Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. paprika
- 1/2 tsp. cumin
- 1/4 cup parsley, chopped
- 1/4 cup dill, chopped
- 1/4 cup feta cheese, crumbled
- 1/2 cup butter, melted
- 1 lb. phyllo dough
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground beef over medium-high heat until browned. Drain any excess fat.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. Add the olive oil, salt, black pepper, paprika, and cumin to the skillet and stir to combine.
5. Remove the skillet from the heat and stir in the chopped parsley, dill, and crumbled feta cheese.
6. Brush the melted butter on the bottom and sides of the baking dish.
7. Lay one sheet of phyllo dough in the baking dish and brush it with melted butter. Repeat with 5 more sheets of phyllo dough, brushing each layer with melted butter.
8. Spread the meat mixture evenly over the phyllo dough.
9. Layer 6 more sheets of phyllo dough on top of the meat mixture, brushing each layer with melted butter.
10. Brush the top layer of phyllo dough with melted butter.
11. Use a sharp knife to cut the byrek into squares or triangles.
12. Bake the byrek for 35-40 minutes, or until the top is golden brown and crispy.
13. Let the byrek cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 26g
Protein: 14g
Sodium: 510mg
Sugar: 1g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of ground beef.
- Green onions can be used instead of regular onions.
- Feta cheese can be substituted with goat cheese or ricotta cheese.
Variations:
- Add chopped spinach or kale to the meat mixture for a healthier version.
- Use different herbs and spices to change the flavor, such as oregano, thyme, or coriander.
- Add chopped tomatoes or bell peppers to the meat mixture for extra flavor.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out and becoming brittle.
- Let the byrek cool for a few minutes before cutting into it to prevent it from falling apart.
- Leftover byrek can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover byrek can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the byrek, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the byrek on a platter with a side salad and some lemon wedges for squeezing over the top.
Garnishes:
Sprinkle some chopped parsley or dill over the top of the byrek for extra flavor.
Pairings:
Byrek me Mish goes well with a side salad or some roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted eggplant
- Grilled zucchini
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with another piece of phyllo dough and brush it with melted butter to seal it.
- If the byrek is too dry, brush some melted butter over the top to add moisture.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Byrek is a traditional Albanian dish that is made with phyllo dough and various fillings, such as meat, cheese, or vegetables. It is often served as a snack or appetizer.
Flavor profiles:
Byrek me Mish has a savory and slightly spicy flavor, with hints of paprika and cumin. The feta cheese adds a tangy and salty flavor to the dish.
Serving suggestions:
Serve the byrek warm or at room temperature as a snack or appetizer. It can also be served as a main dish with a side salad or some roasted vegetables.
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Region: Albanian