Byuzgurlu berek - a pie in a fold (master class)

Category: Bakery products
Kitchen: turkish
Byuzgurlu berek - a pie in a fold (master class)

Ingredients

dough:
lavash (60 cm) 4 things
filling:
olive oil (or vegetable) 50 ml
large onion 2 pcs
large boiled potatoes 1- 1, 5 pieces
ground beef 350 g
dill, parsley 10-15 branches
salt, black pepper taste
fill:
milk 50 ml
olive oil 25 ml
water 100 ml

Cooking method

  • 1. Let's prepare the filling:
  • Byuzgurlu berek - a pie in a fold (master class)
  • 2. Finely chop the onion, fry over low heat until golden brown
  • Byuzgurlu berek - a pie in a fold (master class)
  • 3. Put the minced meat, knead it well, stir with the onion, simmer for 5-8 minutes. over low heat, stirring occasionally.
  • Due to steam, there is no clarity in the photo
  • Byuzgurlu berek - a pie in a fold (master class)
  • 4. Remove from heat, grate potatoes, add salt, pepper, dill, parsley. Mix well
  • Byuzgurlu berek - a pie in a fold (master class) Byuzgurlu berek - a pie in a fold (master class)
  • Here we have such a filling (preferably with a warm filling, then it is more pliable, it is easier to smear)
  • Byuzgurlu berek - a pie in a fold (master class)
  • 5. Mix liquid ingredients
  • Byuzgurlu berek - a pie in a fold (master class)
  • 6. Spread pita bread, grease it with pouring
  • Byuzgurlu berek - a pie in a fold (master class)
  • 7.Collect it from the edges in the form of a cross, as shown in the photo
  • Byuzgurlu berek - a pie in a fold (master class) Byuzgurlu berek - a pie in a fold (master class)
  • Byuzgurlu berek - a pie in a fold (master class) Byuzgurlu berek - a pie in a fold (master class)
  • 8. Put the filling in the middle of the improvised flower
  • Byuzgurlu berek - a pie in a fold (master class)
  • with the filling, do not overdo it, I put 2 tbsp. l and evenly rubbed with a spoon. I made sure that the filling should be a thin layer, then it turns out very tasty.
  • 9. Cover with one petal, grease it with filling and put the filling again.
  • We do everything else in the same order, not forgetting to grease the lavash with filling
  • Byuzgurlu berek - a pie in a fold (master class) Byuzgurlu berek - a pie in a fold (master class)
  • Byuzgurlu berek - a pie in a fold (master class) Byuzgurlu berek - a pie in a fold (master class)
  • 10. After collecting all the petals, we put our hand under the bottom, with the other hand we support the top,
  • turn over and put on a baking sheet, greased with butter
  • Byuzgurlu berek - a pie in a fold (master class) Byuzgurlu berek - a pie in a fold (master class)
  • Before sending to the oven, beat one yolk into the remaining filling.
  • Lubricate the surface of the cakes with a brush and do not forget to pierce in several places with a stick
  • Byuzgurlu berek - a pie in a fold (master class)
  • 11. Before removing from the oven, prepare 0.5 tbsp. water and (if available, a silicone brush). Once removed from the oven, quickly coat the pies with water and cover. I cover with a free baking sheet and leave that way until morning. In the morning I cut it, put it in a food container and in the refrigerator.
  • As you can see from the photo, my relatives did not allow me to do this.
  • Byuzgurlu berek - a pie in a fold (master class)

The dish is designed for

depends on which piece is a serving for you

Time for preparing:

2 hours (including baking)

Cooking program:

oven

Note

I did not set the baking time and temperature because what suits me may not suit you at all. This pie is best served hot. I hope you enjoy the cake. Through trial and error, diligence can achieve great results.
I wish you all - all health and good!

the dough can be made by yourself using this recipe:
🔗

Merri
Tatyana, please write a recipe for the test. Interesting pie shaping.
Mom Tanya
sir, very nice!!! Yes, and delicious, we must assume !!!!!
RusAnna
How interesting, I will definitely cook it.
Masinen
Quote: Merri

Tatyana, please write a recipe for the test. Interesting divided pie.
So this is lavash. In general, I think you can use Philo dough. It is very thin and such cakes are made from it.
It reminded me, Burek. In Bosnia, they cook it with meat. Use a thin dough as for baklava.
prubul
Thank you very nice. share more Turkish cuisine!
Elena Tim
sir, Thank you! Great recipe. very interesting assembly and unusual appearance. I will definitely do it!

Quote: Masinen
So this is lavash. In general, I think you can use Philo dough. It is very thin and such cakes are made from it.
Mashwhat a fine fellow you are! I was so fired up to bake. I sit thinking where to find such a thin lavash. It turns out that filo dough can really do.But I never bought it. Tell me, is it for sale frozen? I just don't know where to look for something even.
In the ABC of taste, maybe drive? And what is his sheet size?
Masinen
Linen, it is usually in the section where all the dough is.
Search)
Elena Tim
Freeze?
Masinen
Yes, and there I saw it.
Scops owl
Tanya, thanks for the recipe. It looks very interesting, so ribbed, unusual
sir
Thank you girls for your attention to the recipe. Forgive me for the silence. I can't use the site, thanks .Barbarita corrected the recipe.
sir
Merri
I buy dough, it's excellent here. I asked how to prepare the dough, from a professional, parasites do not reveal secrets. This is usually advised, flour, warm water, vegetable oil, knead for a long time, wrap in a towel for 30 minutes. let it lie down, then for a long time, thin, thin, no, it is more reliable and easier to buy. Yes, answered for me Masinen
Quote: Masinen
So this is lavash. In general, I think you can use Philo dough. It is very thin and such cakes are made from it.
kirch
And ordinary pita bread will not work? He's certainly not as thin as the Filo. But the filo dough is still expensive
Elena Tim
Quote: sir
This is usually advised, flour, warm water, vegetable oil, knead for a long time, wrap in a towel for 30 minutes. let it lie down, then thinly, thinly for a long time
By the way, I also thought that if I didn't find the filo, I would make the dough myself. And exactly the same composition came to mind! I'm no stranger to, I made the simplest samsa out of such a test, they sell this on every corner in Tashkent. True, this dough will have to be rolled out thinly for Berek to the point of stupor!
TATbRHA
Must be delicious! I will definitely bake it, thanks.
kubanochka
sirThank you very much for the recipe! Filo took the dough out of the freezer, now I will prepare the filling ... I fell in love with these folds
echeva
just a miracle! Original molding! Thank you 100 times !!!!
sir
kirch
Quote: kirch
But ordinary lavash will not work
I don’t know what it is with you. Here is the usual lavash, it is thin, but tough. You cannot collect it with an accordion. Well, if you can collect it, then why not.
echeva
and if you soak with filling, then maybe you get an accordion?
Merri
Quote: sir

Merri
I buy dough, it's excellent here. I asked how to prepare the dough, from a professional, parasites do not reveal secrets. This is usually advised, flour, warm water, vegetable oil, knead for a long time, wrap in a towel for 30 minutes. let it lie down, then for a long time, thin, thin, no, it is more reliable and easier to buy. Yes, answered for me Masinen
Tatiana, thank you, I also thought that soft unleavened dough would do.
sir
kirch , Elena Tim , TATbRHA ,kubanochka ,echeva ,
Girls, everyone is very grateful for the attention to my first child. I want to tell you what I myself did this borek yesterday for the first time. My mother-in-law told me on the phone, so I did it. My observations, since I did it for the first time, from a fool, especially to the first pita bread, I piled a lot of fillings, the dough itself is very thin and it turned out that my husband was eating a cutlet with echoes of the dough. I, on the 3rd pita bread, just came to my senses, little by little began to put it and it was the most delicious, if I did this from the very beginning, I could probably use 5-6 pita bread. And so, there are 4 more pieces in the kitchen. Tomorrow I’ll use them, make them with cottage cheese and spinach. Warmed up in the micro to be honest, it's very tasty and done quickly and easily.
sir
Elena Tim,
Quote: Elena Tim
I'm no stranger to, I made the simplest samsa out of such a test, they sell this on every corner in Tashkent. True, this dough will have to be rolled out thinly for Börek to the point of stupor!
Yes, you are doing such a thing that this rets. toy for you
kubanochka,
Quote: kubanochka
I fell in love with these folds
I also really liked this assembly of the dough, it is practical, easy, fast, beautiful + cut into small segments and does not crumble, the filling does not fall out. Cut of course after cooling completely.
echeva,
Quote: echeva
and if you soak with filling, then maybe you get an accordion?
I think if the dough is very thick, then no matter how much urine it is, it will not work like that, it will crumble and break
echeva
Tatyana, I do not understand, you roll out the dough yourself? we sell pita bread at every corner, very thin .. almost glow .. won't it work?
sir
echeva,
Nooo, I don't roll. I'm buying . I don't like to hold a rolling pin in my hands, and even here the dough is on sale.
Scops owl
But I don't remember what kind of lavash we have. Thin is clear, but hard or not? If hard can you hold it over the steam? Perhaps it will soften, although it may become sticky.It is necessary to try ...
kirch
We sell soft. Armenian lavash is called
sir
Scops owl,
Quote: Scops owl
If hard can you hold it over the steam?
Here's another thing I thought of, to burn my hands with steam, it's easier to roll with a rolling pin
kirch,
Quote: kirch
We sell soft. Armenian lavash is called
then full speed ahead, I had a very thin and inexperienced first pancake lumpy, in the first lavash there was a lot of filling, like a cutlet
variety
Forgive me, please, but it is possible for "those in the tank"

What kind of pita bread are we talking about? What about subtle is understandable. But here, for example, we sell ready-made baked lavash, which is quite thin, almost like pancakes-spreads (in general, thin pancakes in milk-water without yeast and baking powder), but I don’t think that they can be assembled in an accordion like that - they are a little harsh.
Or did you mean ready-made dough (unbaked) for lavash?
Sorry for the stupid questions, but I'm not "catching up" at all
Ikra
sir, the pies are delicious! Until I figure out what kind of lavash we have the thinnest to collect so beautifully.
And to everyone else who suffers from the filo dough I will say this: make a regular noodle dough with the addition of olive oil, and small pieces roll in a noodle cutter. When you roll it on the thinnest hole (you should get a "tongue" 40 centimeters in length), it is perfectly stretched by hands into a literally transparent piece of paper. Correctly rolled dough will not break. I used this to make Greek cigar pies, which we made from filo in the master class. It turned out great.
While Serin will bookmark the recipe, it hurts beautifully!
sir
variety,
You and me made a passenger in this tank
I'll try to answer this way, this dough is not so important. You can start it yourself, flour, water, a little oil growth. ... Roll it out yourself, it's troublesome. In this cake, molding is easy, convenient, beautiful, unusual and practical at the same time.
Quote: variety
Or did you mean ready-made dough (unbaked) for lavash?
Well, here we sell it slightly dried, in vacuum packages. Take ready-made unleavened dough and roll it out as thin as you can, look at the photo you can see that I also have it, it does not shine through
Ikra,
Thank you for such warm, kind words and tips!
Once again I was convinced that such relatives, kind, smart, beautiful, hardworking ..... Women, our women from the former USSR! Nowhere else! May God bless you all !!
variety
Quote: sir
variety, you and me made one passenger in this tank
well, it won't "rust" after me. As they say, even a whole academy of smart ones won't be able to answer as many questions as one fool can ask

means, any unleavened dough ...
And how will it go for dumplings?
And if non-yeast flaky?

Well, I continue to "puzzle"

sir
variety,
Quote: variety
well, it won't rust after me

Listen, you will soon escape from this tank
and I will probably stay for a long time
I found someone to load with questions I say I'm buying
we now look like this, broken not beaten lucky
SOS girls are dough makers, answer this lady's questions

Quote: variety
so, any unleavened dough ... And how will it go for dumplings? And if non-yeast flaky?

oh and made me laugh
Mom Tanya
sir, yes these are thoughts aloud !!! Brainstorm! Do not worry. Maybe someone will give practical advice ... !!!)))
Rick
Quote: kirch

We sell soft. Armenian lavash is called
People, where do they sell? On some network? Or in your local stores?
sir
Mom Tanya,
I really hope, Mom Tanya write one more message, or soon you will crawl into the tank, look at you messages 666
Mom Tanya
Quote: sir

Mom Tanya,
I really hope, Mom Tanya write one more message, or soon you will crawl into the tank, look at you messages 666

I'm a bullet !!! Now I'll go to cakes !!!)))
kirch
Quote: Rick

People, where do they sell? On some network? Or in your local stores?
Yes, they sell everywhere, including in Magnet. But I don't know if it will fit. It is in a plastic transparent bag, rolled up, there are several pieces. They bake, in my opinion, an emergency, with an Armenian surname, and even it seems in Tula. But it seems to me so. Haven't bought for a long time
Natalyushka
Very appetizing, bookmarked
Rick
Quote: kirch

Yes, they sell everywhere, including in Magnet. But I don't know if it will fit. It is in a plastic transparent bag, rolled up, there are several pieces. They bake, in my opinion, an emergency, with an Armenian surname, and even it seems in Tula. But it seems to me so. Haven't bought for a long time
I bought in Magnet. But something seems to me that he will not fit.
kirch
Yes, that's how it seems to me
prubul
Girls it filo dough recipe- 🔗 But here you have to be a pro with a rolling pin. : sk-izm: I definitely won't succeed! And here the young lady originally stretched
Tanya, I'm glad for you! so many reviews! What will happen after the 2nd recipe -1000!
sir
prubul,
Quote: prubul
🔗
Thank you so much for finding the recipe for this test and sharing. She has it so thinly that you can read the book after covering it. Girls, in our case, the dough is not so thin, you will read a book of figs. I think that the dough should be made according to this recipe, just do not roll it straight to such a subtlety. The dough recipe itself, I really liked it.

Quote: prubul
I definitely won't succeed!
And here you are in vain. Everything, you will succeed. You never know what you can do till you try .
Quote: prubul
Tanya, I'm glad for you! so many reviews! What will happen after the 2nd recipe -1000!
Thank you, you embarrassed me. Now in the oven (lorlu ispakli borek) curd spinach pie is being baked. In general, I want to give out a seven-day menu, for those who want to throw off the extra. Using this nutrition system, in a year and a half, without damage to my health, I threw off 28 kg. But I don't know where it can be placed.
Girls once again thank you all for your attention to the recipe !!!!
sir
prubul,
I transferred the address of the test that you shared to my recipe, I hope you do not mind, if you are against, let me know and I will delete it. Thanks 100 times more.))
Gala
Tatyana, did borek today. I took ready-made filo dough. This yummy turned out to be. I liked the meat filling very much. And I also made a filling of cottage cheese with feta cheese and herbs, which is also very tasty. Thank you
Byuzgurlu berek - a pie in a fold (master class)
sir
Check mark, Thanks, sunshine . I am very glad that I liked the result. Listen, he looks more appetizing with you than mine.
Quote: + Gala +
I also made a filling of cottage cheese with feta cheese and herbs, which is also very tasty
And I have no doubt, I also just baked curd-spinach. It will be necessary to lay it out somehow, let the young girls learn to bake. Still, for not at all experienced MK hostesses, the necessary allowance. Itself went through such difficulties, only we then did not have INETA. This is Peki for your health!
prubul
What about Turkish recipes? I really want to lose weight: girl_cray :, but at the same time it's delicious to eat!
Your recipes were uploaded to the cuisine of the peoples of the world

https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=603.0

can go there and continue, and in parentheses write by day!
And so

https://Mcooker-enn.tomathouse.com/in...tion=recipe;b=221;start=0

but there is the mistress of Alexandra
Giraffe
In general, girls, I recommend trying this dough... Once, I took the rolled circle in my hands and, having nothing to do, I got it into my head, began to stretch it with my hands and spin it. Seen enough, damn it, Italian chefs. So, this dough can be stretched until transparent and it will be strong. Only I have been making it for a long time without sugar. I just forgot about this nuance.
Scops owl
Tan, take the report and thank you Even I am only dumbfounded about the portions. I think the men will lay linoleum, besides soup on a burliuk and something else. In general, I liked it. I took our lavash, of course I didn't read the recipe. Immediately into a gallop on a warhorse, the First was burned, fired. Crunchy, delicious. The second I think, let me try to wrap it up in a blanket. Also tasty, not very different. And right now I read that to lubricate with water ...Well, next time Lavash is certainly not what you have. Oval and harsh, but there is something.
Byuzgurlu berek - a pie in a fold (master class)
Pilgrim73
sirand I made this pie today. The dough was made for custard dumplings from Admin. It is very delicate and all my folds are blurred. Of course, it looks much more spectacular from dry lavash. And one more moment, when I rolled out the dough for the first time and smeared it with pouring, I could hardly collect the dough in a flower, the dough became slightly sour and did not want to gather towards the center. The next run I greased only after the dough was formed. Conclusion: for pita bread, it is better to lubricate the circle itself, and then form folds; for gentle homemade dough, it is better to do this only after molding. I really liked the recipe itself, of course everyone has already been crushed.
Byuzgurlu berek - a pie in a fold (master class)

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