Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/customer/www/dinnerinvenice.com/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 1110
Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /home/customer/www/dinnerinvenice.com/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 618
Warning: Invalid argument supplied for foreach() in /home/customer/www/dinnerinvenice.com/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 625
Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /home/customer/www/dinnerinvenice.com/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 618
Warning: Invalid argument supplied for foreach() in /home/customer/www/dinnerinvenice.com/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 625
Ingredients
- Pastry:
- 1 cup olive oil
- 1 cup warm water
- 1 teaspoon sea salt
- 5 1/2 cups all-purpose flour (or as needed)
- 1 egg yolk, lightly beaten
Directions
1 - FISH BUREKAS (Parve)
chop 1/2 pound cooked leftover fish (or cook 3/4 lbs. white fish fillets in some extra-virgin olive oil and garlic till opaque, and salt); add 4 chopped anchovies (oil- or salt-packed, and rinsed) 1 large egg yolk, a touch of nutmeg and a tablespoon of freshly chopped parsley, pepper to taste and more salt if necessary. You can add a small amount of breadcrumbs, only if the mixture is too soft and doesn't hold together. If too dry, add another 1/2 egg yolk.
Fill the discs of pastry with this mixture, fold them, seal them, and bake at 350 F for 30 minutes.
2 - MEAT BUREKAS
cook 3/4 lbs of ground beef or lamb in olive oil with 1 small chopped onion (cook the onion first until soft before adding the beef). With the beef, add salt, pepper, 1/3 teaspoon cinnamon, 1/4 teaspoon nutmeg, a clove of garlic. When cooked, discard the garlic and let cool. If you like, you can add 1/4 a cup of pine nuts and 1/4 cup of raisins (soak the raisins in hot water or brandy for 30 minutes and drain before using). Add a beaten egg, and if necessary some bread crumbs and more salt. Stuff the burekas with this mixture and bake for 30 minutes at 350 F.
3 - VEGETARIAN
cook 1 chopped onion in 4 tablespoons of olive oil. Add 1 lb chopped eggplant (previously salted and drained in a colander for an hour, rinsed, and patted dry), 1/2 lb of peeled and diced tomatoes, well drained (canned are fine), salt and pepper to taste, 1 tablespoon of freshly minced parsley. Cook until the vegetables are so soft that they fall apart. Break down further with a fork or use your mixer.
Let it cool and add some bread crumbs if the mixture is too liquid. Fill the burekas and bake at 350 F for about 30 minutes (if making a dairy meal, you can add 4 tablespoons of grated parmigiano to the filling).
TO MAKE THE PASTRY:
In a large bowl, combine the oil, warm water, salt, and gradually the flour (you will likely need between 5 and 6 cups to end up with a workable dough).
The dough should be elastic. Knead well, cover with a towel or plastic wrap and let stand for 20 minutes.
Divide the dough into 4 pieces.
On a lightly floured surface, roll out one piece at a time, as thin as possible, and cut out rounds with a 3" cookie cutter or cup.
Place 1 tablespoon of filling on each round, fold into a half-moon and pinch the edges to seal. Place the rounds on a greased baking sheet lined with parchment paper; brush with the egg yolk, beaten with 1 or 2 tablespoons of water.
Bake at 350 F in a pre-heated oven for about 30 minutes or till golden.
https://dinnerinvenice.com/2012/02/06/buricche/
Speak Your Mind