Bourek (Meat Filled Pastry)
photo by Sandi From CA
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 teaspoon butter
- 1⁄2 lb ground lamb
- 1 small onion
- 4 sprigs parsley, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon cinnamon
- 8 phyllo pastry sheets, 12 x 17 inches each
- 3 tablespoons melted butter
- 1 egg, beaten
directions
- Melt the butter in a skillet over medium heat.
- Add the lamb and stir-fry a minute.
- Add the onion, parsley, salt, pepper and cinnamon and cook over medium low heat til lamb is cooked through.
- Take one sheet of phyllo and fold both side to the center length-wise.
- Sprinkle lightly with melted butter.
- Place 2 heaping tablespoons of meat stuffing at one end of the phyllo.
- Press it out til it is about 4 inches wide and 1 inch deep.
- Roll the dough over and roll about 3 times.
- Sprinkle a bit more butter on the end and dab with egg to seal.
- Do this with the remaining meat mix and phyllo.
- Bake in a buttered baking dish in 350 degree oven for 15 to 20 minutes.
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Reviews
-
We really enjoyed these, Happy Mom. I cut the recipe in half, used ground beef, slightly less cinnamon and happily used phyllo sheets for the first time in my life... successfully! ;o) I didn't need the beaten egg to seal them shut, but I did baste the tops of each with it to aid in browning. All in all a nice, repeatable recipe, thank you!
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Very good. The whole family loved them. I served them with Hajar's Wicked Sauce Tomatish!, my own Coriander/Cilantro Yoghurt (Very Easy Side Dish) and a mixed leaf salad. We had two boureks each, as a main course. I didn't use the egg to seal the packages shut, because if you just lay them on the tray seam-side down, you don't need to seal them. I often make another version of this which has more spices, and I would have preferred more than 1/8 tsp cinnamon in this recipe because I couldn't taste it in the finished product - next time I'll increase the amount. I have to say that nobody else felt that more cinnamon was needed, so this is obviously a matter of personal taste! This is a great recipe - very easy to make, and a big hit with my family. Thank you.
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