03 July 2015

Buckwheat 'Burek'



It's not photogenic, but it is very tasty. Recipe is found in an old Bosnian cookbook. What intrigued me is the way it's made. The dough / pastry is not stretched in traditional way, as I expected. It is poured in layers, as pancakes; which means anyone can make it.
Have a good weekend friends and readers!

Ingredients:
2 1/2 cups buckwheat flour (+,-)
salt and water (for pancake batter consistency)
Filling-
250-400 g mince
1 onion, chopped
salt and pepper
1-2 tbs oil
Method:
Prehat oven to 200*C, prepare a baking pan (with 2,5 cm high edge -like pizza pan. Mine was 32 cm diameter).Oil it.
Mix buckwheat flour, salt and water into a batter.
Heat oil in a pan. Sautee onion. Take off heat, mix in mince; season to taste. Place empty pan in oven When hot, pour 1/3 of batter on bottom. Bake a few minutes; sprinkle 1/2 of meat mixture. Bake a few minutes again. Repeat with the rest of prepared ingredients, making sure last layer is buckwheat. That means you'll have 3 layers of buckwheat and 2 layers of mince (every layer is baked around 5  minutes ) Take out, spread some butter on top and serve.

             


Burek od Heljde

Fotogenican nije, ali ukusan jeste. Recept je iz knjige Bosanski Kuhar. Sta me je zaintrigiralo je 
nacin pripreme. Kore se ne razvlace, kao sto bi to ocekivali kod naziva burek, vec se 'razlijevaju'         kao tijesto za palacinke. Znaci, ovaj burek moze svako napraviti!
Dobar vikend svima!

Sastojci
2 1/2 solje heljdinog brasna (+,-)
so i voda (da se napravi tecno tijesto kao za deblje palacinke)
Fil-
250-400 gr mljevenog mesa
1 crveni luk, cjeckan
so i biber
1-2 K ulja
Nacin:
Ukljucite rernu na 200*C; pripremite tepsiju (moja je bila 32 cm dijametra i sa 2,5 cm visine), nauljite ju.
Pomijesajte heljdino brasno sa vodom i solju.
Zagrijte ulje u tavi, proprzite luk. Smaknite, pa dodajte meso i zacinite. 
Stavite praznu tepsiju u rernu; kada se zagrijala, ulijte 1/3 tijesta. Zapecite, zatim pobacajte 1/2 mjesavine sa mesom. Zapecite ponovo. Ponovite ovo sa preostalim dijelovima; znaci, treba da imate 3 sloja heljdinog tijesta i 2 sloja mesa (u sredini). Svaki sloj se pece oko 5 minuta. Izvadite, premazite sa maslacem i sluzite







13 comments:

  1. Čim je heljdino brašno "glavni glumac" ovaj burek mora da je ukusan! Često pečem palačinke od njega, nisu lepotice, ali im je ukus fantazija. ♥

    ReplyDelete
  2. As long as it tastes good.. I heard about burek, but never tried it, I think.

    ReplyDelete
  3. Kod nas se pravi nesto slicno ali sa filom od sira i kajmaka.

    ReplyDelete
  4. Ovo šaljem mami :) Ona voli ovakve recepte.

    Mersad
    Mersad Donko Photography

    ReplyDelete
  5. Baš neobičan burek. Pomislila sam da je u navodnicima zbog heljde, a kad tamo nema klasičnih kora. Mogu misliti kako je fino mirisao ...

    ReplyDelete
  6. That's just like a giant filled pancake! It looks very delicious.

    ReplyDelete
  7. I had to think when I read this name and finally I reminded myself that I ate it once in a fastood with Balkan food

    ReplyDelete
  8. Nikad nisam probala burek sa heljdinim brašnom i obično ne kupujem samo to brašno već mešavinu brašna i semenki..da znaš da ću da kupim heljdino brašno i da isprobam da pravim nešto sa njim.

    ReplyDelete
  9. Mora da je okusan taj burek. Nije bitno, što nije fotogeničan. :-))

    ReplyDelete
  10. Nisam neki veliki ljubitelj bureka, ali ovako sa haljdinim brasnom mora da se proba! Ko pita za fotogenicnost!

    ReplyDelete
  11. Interesantno! Nisam nikad cula za ovaj burek. Moracu probati. (mala opaska - fali ti mljeveno meso u engleskoj verziji sastojaka ;) )

    ReplyDelete
  12. Uvijek kod Jasne nesto zanimljivo. Po boji se vidi da je preukusno :)

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...