Thin Armenian lavash is very popular in our country. Many delicious dishes are prepared from it, which have become integral in our diet. In this review, I propose to cook burek according to a simplified version, from lavash.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Burek is a famous Turkish dish that can be prepared in the form of a pie or pies (rolled tubes). The pies are small, and in shape they resemble Cuban cigars with a diameter of no more than 2 cm. But the pie can be of any size. It is a roll of twisted dough, laid out spirally one after another in the form of a snail. In the classic version, burek is made from filo dough, which is very laborious and difficult to prepare. It needs to be stretched by hand to a very thin layer 1-2 mm thick, so that the font of the newspaper can be seen through it. However, in the modern world, it is customary to simplify work, incl. and in the kitchen. Modern housewives have gotten used to cooking burek from thin Armenian lavash.
This dish is very practical, quick to prepare and very satisfying. All cooking takes no more than 6-7 minutes. It turns out a pie with a crispy crust and a soft filling inside. It is usually served for breakfast or consumed as a snack during the day. The fillings for the product can be very different, meat, cheese, vegetable, sausage, etc. the filling is completely arbitrary. The volume and size of the cake can be unlimited. It can take up the entire baking sheet, as long as it fits in the oven. For cooking, take pita bread thin and fresh so that it does not tear or break, otherwise it will not be possible to roll it up in a tube.
- Calorie content per 100 g - 162 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 45-50 minutes
Ingredients:
- Lavash - 4 pcs. oval
- Pork or other type of meat - 700-800 g
- Onions - 1 pc.
- Salt - 1 tsp or to taste
- Eggs - 2 pcs.
- Ground black pepper - a pinch
Cooking pita bread burek with meat:
1. Wash the meat under running water, cut off excess fat, film and veins. Cut the fat as desired, though. If you want a more satisfying and high-calorie meal, then leave it. Wipe the piece of meat with a paper towel so that it dries well. Then place the meat grinder with a medium wire rack and twist the pork.
2. Peel the onions, rinse and twist after the meat.
3. Season the minced meat with salt and ground pepper. Add your favorite spices and herbs as desired and for taste. I put in ginger powder, ground nutmeg and dried basil. Stir the minced meat well. Use your hands to distribute food and spices evenly.
4. Cut an oval long pita bread into two parts. Put minced meat in the form of a sausage about 3 cm thick on one edge.
5. Roll the pita bread into a roll.
6. Then shape the resulting sausage into a snail and place in a baking dish.
7. Then follow the same procedure. Put the minced meat on the pita bread, roll it up and continue to shape the snail-shaped pie. The size of the pie can be any size, as long as you have enough pita and minced meat.
8. Break the egg into a bowl and loosen it with a fork. Use a silicone brush to brush over the cake. If any egg mass remains, pour it over the cake.
9. Heat the oven to 200 degrees and send the burek to bake for 40 minutes. If you wish, you can sprinkle the cake with cheese shavings on top before baking, if, of course, you like a crispy brown crust.
See also a video recipe on how to make a pita bread with meat (burek).
