Fildzan Burek Recipes

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Brown ground beef in a large non-stick skillet over medium heat, 5 to 7 minutes. Drain fat; stir in allspice, paprika, salt, and pepper. Transfer beef to a large bowl and stir in potato and onion.
• Unroll phyllo pastry and transfer 2 sheets to a work surface; stack sheets. Spoon 1/8th of the ground beef mixture down one long edge of the phyllo pastry. Roll phyllo into a tube, encasing beef. Shape the tube into a coil (snail shape). Place the roll on an ungreased baking sheet; brush with melted butter. Repeat, placing finished rolls up against one another to keep them from unrolling.
• Bake burek in the preheated oven until golden brown, 20 to 30 minutes.

Steps:

• In a large skillet, sauté onion in olive oil for 3-4 minutes. Add minced meat and sauté for 5-8 minutes over medium heat; with a flat-topped wooden spoon break up the meat lumps into small pieces. Stir in cumin, salt and pepper. Remove from heat and cool slightly.
• Mash the potatoes; add to the meat and mix to combine.
• Cut the filo pastry sheets into 6 approximately equal squares. Place two squares into the filcan or small coffee cup (or a similar shape) so that the sheet ends overhang above the cup edge.
• Fill the pastry with the meat and potato mixture, fold the pastry edges over and brush to seal with the egg, milk and oil mixture.
• Turn over the filcan with the small burek onto the baking sheet lined with silicone or parchment paper. Brush with the remaining egg, milk and oil mixture, sprinkle with sesame seeds and bake in the oven at 200°C for about 10 minutes.
• Take bureks out of the oven, baste each with the water and oil mixture; return to oven and bake 10 minutes at 180°C, or until golden brown.
• Serve hot or slightly warm with dollops of sour cream or plain yoghurt.