Burek

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1 Onion, small
  • 2 tbsp Parsley

• Baking & Spices

  • 1 dash Allspice
  • 1/4 tsp Pepper
  • 1/2 lb Phyllo dough
  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 1 Butter

Found on ethnicspoon.com

Description

Ingredients

• 1 lb lean ground beef
• ½ Tbs olive oil
• 1 small onion diced
• 2 Tbs chopped parsley
• 1 tsp salt
• ¼ tsp pepper
• dash of allspice
• Melted butter for brushing phyllo
• ½ lb phyllo dough

Directions

• Preheat oven to 350F.
• In a small frying pan heat the olive oil and add the onions. Cook on medium heat for about 3-5 minutes until the onions are translucent.
• Add the beef and the rest of the ingredients. Cook until the beef is browned.
• Remove beef mixture from heat and place in a bowl and chill in the refrigerator. Warm meat with juice will ruin the delicate phyllo.
• Take phyllo dough and unroll carefully. Cut in half. Cover with a moist tea towel to avoid drying.
• Take 3 sheets of phyllo at a time and place a good amount of meat down the center, leaving about 2 at both top and bottom. Using a pastry brush, brush all around the edges of the dough. Fold in once all around. Fold from the short side up and roll tightly like a cigar. Brush with melted butter and place seam side down on a baking sheet. Bake for about 15 minutes or until the burek are golden brown. Serve with a side of plain yogurt.
• Any leftover phyllo can be stored again in the freezer. Make sure you wrap it tightly so it doesnt dry out.