ponedjeljak, 28. rujna 2015.

Burek / Meat pie "burek"

Burek / Meat pie "burek"
Burek / Meat pie "burek"

O njemu ne znam, ne mogu i ne ću više od njega samog reći.... BUREK!
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About him I do not know, can not and will not more say just.... BUREK!

Burek / Meat pie "burek"

Sastojci za kore - jufke: 
700 g brašna, 500 ml mlake vode, malo soli, 4-5 žlica ulja, 2 žlice vinskog octa.  

Za nadjev: 
400-450 g mljevene junetine, 2 crvena luka, sol, ulje, papar i 2 dcl vode.

Priprema: 
Pogledajte i naš video recept...



Prosijati brašno, dodati sve sastojke i umijesiti tijesto da postane jednolično i sjajno, ne previše tvrdo, ali ni mekano. Dobro ga na dasci izlupati... bacati iz visine na dasku... to je zapravo najvažniji dio u pripremi tijesta za pite...
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The ingredients for the crust - dough:
700 g of flour, 500 ml of water, a little salt, 4-5 tablespoon oil, 2 tablespoons vinegar. 
For the filling: 
400-450 g minced beef, 2 onions, salt, oil, pepper and 2 ounces of water. 
Preparation: 
Watch our video recipe ... 


Sift the flour, add all ingredients and knead the dough to become uniform and shiny, not too hard, but not soft. Well knead it ... throw from the height to the board ... this is actually the most important part in the preparation of dough for pies ...

Burek / Meat pie "burek"

Podijeliti ga na 4 jednaka dijela i svaki razvući na veličinu palačinke, nauljiti dobro i staviti na tanjur isto tako nauljen. Neka se odmara najmanje pola sata.
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Divide it into 4 equal parts and each stretch to the size of pancakes, well oiled and put on a plate as well oiled. Let rest for at least half an hour.

Burek / Meat pie "burek"

Za nadjev dobro usitniti luk i umiješati ga s mesom. Posoliti i obilato popapriti svježe mljevenim paprom... 
Dodati 2 dl vode i ako treba još malo, da bi smjesa bila mekana.
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For the stuffing well chop the onion and mix it with the meat. Add salt and pepper freshly ground ... Add 2 ml of water and if you need a little more to make a soft mixture.

Burek / Meat pie "burek"

Stol prekriti velikim platnenim stolnjakom, pobrašniti ga i staviti tijesto. Pobrašniti i tijesto ... obilato! 
Valjkom razvući u malo veći krug ... Nauljiti ga i još jednom ostaviti da se odmori, ali samo 10 min. 
Nastaviti vući tijesto i oblikovati ga u pravokutnu formu ... Podizati kraj malo prema gore i vući istovremeno prema sebi...
Rasporediti nadjev, nauljiti ... nakapati prazni dio tijesta uljem... 
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Table covered with a large canvas cloth, dust with flour on it and put the dough. Dust with flour and dough ...With roller turned into a slightly larger circle ... oiling it and once more leave to rest, but only 10 min. Continue to pull the dough and shape it into a rectangular form ... Raise end slightly upward and pull at the same time towards yourself ... Deploy stuffing, oiled ... oiled empty part of the dough with oil ...

Burek / Meat pie "burek"

Zamotati u tanje kobasice... složiti trostruku formu...  
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Wrapped in thin sausages ... make triple form ...

Burek / Meat pie "burek"

Slagati u nauljenu posudu za pečenje...
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Put in oiled baking dish...


Burek / Meat pie "burek"

Nauljiti malo izvana... Poprskati s dec - dva vode i staviti peći. Prvih 15- ak min peći na jakoj vatri i kad porumeni smanjiti na 200°C i peći još 15 - 20 min... Izvaditi i poprskati ga još jednom s 2 dl prokuhale vode, malo ulja i soli. Vratiti na kratko u pećnicu da se upije voda, a burek ponovo zahrska.
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Oiled little outside ... Sprinkle with a little water and put in the oven. The first 15-odd minutes bake over high heat and when browned reduced to 200 ° C and bake for another 15-20 minutes ... Take out and spray it again with 2 dl boiled water, a little oil and salt. Return briefly to the oven to absorb water, and make pie crispy.

Burek / Meat pie "burek"

Burek / Meat pie "burek"