How to cook burek (recipe). Turkish burek with cheese, meat, chicken

Today we will learn how to prepare Turkish bureoks. The recipe with meat or minced meat is found in this article. We will also give detailed instructions for preparing other types of bureks. After all, variations of this Turkish baking can not be counted. It does not even always look like a pie from a snake-rolled sausage pasta with stuffing. There is also a cigar-burek. Often this Turkish dish is compared with Italian lasagna. The most difficult thing in making a burek (it's more correct to call a pie breg) is a dough. It is called "yufka". For some types of beads, the "filo" dough is used. Since all of them are very laborious, Turkish housewives do not bother much and buy a basis for pies in stores. But sometimes they make dough for themselves, too. We will tell you how to make yufku. And for the lazy we'll open the secret: the dough can be replaced with a thin Armenian lavash. But it is suitable only for some types of borek. For other varieties, you can use a ready-made puff pastry.

Yufka

Let's start, of course, with the base, the test, which forms the burek. Traditional Turkish recipe offers to prepare yufku from two glasses of flour, one hundred milliliters of water, two eggs, salt and a little oil (you can spread), which must be pre-melt. You need to be patient. We sift the flour into a deep bowl, make a depression on the top of the slide. We drive in eggs, pour in water, salt. Add half a spoonful of butter. Thoroughly knead the dough, sprinkle with flour and let stand with a quarter of an hour. Then roll out into a layer two centimeters thick. Lubricate 3 tablespoons of oil. We cut the layer into three parts, stack them on top of each other and roll them out again. Once again, lubricate 3 tablespoons of oil. Again, cut into three parts, which we stack one on another. Mesim for a few minutes and form a kolobok the size of a tennis ball. Roll each very thinly, to make a circle of sixty centimeters in diameter. Now you need to let the soup dry a little.

Soo Berek

There is a kind of dish that is very similar to lasagna. It is called a "water borer". Recipe Turkish offers and dough for him to do on the principle of lasagna. To do this, in 640 grams of sifted flour, add four eggs and half a cup of salted water. We knead the elastic smooth dough, pouring the vegetable oil. We divide it into several parts. One of them should be bigger than the rest. Let the dough rest from half an hour under a towel. All parts are rolled into very thin layers. The largest we put in a form, greased with vegetable oil. The edges of the dough should protrude considerably beyond the edges of this baking sheet or pan. In a saucepan, boil the salted water and boil each layer for a minute. We will discuss on a towel. Due to the process of cooking, such a dish, regardless of its filling, is called a water stall.

Formation of pie

For example, let's make the simplest stuffing. Four hundred grams of Turkish feta cheese is mixed with a bunch of finely chopped parsley. If the cottage cheese is very dry, you can add some natural yogurt. Now we form our burek with cheese and greens. The culinary recipe prescribes to lubricate a large sheet of dough (which is not boiled and is already baked in a baking dish) with vegetable oil. On it we spread half of smaller layers. Also smear every oil. We put half the stuffing. We level, sprinkle with oil. We place the remaining cooked layers of dough on top. Everyone shifts the stuffing and greases with oil. We select the drooping edges of the large lower layer, throwing them up. Lubricate the product with egg yolk with vegetable oil. Bake until golden brown in a moderate fire.

Cigar Burek (Turkish dish): step by step recipe

Its name is bound to form. This is not a pie, but flat cakes, rolled up in the form of a Cuban cigar. They are served as a snack to beer in Turkish bars. The classic stuffing for "cigars" is the cheese with dill. This burek recipe Turkish offers cooking from a filo extract. But we will replace it with ready Armenian lavash. Prepare the filling. Brynza or 450 grams of salted cottage cheese mash with a fork. We add three yolks, a finely-visited bunch of dill, a denticle or two detailed garlic. Whisk the whites. Lavash is cut into squares about 10 centimeters long. For each piece with the edge, put a spoon of filling. We turn off the cigar. The outer side of the square is moistened with whipped protein, so that the dough does not turn. Heat the vegetable oil in a frying pan and fry the cigars until golden. Spread on wipes to make oil glass.

Bread with spinach

Of course, the cigars are very original. But tourists who visited Turkey, remembered more pie in the form of a snail. Having two layers of yufki, it is very easy to prepare at home such a burek. Turkish recipe allows you to make this dish with a variety of fillings. The most popular are potato and spinach pies. Prepare the last variety. The filling is prepared super simply. Suck four hundred grams of spinach and a large onion. Solim, let's taste to taste black and red peppers. A round baking dish is greased with vegetable oil. Turn the oven on 180 ° C. In a separate bowl, mix half a glass of water with four tablespoons of vegetable oil. This is necessary to impregnate the test. Plast yufki cut in half. Each part is lubricated by impregnation. We spread the filling on the edge. Fold the dough into a roll. We put it in a dish for baking in the form of a snail. So do the second half. Both parts are fastened by impregnation. We drive the yolk into the remaining oil water. Lubricate the mixture with the top of the product. If desired, you can sprinkle seeds (cumin, sesame). We bake for about forty minutes.

Burek Turkish: recipe with meat

This dish can be made both in the form of a snail, and in the form of a covered pie. There is another option for the lazy: the filling in pita bread. Knowing the way of making yufka or having a filo on hand (in Austria, a dough for strudel is called blatterteig), you might think that it's easy to cook this Turkish dish. Burek recipe Muslim country recommends making beef mince. Pork, first, not halal, and secondly, gives a lot of juice. And in the pie, he does not need us. First, on a dry frying pan, let's burn two spoons of pounded nucleoli of walnuts. Put them on a plate. Then add the oil and fry the finely chopped large onion. We add half a kilo of minced meat. Solim, pepper. We make the liquid ready and evaporated. Add a small bunch of parsley. Fry for another two minutes and knead with nuts. Now we are preparing the fill. Mix half the glass of natural yogurt and water, egg and 70 ml of vegetable oil. We grease the form with vegetable oil. We take three layers of yufkou. Using a brush, grease them with a fill. Lay the layer in the mold. Spill the top of the stuffing. We lay another layer. And stuffing again. The dough should be on top. In the remaining yogurt, break the egg and lubricate the product. We send it to the preheated oven. Burek first swells, but then settles.

Another way to form a cake

You can do with yufka differently. We put in the oiled form for baking immediately three layers of dough. Naturally, they should all be well etched with a fill. Put one third of the filling in the center. Cover it with the edges of the upper layer. Then we lay out another third. Again, wrap the middle layer of the dough. Once again, fill and top - the edge of the lower layer. Lubricate with a mixture of eggs and yogurt. We bake.

With chicken

Many like the classic, snail baked Turkish snails. Recipe with chicken allows you to give the cake this shape. This meat is dryish, and the tubes will not creep. We prepare the filling from boiled chicken and parsley. Puff dough cut into long narrow strips. We put in the middle stuffing. We protect the dough. The sausages are turned off by a snail in a baking dish lined with baking paper. The oven should be well heated to two hundred degrees. Bake about half an hour. Turn off the oven and put several small pieces of butter on the snail.

Recipes of fillings

What do not they put in the bunks! And spinach (both solo and boiled chopped eggs), and minced meat, and leeks, and potatoes. As for the shape of the pie, then here we see diversity. There are pouf-burek - patties in the form of a crescent. Small snack snails, "cigars", "pizza" are also prepared. But popular among tourists is still a classic Turkish burek with cheese. The recipe for its filling is simple. Brynza is mixed with chopped herbs (dill, parsley). And how do you like this recipe stuffing? We mix equally white and yellow cheeses (fetu and, for example, Dutch) - for two hundred grams. Add finely chopped dill and green onions. Squeeze out two cloves of garlic. To make the mass a bit viscous, add sour cream or yogurt.