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  Added: Oct 30, 2008  •  Visited (609)  •  Print version Print this recipe (22)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Meat Burek
What You Need:
THE PASTRY
  • 5 12-inch by 17-inch sheets of phyllo dough
  • 1 stick of butter, melted and cooled a bit

    MEAT FILLING
  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and crushed
  • 1 pound ground lamb
  • ¼ cup pine nuts
  • 1/3 cup tomato sauce
  • 1½ teaspoons ground allspice
  • ½ teaspoon ground
  • Cinnamon
  • Salt and freshly ground black pepper to taste

  • How To Cook:
    MEAT FILLING:
    1. Heat a frying pan. Add the oil, lamb, and garlic and saute until the lamb is no longer pink.

    2. Stir in the remaining ingredients and simmer 5 minutes until thickened. Fill the pastry.

    3. Brush an 8-inch lined frying pan with a bit of the butter. Brush 3 of the half sheets of dough with some of the butter and place them in the bottom of the frying pan.

    THE PASTRY:
    1. Cut each of the phyllo sheets in half the short way across so that you have 10 sheets, 6 inches by 8½ inches.

    2. Spread 1/3 of the filling and 1/3 cup of the meat filling over the sheets. Repeat the process twice more, ending with the remaining sheet of dough. Tuck the edges down and around.

    3. Cook over medium heat about 2 minutes, and then place in a preheated 375°F oven for 15 to 20 minutes, or until the bottom is golden brown.

    To Make: 3
    This recipe is also available in:
    Cuisine » Africa » Morocco
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Nuts » Pine
    Dish » Appetizers



     




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