Burek or Börek is a traditional Turkish crusty pie (baked pastry), usually filled with meat or cheese. I personally love meat burek and I JUST HAD to find a way to make it less greasy and caloric while keeping the same taste! I discovered the secret and now I am revealing it to you! Not a little fat or greasy, completely healthy, and with an identical taste. You can now afford yogurt and burek much more often than you dreamed you ever could!
- Chop the onion and fry in olive oil until soft. Add the meat and salt (if desired you can add a tsp of black pepper and dried parsley), fry well and the filling is ready. One of the secrets to achieving the same taste as ordinary burek is here and that is the fact that in the preparation of the filling itself we use a lot of onions.
- Prepare the crusts in a way of setting 3 crusts for one roll, and in the end, you should get 4 rolls placed on a four-cornered baking pan, previously covered with baking paper.
- The preparation of a roll is done as follows: Take one crust, sprinkle it with a mixture of sparkling water, baking powder and olive oil, then put another crust on it and sprinkle it with the same mixture, but in a smaller amount. Put some sour milk or yogurt over this crust (this is the secret number two!) and then add the filling, but coat only half of the crust (check photos). After that, put the third crust, also sprinkle with the mixture of oil, baking powder and water, and then wrap it in a roll and arrange it in the baking tray.
- After rolling 4 rolls (made of 3 crusts) and cut each of them into 4 pieces and cover all rolls with the rest of the mixture of oil, baking powder and water.
- Bake for 10 minutes at 190 degrees, then remove the pie, coat with a mixture of 2 scrambled eggs and yogurt (sour milk). Return the pie to the oven for another 20 minutes to bake, take it out of the oven and serve.