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− | {{Wikifiedrecipe}} |
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[[Image:Motani burek 1.gif|250px|right]] |
[[Image:Motani burek 1.gif|250px|right]] |
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− | ==Description== |
+ | == Description == |
− | ==Ingredients== |
+ | == Ingredients == |
Burek |
Burek |
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− | * 1 |
+ | * 1 package [[active dry yeast|dry yeast]] |
* 1/4 c lukewarm [[water]] |
* 1/4 c lukewarm [[water]] |
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* 1/4 tsp [[Granulated sugar|Sugar]] |
* 1/4 tsp [[Granulated sugar|Sugar]] |
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* 1/2 tsp [[salt]] |
* 1/2 tsp [[salt]] |
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* 3/4 c lukewarm [[water]] |
* 3/4 c lukewarm [[water]] |
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− | * 1/2 melted [[butter]] |
+ | * 1/2 melted [[butter]] |
Filling |
Filling |
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* 9 [[egg]]s (slightly beaten) |
* 9 [[egg]]s (slightly beaten) |
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* 1/2 lb crumbled [[feta]] [[Cheese]] |
* 1/2 lb crumbled [[feta]] [[Cheese]] |
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− | * 3 TB melted [[butter]] |
+ | * 3 TB melted [[butter]] |
− | ==Directions== |
+ | == Directions == |
− | #Butter a large round pan (15-16 in) and set aside. |
+ | # Butter a large round pan (15-16 in) and set aside. |
− | #Prepare [[yeast]] with 1/4 c lukewarm [[water]] and 1/4 tsp [[Granulated sugar|Sugar]]. |
+ | # Prepare [[yeast]] with 1/4 c lukewarm [[water]] and 1/4 tsp [[Granulated sugar|Sugar]]. |
− | #Set aside. Sift [[flour]] and [[salt]] into large bowl, leaving a well in the middle. |
+ | # Set aside. Sift [[flour]] and [[salt]] into large bowl, leaving a well in the middle. |
− | #Add prepared [[yeast]] mixture into well. Begin mixing by |
+ | # Add prepared [[yeast]] mixture into well. Begin mixing by hand and slowly add lukewarm [[water]]. |
− | #Knead until dough forms a ball of medium consistency (approx 10 |
+ | # Knead until dough forms a ball of medium consistency (approx 10 minutes). |
− | #Divide dough into 14 equal parts, roll into round balls, cover and let stand for 1/2 hour. |
+ | # Divide dough into 14 equal parts, roll into round balls, cover and let stand for 1/2 hour. |
− | #Melt 1/2 lb [[butter]] in saucepan. |
+ | # Melt 1/2 lb [[butter]] in saucepan. |
− | #Roll out 4 balls into 6 in. circles, stack one on top of the other, brushing each layer with melted [[butter]] excluding the top layer. |
+ | # Roll out 4 balls into 6 in. circles, stack one on top of the other, brushing each layer with melted [[butter]] excluding the top layer. |
− | #Let stand briefly, then roll out on slightly floured table to just a little bit larger than the bottom of your pan. |
+ | # Let stand briefly, then roll out on slightly floured table to just a little bit larger than the bottom of your pan. |
− | #Place in pan and brush top with melted [[butter]]. |
+ | # Place in pan and brush top with melted [[butter]]. |
− | #Mix filling and spread evenly to edge of pan. |
+ | # Mix filling and spread evenly to edge of pan. |
− | #Now roll out one ball as thinly as you can; sprinkle with [[butter]] and gather it loosely into folds, and with a slight pull, elongate it. |
+ | # Now roll out one ball as thinly as you can; sprinkle with [[butter]] and gather it loosely into folds, and with a slight pull, elongate it. |
− | #Starting from the center of the pan, place this dough over filling, circling it to look like a pinwheel. |
+ | # Starting from the center of the pan, place this dough over filling, circling it to look like a pinwheel. |
− | #Repeat with remaining balls until you have reached the outer edge of your pan. |
+ | # Repeat with remaining balls until you have reached the outer edge of your pan. |
− | #Sprinkle generously with remaining [[butter]]. |
+ | # Sprinkle generously with remaining [[butter]]. |
− | #Cover with a tea towel and set Burek over a pan of very hot [[water]] for about 20 |
+ | # Cover with a tea towel and set Burek over a pan of very hot [[water]] for about 20 minutes. |
− | #Bake in a preheated oven of 300 deg. for about 45 |
+ | # Bake in a preheated oven of 300 deg. for about 45 minutes or until nicely browned. |
[[Category:Macedonian Recipes]] |
[[Category:Macedonian Recipes]] |
Revision as of 00:19, 15 December 2013
Description
Ingredients
Burek
- 1 package dry yeast
- 1/4 c lukewarm water
- 1/4 tsp Sugar
- 3 1/3 c all purpose flour
- 1/2 tsp salt
- 3/4 c lukewarm water
- 1/2 melted butter
Filling
Directions
- Butter a large round pan (15-16 in) and set aside.
- Prepare yeast with 1/4 c lukewarm water and 1/4 tsp Sugar.
- Set aside. Sift flour and salt into large bowl, leaving a well in the middle.
- Add prepared yeast mixture into well. Begin mixing by hand and slowly add lukewarm water.
- Knead until dough forms a ball of medium consistency (approx 10 minutes).
- Divide dough into 14 equal parts, roll into round balls, cover and let stand for 1/2 hour.
- Melt 1/2 lb butter in saucepan.
- Roll out 4 balls into 6 in. circles, stack one on top of the other, brushing each layer with melted butter excluding the top layer.
- Let stand briefly, then roll out on slightly floured table to just a little bit larger than the bottom of your pan.
- Place in pan and brush top with melted butter.
- Mix filling and spread evenly to edge of pan.
- Now roll out one ball as thinly as you can; sprinkle with butter and gather it loosely into folds, and with a slight pull, elongate it.
- Starting from the center of the pan, place this dough over filling, circling it to look like a pinwheel.
- Repeat with remaining balls until you have reached the outer edge of your pan.
- Sprinkle generously with remaining butter.
- Cover with a tea towel and set Burek over a pan of very hot water for about 20 minutes.
- Bake in a preheated oven of 300 deg. for about 45 minutes or until nicely browned.