Over the weekend @divisionbell and @paramecijum joined me for another kitchen experiment - preparing a lazy burek or something that has ingredients like burek but is made completely different and takes just a little fraction of the actual time needed to prepare burek.
If you ever read any article about Serbia or Bosnia there is already high probability that you know what Burek is. If you haven't - It is basically a meat pie traditionally rolled in a spiral. It has mythological attributes, and taste can't be compared to anything than the best meet pie ever. :) Usually it is served with fermented milk, yoghurt or kefir. And it is consumed for breakfast, lunch or dinner - but its taste is even improved when you are drunk or having a brutal hangover.
Ingredients are very simple:
- Water
- Salt
- Pepper
- Fluor
- Minced beef or mixed pork/beef mince
- Scallion or any other onion - but scallion is love
- Olive oil
- friends, music, rakia
Two-three fists of flour, one palm of salt, and "double palm" of water is start of mixture... now knead!
As some of you know in kitchen I do everything approximately without exact precission, well I'm not a professional chef like some of YOU here, but to quote L. Cohen - I couldn't feel so I learned to touch (speaking of Cohen song added a bit earlier). If it is too soggy add more flour if it is too dry and hard add more water until you hit the perfect thing which I don't know how it feels or looks. )
After its kneaded perfectly pour some olive oil on it and let it rest for 20-30mins.
While the dough is resting take out beef mince and spread&flatten it, add some salt and pepper. and proceed to cutting scallion - or simply speaking in serbian - young onion (or any other onion you found).
Next, mix meat and scallion; spray some olive oil on the surface, flatten dough and spread our beautiful mixture on dough. Pretty simple.
When you are finished, roll it up and twist these ends to close it.
Now comes the trickiest part, take rolled stuffed dough and twist it few times with both hands, but be gentle not to break it. After twisting, put it upright and press from above - hard, yet gentle. Until you get a flattened dough once more...
And to the oven. 10-15ish mins from both sides if you love crispy crust! and that's it.
Slice it up for serving pieces add fermented milk on the side and you can enjoy! :)
And after all this "work", and coffee, rakia, music, laughter and all the other stuff people do when there is a food involved... THE BEST THING EVER IS...
THE TOP APPROVED IT!
Note: this was my first time making it, if you have a nice meal to suggest for another kitchen experiment - you can suggest it in comments (or even better - make a post - and I will try to copy it) :)
Cheers!