Burek

Summary

Ingredients

• 500 g round beef
• 3 shallot (s) or onions
• 2 cloves garlic)
• 2 tablespoon Vegeta
• 1 teaspoon paprika powder, noble sweet
• pepper
• 1 tablespoon rapeseed oil

For the dough:

• 1 kg flour type 405
• 5 teaspoons salt
• 550 ml water, lukewarm
• 150 ml rapeseed oil

For painting:

• 200 ml water
• 1 tablespoon butter
• a bit salt

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Instructions

1. For the dough:
2. Put the flour and salt in a bowl and mix gently. Mix warm water with the rapeseed oil. The rapeseed oil in the dough makes it easier to pull it later. Knead the flour with constant adding of water. The dough shouldn`t get too dry, rather soft and mushy.
3. Pour a small mound of flour on a clean work surface. Knead half of the kneaded dough on the work surface with flour until it no longer sticks. Roll out the dough about 1.5 cm thick with a rolling pin. Cover a tray with baking paper and place the rolled out dough on top. Rub the dough completely with oil and let stand for at least 30 minutes. Make sure the area is not too cold as it will pull the dough together.
4. Repeat this with the second half of the dough.
5. For the filling:
6. Chop the shallots, press the garlic and add both to the minced meat. Season the filling with Vegeta, paprika powder and pepper. Add 1 tablespoon of oil and knead everything.
7. Pull the dough:
8. A large table is needed to pull the dough apart. Place a smooth tablecloth on the table and use a lint roller to remove lint and hairs. Dust the tablecloth lightly with flour and place the dough in the middle of the table. Reach under the dough and pull the dough apart from the middle. Spread your fingers apart while pulling and thereby distribute the pull slightly, so the dough tears less quickly. Pull the dough over the table as far as possible and glue small cracks back together.
9. Burek shapes:
10. Now spread the filling on the long side of the dough and shape into snails. To do this, distribute the filling evenly along the edge at a distance of approx. 5 cm and cover with the dough. Lift the tablecloth to roll the dough up to halfway. Separate half of the rest of the dough with a knife and seal. Press the edges to the right and left of the roll after filling and cut off the unfilled part. Shape two snails out of the roll and place on the oiled baking sheet. Oil the snails completely.
11. Repeat with the second dough.
12. Preheat the stove to 220 ° C for baking. Put the baking sheet in at medium height.
13. In the meantime, bring 200 ml of water with a tablespoon of butter and a little salt to the boil.
14. When the burek are crispy brown, take the tray out of the oven and pour 2 - 3 tablespoons of the water-butter mixture over each burek. Water can also collect on the tray, don`t worry, the burek won`t get mushy, this step will make them crispy but not dry. Push the tray back into the oven until the water on the tray has evaporated. Keep the burek under observation during the baking process, as no baking time can be specified.
15. Take the baking sheet out of the oven and cover with a tray.
16. It is best to serve it with natural yoghurt or ayran.

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