Turkish Burek, the famed pastry dish, has captivated hearts and palates across North Africa and the Middle East. Highly popular for its versatility and rich flavor, this recipe offers an authentic taste of Turkish cuisine. Whether served for breakfast, dinner, or even suhoor, the comforting layers of dough and aromatic spices create an unforgettable dining experience.
What makes burek truly special is its wide acceptance and adaptations throughout various cultures. From lamb to cheese, the fillings are as diverse as the regions they come from. In this version, we’ll explore a traditional meat filled Turkish burek, brought to you with an Egyptian touch, resonating with home-cooked health and simplicity.
Ingredients
- 500g ground beef
- 1 onion, finely chopped
- 1 tablespoon vegetable oil
- 1 teaspoon curry powder
- 1 teaspoon mixed kebab spices
- 1/2 teaspoon ground cardamom
- Salt to taste
- 1/2 cup water
- 500g baklava (filo) dough
- 2 eggs
- 1 cup liquid milk (or water with powdered milk)
- 100g butter, melted
- 1/4 teaspoon black pepper
- Feta cheese (optional)
- Mozzarella cheese (optional)
- Parsley or mint (optional)
- Vegetable oil for greasing
Preparation
- Heat vegetable oil in a frying pan over medium heat.
- Add finely chopped onion and sauté until soft and translucent.
- Add ground beef and cook until it changes color.
- Incorporate curry powder, mixed kebab spices, ground cardamom, and salt. Stir well.
- Add 1/2 cup of water and cook on medium heat until the water evaporates. Set aside and let the filling cool.
- Preheat your oven to 200°C (392°F).
- Prepare the egg-milk mixture by whisking 2 eggs, 1 cup of liquid milk, and melted butter. Add black pepper and salt to taste.
- Grease a baking mold with vegetable oil or butter.
- Assemble the first layer by laying eight sheets of baklava dough, brushing each layer with the egg-milk mixture.
- Spread the meat filling evenly over the dough layers.
- Add feta and mozzarella cheese on top of the meat filling, incorporating parsley or mint as desired.
- Layer another eight sheets of baklava dough over the filling, brushing each with the egg-milk mixture.
- Pour any remaining egg-milk mixture over the top layer.
- Make shallow cuts in the layered dough.
- Optional: Sprinkle black seeds or sesame seeds on top.
- Bake in preheated oven: first rank the bottom grill until edges start to turn red, then switch to the top grill to achieve a golden color.
- Allow cooling slightly before serving.
Did you know?
Burek, also known as borek, is a culinary gem of the Ottoman Empire, cherished in various forms across the Balkans, the Middle East, and North Africa. Each region has its unique twist, such as Algerian or Egyptian touches. Often stuffed with lamb, vegetables, or just cheese, burek’s beauty lies in its adaptability.
Traditionally prepared with phyllo dough, burek is known for its crispy, layered texture, though every household may have its special version. In Turkey, it’s often enjoyed with black tea, making it a staple not just for families but also for social gatherings. Besides its delicious taste, burek is relatively healthy when made with quality ingredients and enjoyed in moderation.
It’s fascinating how a simple combination of dough and fillings can bring forward such rich cultural stories and nutritional benefits. Whether you make it for a simple family dinner or a festive occasion, burek is bound to impress with its delightful flavors and culinary heritage.
