canned crabs 300 g,
- potatoes 500 g,
- vegetable oil 150 g,
- wine vinegar 100 g,
- parsley greens,
- ground black pepper,
- salt to taste.

Cooking

Boil fresh crabs, peel and cut into small pieces. Cut the potatoes into slices, put in a fireproof dish, salt and pepper.
Lay a layer of crabs on top, drizzle with oil, sprinkle with herbs, pour with wine vinegar and simmer for 30 minutes.

PITA

Ingredients :
- wheat flour 1 kg,
- milk 40 g,
- pressed yeast 50 g,
- vegetable oil 200 g,
- cheese 300 g,
- eggs 6 pcs.,
- salt to taste.

Cooking

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Burek Albanian dish recipe. Börek with potatoes and onions

For the test

Additional

Turkish dish recipe with photo

From lavash

How to prepare dough?

Filling technique

With minced meat and pumpkin

With chicken and cheese

With cottage cheese

With chicken eggs

With potato

Recipe for burek with meat

General principles for preparing an oriental dish called Burek (burek)

Recipe 1. Turkish Burek (burek)

Recipe 2. Albanian burek (burek)

Recipe 3. Meat burek (with cheese)

Recipe 4. Burek (burek) meat with herbs and garlic

Recipe 5. Vegetable burek (burek)

Recipe 6. Turkish burek (burek) - cottage cheese

Recipe 7. Cheese burek (burek) with herbs

Chapter: Classic dishes of national cuisines 3rd page

ALBANIAN DISHES

Chapter:
Classic dishes of national cuisines
3rd page