Cheese Burek
October 12th, 2009
This recipe is very simple. The dough is made from flour, butter, baking powder, salt and water, it must rest for two hours before use. Then the dough is filled with a mixture of cheese and parsley (you can use other filling), and deep fried.
Let’s make Cheese Burek:
Filling (I used Ackawi Cheese)
1. Slice the Ackawi cheese, soak in water, change water frequently until most salt is washed out, Put a cheesecloth in a strainer and drain the cheese, and squeeze out all water completely.
2, 3. Chop cheese with parsley leaves.
4. The filling is ready.
Dough
5. Combine flour, butter, baking powder and salt.
6. Add water, and mix all the ingredients, and knead using hand until all the ingredients are fully mixed and you get a ball.
7. This is the final dough, let it rest for about two hours.
8. After two hours, roll out the dough, and use a cutter to cut out circles.
9. Fill each circle.
10, 11, 12. Fold the pastry over to half moon shape to enclose the filling and seal by crimping the edges like the picture.
13, 14. Deep fry until golden in color, drain on paper towel, and serve hot.
Cheese Burek
From: Manal Alalem / Servings: 50 – 55 Pieces
PDF Text Only / Print With Images
| Filling
300 g Cheese (I used Ackawi cheese) Flat parsley leaves, finely chopped Dough 3 cups all purpose flour 3/4 cup butter, softened 3/8 tsp baking powder 3/4 tsp salt 3/4 cup water Frying Corn oil |
Filling (I used Ackawi Cheese)
Slice the Ackawi cheese, soak in water, change water frequently until most salt is washed out, Put a cheesecloth in a strainer and drain the cheese, and squeeze out all water completely. Chop cheese with parsley leaves. The filling is ready. Dough Combine flour, butter, baking powder and salt. Add water, and mix all the ingredients, and knead until all the ingredients are fully mixed and you get a ball. This is the final dough, let it rest for about two hours. After two hours, roll out the dough, and use a cutter to cut out circles. Fill each circle. Fold the pastry over to half moon shape to enclose the filling and seal by crimping the edges like the picture. Deep fry until golden in color, drain on paper towel, and serve hot. |
Notes and Tips
I used Ackawi cheese for filling, you can use crumbled Feta cheese, or try other fillings such as ground meat or chicken or vegetables.
Instead of parsley, you can mix the cheese with other choices such as:
Nigella seeds.
Mixture of ground sweet paprika and dried mint.
I didn’t even think it was possible to me such cute and elegant hand pies. Adorable!
BitterSweet: Thanks for visiting and for the kind words :)
marhaba,
I made this recipe yesterday it turned out good but I used a metal burak mold I got from sham instead of shaping it by hand. It turned out great. When you fry it, do you need to turn it over? They float to the top of the oil and are not immersed by oil. I noticed you got the recipe from Manal al alam. You should check out Alef Baa Al Tabikh, its a great recipe book too.
Anyway Ramadan Kareem, keep up the good work on this blog. Every now and then I look it up and get some ideas from it. You have a great style, step by step detailed recipes. Thank you.
Sarah: Saha wa hana, I’m so glad to know you made it!
yes, turn it over so it becomes golden in color from all sides.
I don’t know if Manal added this recipe in her cookbook or not because I took it from her TV show, anyway thanks for letting me know about the other book :)
Ramadan Kareem, and many thanks for your kind words and comment, you made my day :)