Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
- 1 lb phyllo dough
- 1/2 cup unsalted butter, melted
- 1 cup plain yogurt
- 1 egg
- 1/4 cup milk
Special equipment needed:
- Large pot with lid
- Pastry brush
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
2. Add the ground beef, paprika, salt, and black pepper to the pot. Cook, stirring occasionally, until the beef is browned and cooked through, about 10 minutes.
3. Remove the pot from the heat and set it aside to cool slightly.
4. Preheat the oven to 375°F.
5. Unroll the phyllo dough and cut it into 2-inch wide strips.
6. Brush each strip with melted butter.
7. Place a spoonful of the beef mixture at the end of each strip and roll it up into a spiral shape.
8. Place the spirals in the pot, starting from the outside and working your way inwards, until the pot is filled.
9. In a small bowl, whisk together the yogurt, egg, and milk. Pour the mixture over the top of the spirals.
10. Cover the pot with a lid and bake for 45 minutes, or until the phyllo dough is golden brown and crispy.
11. Remove the pot from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 25g
Protein: 20g
Substitutions for ingredients:
- Ground lamb or pork can be used instead of ground beef.
- Clarified butter can be used instead of vegetable oil.
- Greek yogurt can be used instead of plain yogurt.
Variations:
- Add chopped spinach or feta cheese to the beef mixture for a different flavor.
- Use chicken or turkey instead of beef for a lighter version.
- Make individual servings by using muffin tins instead of a large pot.
Tips and tricks:
- Make sure to brush each phyllo strip with plenty of melted butter to ensure it crisps up nicely.
- If the phyllo dough tears, don't worry, just patch it up with another strip.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Bosnian Pot Burek in the pot it was cooked in for a rustic presentation.
Garnishes:
Sprinkle chopped parsley or cilantro over the top for a pop of color.
Pairings:
Serve with a simple green salad dressed with lemon and olive oil.
Suggested side dishes:
Roasted vegetables or a side of rice would be a great accompaniment.
Troubleshooting advice:
- If the phyllo dough is not crispy enough, try baking it for a few more minutes.
- If the yogurt mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Bosnian Pot Burek is a traditional dish from Bosnia and Herzegovina. It is typically served as a main course or as a snack.
Flavor profiles:
Savory, meaty, crispy, and tangy.
Serving suggestions:
Serve hot with a dollop of yogurt on top.
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Region: Bosnian