GregaIvancic
Essential Ingredients
Phyllo dough
Filling
Finishing liquid
Equipment
Glowen Leather Apron
Glowen Table - M - Extended
Glowen Raptor 2 Multi-Fuel Pizza Oven
Glowen Table - XL
Door for Glowen Raptor 2
Step by Step Instructions
1
Home made phyllo dough
- Making your own phyllo dough is way more fun than buying it frozen from the store.
- We start by mixing in flour, water and after we mixed both together we add salt, that is because salt slows down the gluten development and we need a nice strong gluten so we add salt at the end.
- When the dough is firm and less sticky, we let it rest covered for few minutes. After that we cover it with oil and let it rest for 1h or event better if you make it a day before and let it rest longer, the longer it rests the stronger the gluten development is.
2
Filling
- To make a good filling we recommend that you grind your own meat. When we miced our meat we season it with salt and pepper only. We add chopped onion in the ration 2 parts meat and 1 part onion. We prepare a salty base, because burek is quite salty dish.
3
Stretching the dough
- When the dough is rested we oil up our working surface and put the tough on it, we have to oil up a lot because we dont want our dough to get ripped. The technique “HOW TO” is shown in the video.
4
Finishing liquid
- We preheat the pan in the oven and we mix the butter and sparkling water together before we pour it on the burek, to make it softer.
5
Cooking The Burek
- To make sure the burek is cooked throughout we preheat the oven to 250°C to start the baking and color on the botton, but then we turned off the flame and kept the heat around 200-220°C.
- At the end we turned on the heat on moderate setting to get some maillard reaction on the top of burek for flavour and crunch.
- When we poured the liquid over burek we put it back just in the hot ovenfor excess liquid to evaporate. No need to turn on the flames.
