Sastojci (za 1 veliki burek): 500 g tankih kora za pitu, za fil - 500 g mlevenog mesa (najbolje mešano – svinjsko i juneće ili samo juneće), 2 glavice crnog luka (oko 250 g), 2 čena belog luka (opciono), 2 kašike ulja (30 ml), 3 g soli, 1/2 kašičice bibera, 1 kašičica aleve paprike, 1/2 kašičice ljute paprike u prahu (opciono), 150 ml vode (ili malo mleka), 1/2 kašičice sušenog origana ili peršuna (opciono), preliv za kore - 200 ml ulja, 200 ml mleka
Priprema:
Priprema fila
1. Oljustiti crni luk i beli luk. Sitno iseckajte crni luk i beli luk.
2. U tiganju zagrejte ulje na srednjoj temperaturi (4) i propržite crni luk dok ne postane staklast.
2b. Dodajte beli luk i pržite minut dva dok ne pusti miris.
3. Dodajte mleveno meso i pržite dok ne promeni boju (5–7 minuta).
4. Dodajte so, biber, alevu papriku i po želji ljutu papriku.
5. Sipajte 150 ml vode (ili malo mleka) i kuvajte još 5 minuta da se ukusi povežu.
6. Na kraju dodajte origano ili peršun, promešajte i sklonite sa vatre.
Fil treba da bude blago vlažan, ali ne i tečan.
Priprema bureka
7. Pleh (35x25 cm) podmažite sa malo ulja.
8. Prvu koru stavite u pleh i premažite mešavinom ulja i mleka.
9. Drugu koru stavite preko, opet premažite mešavinom mleka i ulja.
10. Na trecu koru rasporedite deo fila (oko 1/3).
11. Nastavite redjanje dok ne potrošite sve kore i fil.
12. Na kraju, burek možete:
- uviti u rolat, ili
- praviti spiralu*, ili
- praviti kao pitu (u plehu)
Preliv
13. Pre nego što stavite burek u rernu, prelijte ga sa preostalim uljem i mlekom.
14. Poslednju koru ne treba previše da natapate, da bi bila hrskava.
Pečenje
15. Zagrejte rernu na 200°C (392 F).
16. Pecite 35–45 minuta, dok burek ne dobije zlatno-braon boju.
Posle pečenja
17. Izvadite burek iz rerne i ostavite da odstoji 10–15 minuta.
18. Ako želite, možete ga prekriti čistom krpom da upije vlagu i ostane mekan.
19. Seče se tek kad se ispeče, dok je još topla ili malo prohlađena
Kako da znaš da je gotov burek sa mesom?
- gornja kora je lepo zlatno-smeđa i hrskava
- ivice se blago odvajaju od pleha
- kad kuckaš nožem po kori, čuje se „šuškav“ zvuk
Mali trikovi za super burek:
- Ako gornja kora prebrzo tamni, prekrij pleh labavo aluminijumskom folijom poslednjih 10 minuta
- Po vađenju iz rerne možeš ga blago poprskati sa 2–3 kašike vode, pa pokriti krpom 5 minuta — biće mekši unutra, a spolja i dalje hrskav
Napomena za burek rolat i u spirali:
Kod bureka ili pite, spirala je način slaganja gde se testo i fil uvijaju u dugačak valjak, a zatim se uvija u krug, kao puž. 🐌
Detaljnije:
1. Staviš jednu koru, premazes mešavinom mleka i ulja. Staviš drugu koru preko i opet premažes mešavinom mleka i ulja. Staviš trecu koru preko, rasporediš fil (⅓) duž ivice.
2. Uvijaš kore sa filom u dugački rolat.
Odavde do spirale
3. Umesto da rolat ostane ravan, uvijaš ga u krug unutar pleha.
Predlog: mozete napraviti
Ingredients (for 1 large borek): 500 g of thin phyllo dough, for the filling - 500 g of minced meat (preferably mixed - pork and beef or only beef), 2 onions (about 250 g), 2 cloves of garlic (optional), 2 tablespoons of oil (30 ml), 3 g of salt, 1/2 teaspoon of pepper, 1 teaspoon of sweet paprika powder, 1/2 teaspoon hot pepper powder (optional), 150 ml of water (or a little milk), 1/2 teaspoon of dried oregano or parsley (optional), phyllo dough spread - 200 ml of oil, 200 ml of milk
Preparation:
Preparation of filling
1. Peel the onion and garlic. Finely chop the onion and garlic.
2. Heat the oil in a pan at medium temperature (4) and fry the onion until it becomes glassy.
2b. Add the garlic and fry for a minute or two until fragrant.
3. Add minced meat and fry until it changes color (5-7 minutes).
4. Add salt, pepper, sweet paprika powder and, if desired, hot pepper.
5. Pour 150 ml of water (or a little milk) and cook for another 5 minutes to combine the flavors.
6. At the end, add oregano or parsley, stir and remove from heat.
The filling should be slightly moist, but not runny.
Preparation of borek
7. Grease a baking pan (35x25 cm) with a little oil.
8. Put the first phyllo dough sheet in a baking pan and coat it with a mixture of oil and milk.
9. Place the second sheet on top, again coat with a mixture of milk and oil.
10. Spread part of the filling on the third phyllo dough sheet (about 1/3).
11. Continue layering until you use up all the sheets and filling.
12. Finally, you can make borek:
- roll into a roll, or
- make a spiral, or
- make like a pie (in a pan)
Topping
13. Before putting the borek in the oven, coat it with the remaining oil and milk.
14. You don't need to soak the last phyllo dough sheet too much, so it stays crispy.
Baking
15. Preheat the oven to 200°C (392 F).
16. Bake for 35–45 minutes, until the borek is golden brown.
After baking
17. Remove the borek from the oven and let it rest for 10-15 minutes.
18. If you want, you can cover it with a clean cloth to absorb the moisture and keep it soft.
19. Cut only when baked, while still warm or slightly cooled
How do you know when a meat borek is ready?
- the top phyllo dough sheet is nicely golden brown and crispy
- the edges are slightly separated from the baking sheet
- when you tap the phyllo dough sheet with a knife, you hear a "swish" sound
Little tricks for a great borek:
- If the top phyllo dough sheet is darkening too quickly, cover the baking pan loosely with aluminum foil for the last 10 minutes
- After removing from the oven, you can lightly spray it with 2–3 tablespoons of water, then cover with a clean kitchen cloth for 5 minutes — it will be softer on the inside, and still crispy on the outside.
Note for roll and spiral borek:
In borek or pie, the spiral is a way of stacking where the phyllo dough sheets and filling are twisted into a long roll, and then it is twisted into a circle, like a snail. 🐌
More details:
1. You put one phyllo dough sheet, cover it with a mixture of milk and oil. You put the second phyllo dough sheet on top and cover it again with a mixture of milk and oil. You put the third phyllo dough sheet on top, spread the filling (⅓) along the edge.
2. You twist the phyllo dough sheets with the filling into a long roll.
From here to the spiral borek
3. Instead of keeping the roll flat, you twist it into a circle inside the baking pan.
Suggestion: you can make
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