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----- Original Message -----
From: Harvey
To: phaedrus
Sent: Wednesday, March 21, 2001 7:06 PM
Subject: recipe
My wife and I went to a Serbian restaurant and had a dish that was
outstanding. The owner wouldn't share the recipe. Would you by any
chance have a recipe for Beef Burek?
Hello Harvey,
Burek is a common dish in the Balkans, Greece, Turkey, etc. It can be made with cheese
(most common), mutton, beef, veal, or pork. The recipe varies as much as the ingredients.
I could find only one Americanized recipe for Beef Burek, but I found some translated ones
below. There's one for beef/pork, one for beef/veal, one for just "meat", one for mutton,
and one for cheese below.
Phaed
Burek
Ingredients :
1 box filo dough
1 onion, finely chopped
1 1/2 lbs. ground round
1/2 lb. ground pork
2 eggs, whisked
Salt & pepper to taste
Melted butter, 1/2 stick
1/4 c. oil
Preparation :
Saute onions in oil, add meat and cook until browned. Drain fat.
Lay out dough and cover with towel to avoid drying. Brush with
butter and place mixture using 3 leaves at a time. Roll as tightly
as possible. Put in pan sprayed with Pam. Bake at 325 to 350
degrees for 30 to 35 minutes.
---------------------------------------------------------
Burek
Ingredients for pastry: 500g of Plain flour 25g of butter, Salt,
Warm water.
Ingredients for filling: 500g of minced Veal, 250g of minced beef,
4 onions, 25g of butter, 2 egg yolks, Salt and Pepper.
Preparation: Mix flour, melted butter, salt and warm water to prepare
the pastry. Cut the pastry in four equal pieces. To prepare the filling
mix the meat, melted butter, chopped onions, egg yolks, salt and pepper.
Roll the pastry out on the table until very thin and leave for few minutes
to dry. Cover the pastry thinly with melted butter. Put the filling at the
edge of one side of the pastry and roll it up to create sausage roll like
pastry. Take the round dish and create the spiral with the pastry starting
from the middle of the dish. Before completely baked pour either the double
cream or butter melted in warm water.
--------------------------------------------------------
Pita Burek (Pita with Meat)
Contributed by Lilla Jakobsz
In a bowl put:
- 1 lb ground meat
- 1 onion (cut into small pieces)
- grated potato
- 1 tsp black pepper
- 1/3 cup warm water
- 1/2 table spoon salt
Mix everything
Grease the pan (9x13)
- On a kitchen towel put one sheet of fillo dough
(Athens seems to work the best) and spread a little oil on it
- 2 inches from the end of the dough (long side) put a little
of the mixture (about 1 in width)
- Roll the dough, starting at the side closer to the meat mixture
- Roll the snake like pita into a circle (like a cinnamon roll)
- Put into a greased pan, and put a touch of oil on the top
- Repeat procedure until you are all done
- Put into a preheated oven (350 degrees) and bake for about 1/2 hour
You can serve this meal with plain yogurt (in a separate bowl or cup)
------------------------------------------------
"Tchil Burek"
(for 8-10 persons)
FOR DOUGH:
500 gr flour
2 eggs
2 tablespoons thick yoghurt or 500-700 gr ready
made thin layers of dough for the pie.
1/2 l bone stock or soup from soup
1 onion
40 gr oil
500 gr ground mutton
salt
red paprika pepper
100 gr margarine or butter or 1 dl oil to
sprinkle dough
1/2 l thick yoghurt
1-2 cloves garlic
Prepare bone stock or soup from cube. Prepare layers of dough from
flour and other ingredients or separate ready-made thin layers of
dough for the pie and dry a little. Cook slowly finely chopped onion
in heated oil until slightly tender, then add ground meat and cook
until it is tender and the juice evaporates. Add salt, red paprika
pepper and mix. Grease the baking pan, a deeper one, with heated oil.
Place 1-2 dough layers at the bottom, sprinkle with oil, pour over
some soup. Continue with the dough layers, abundantly sprinkling them
with oil until all are used. Beat thick yoghurt, add finely chopped
or crushed garlic and pour half of it over the arranged dough layers.
Turn the meat mixture over and pour in the rest of the yoghurt.
Bake in the oven preheated to 200 C about 40-60 minutes. When done,
cool and cut into squares. This "burek" can be served as the main dish
with a thick vegetable soup and mixed salad.
-----------------------------------------------------
Cheese-Filled Phyllo Pastry Cigarro Burek
Ingredients
(40 servings)
6 oz Feta cheese, crumbled
4 oz Creamed cheese
1 Egg, beaten
2 tb Chopped fresh parsley
1 tb Chopped fresh dill, or 1 tsp dried
8 Sheets packaged phyllo dough
1/2 c Butter
Instructions
Throughout the Middle East, bureks are made by folding buttered,
cheese-filled phyllo dough into little triangular shapes. Cigarro
bureks taste the same but, as the name implies, are rolled into
cylindrical shapes resembling small cigars. Bureks, frozen unbaked,
can go directly from the freezer into a preheated 375 F oven to make
an instant hors d'oeuvre.
Makes 40
Defrost the phyllo dough and return the remainder to the freezer.
Butter a cookie sheet. Melt the butter and remove from the heat.
Preheat the oven to 375F.
Mix the feta and cream cheese with the egg and herbs and set aside.
Layout one sheet of phyllo dough on a counter. (Keep the remaining
dough covered with a slightly damp towel to prevent its drying out.)
Brush the sheet of dough with some melted butter. Cut it the short
way into 5 strips, about 3x10 inches each. Place 1 1/2 teaspoons of
the filling at one end of each strip. Roll the strips into cylinders
about 1/2 inch in diameter. Continue until all of the dough has been
cut, filled, and rolled.
Arrange 2 to 3 cylinder per person on the cookie sheet and brush them
with more butter. (Freeze the rest of the cylinders, unbaked, for use
at another time.) Bake for about 10 minutes, or until the cylinders
are well browned and very flaky.
----- Original Message -----
From: Leslie
To: phaedrus
Sent: Thursday, March 15, 2001 3:26 PM
Subject: Feta cheese
I once purchased a jar of Feta Cheese marinated in olive oil,
however there is more to it than the above . It was so delicious
but very expensive! Could you help me?
Thank you Leslie
Hi Leslie,
Well, as usual, there are several recipes out there for marinated feta cheese.
Below are the two best ones.
Phaed
Marinated Feta Cheese
12 ounces feta cheese (the softer kinds imported from Israel
or France are best for this)
6 large garlic cloves, peeled
10 large sprigs fresh parsley
10 large leaves fresh basil
2 teaspoons fresh oregano
good quality extra virgin olive oil
Preparation
Cut feta cheese into 1/2-inch cubes. Place cheese into shallow
non-reactive dish or plastic container. In food processor,
finely chop parsley, basil and oregano. With machine running,
drop garlic cloves through feed tube. Continue processing until
garlic and herbs are finely chopped, stopping to scrape down sides
as necessary. Carefully mix garlic-herb mixture with feta cheese,
coating cheese well. Pour enough olive oil into dish to completely
cover cheese mixture. Marinate 24 hours for up to one week and
serve at room temperature
------------------------------------
Marinated Feta Cheese Salad
Recipe courtesy Jamie Oliver
1 pound feta cheese
Flaked dry red chili
Dried oregano
Dried parsley
Bay leaf
Dried lemon thyme
Dried purple basil
Freshly ground black pepper
Fennel seeds
Remove the feta cheese from the pack and pat as dry as possible
with kitchen towel. Press the flavors into it. Pack the cheese
tightly into a jar and cover with olive oil. It will keep in the
fridge for up to two months.
Tips: For the very best results, don't use bought dried herbs,
instead make your own by drying leftover fresh herbs on a baking
sheet. Leave them somewhere warm; e.g. on top of your boiler,
washing machine, or oven and they will dry within a week.
Or put them in the oven at 200 to 225 degrees for 1 hour.
Uses: On a big plate, covered in fresh basil - served with lots
of other salads. As a cheese course, with crusty bread and fruit.
Don't throw away the oil - use it in your dressing
----- Original Message -----
From: Wilma
To: phaedrus
Sent: Thursday, March 15, 2001 10:40 AM
Subject: Recipe For Honey Mustard
I went to a restaurant in Mo. called Feathers who made a light
honey mustard dip, that was delicious and would love to know the recipe.
Thanks W.
Hi Wilma,
Well, the only restaurant that I can find called "Feathers" is "Bullfeathers". They do
serve honey mustard sauce with some of their dishes. However, I could not find a recipe for
their particular sauce. Since I have never been to that restaurant, I have no idea what their
particular sauce might be like, but below are two variations of honey mustard sauce/dip. Maybe
one of them is similar...
Phaed
Honey Mustard Sauce
Ingredients:
2/3 cup Dijon mustard (also great with regular table mustard)
1/4 cup sour cream (fat-free or low-fat sour cream may be substituted)
1/4 cup honey
1/4 teaspoon Worcestershire (try "reduced sodium Worcestershire"!)
Directions:
Combine ingredients and mix well!
------------------------------------
Country Honey Mustard Dip
Ingredients (1 servings)
1/2 c Salad dressing
1/2 c Sour cream
2 tb Country Dijon mustard
2 tb Honey
Instructions
In small bowl combine all ingredients. Mix well and refrigerate.
Makes 1 1/2 cups.
----- Original Message -----
From: Lou
To: phaedrus
Sent: Sunday, March 18, 2001 5:56 PM
Subject: bread recipes
> Sir:
> I am looking for recipes that I might use in my bread machine.
>
> I specifically want to make bread using whole grains, and no sugar or
> sweetener.
>
> Lou
>
Hello Lou,
Here are several sites that have good bread machine recipes:
https://207.71.8.132/kitchen/bread/
https://www.upword.com/bread/index.html
https://allrecipes.com/directory/334.asp
https://www.donogh.com/cooking/bread.shtml
You'll have to look through them to find what you want. They're mixed - not
all are whole-grain & not all are bread machine recipes. There should be
many there that will make good whole-grain bread with no sweetener.
Phaed
----- Original Message -----
From: Linda
To: phaedrus
Sent: Wednesday, March 14, 2001 8:08 AM
Subject: Re:Peanut Butter Fudge?
Hello,
In my searching for peanut butter fudge I ran across your site??
I have a wonderful recipe for it, but using peanut butter chips and
marshmellow creme which is NOT Available to my friend in Australia.
SO, question...does anyone out there have a recipe for it with peanut
butter and marshmellows... this should be easy to someone who cooks a
lot, I have NO CLUE HOW to start etc??? Thanks...qpatches
Linda
Hello Linda,
Try the ones below.
Phaed
Peanut Butter Fudge
Ingredients :
1 2/3 c. sugar
1 sm. can evaporated milk
2 c. miniature marshmallows or 16 lg. marshmallows
1 c. chunky or smooth peanut butter
1 tsp. vanilla extract
Preparation :
Mix sugar, milk and marshmallows in a medium saucepan. Cook and
stir over medium heat until mixture boils. Boil and stir for 5
minutes. Add peanut butter and vanilla. Stir until smooth. Pour
into a buttered 8-inch square pan. Cool and cut.
-------------------------------------------------
Peanut Butter Fudge
Ingredients :
1 c. sugar, white
1 c. brown sugar
1/2 c. can milk
2 tbsp. butter
1 tsp. vanilla
1/2 c. peanut butter
1 c. marshmallows
Preparation :
Cook all ingredients except peanut butter and marshmallows to
soft boil stage. Add peanut butter. Then marshmallows. Stir until
melted. Pour into greased pan.
----------------------------------
Peanut Butter Fudge
Ingredients :
5 c. granulated sugar
1 can evaporated milk (14 oz.)
1/4 lb. butter or margarine
6 oz. marshmallows
12 oz. peanut butter
Preparation :
Combine in saucepan sugar, milk and butter. Stir constantly
after comes to rolling boil for 7 minutes. Remove from heat. Add
marshmallow and peanut butter. Stir until smooth. Pour into
buttered pan. Note: Makes 5 pound fudge.
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Peanut Butter Fudge
Ingredients :
1 1/2 c. sugar
1 tbsp. butter
1/2 c. cream
16 marshmallows (cut)
3/4 c. peanut butter
1 tsp. vanilla
1 c. nuts, chopped
Preparation :
Combine sugar, butter and cream in a 2 quart bowl. Cook in
microwave for 3 minutes on roast. Stir well. Cook 3 minutes more.
Stir if sugar is not dissolved, cook 3 minutes more. Stir in
marshmallows and peanut butter. Beat until smooth. Stir in vanilla
and nuts. Spread in buttered 8 inch square baking dish. Cool. Cut.
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Peanut Butter Fudge
Ingredients :
3 c. sugar
1 c. milk
1 c. peanut butter
15 to 20 lg. marshmallows
1 stick margarine
1 tsp. vanilla
Preparation :
Boil milk, sugar and margarine until it forms a soft ball (when
tested in cold water). Take off heat and add marshmallows. Beat
until dissolved. Add peanut butter and vanilla. Pour in lightly
greased 9 x 13 pan. When cool, cut in squares.
----------------------------------
Peanut Butter Fudge
Ingredients :
1 box 10x sugar
3/4 c. milk
6 tbsp. cocoa
6 tbsp. marshmallows
6 tbsp. peanut butter
1 tsp. vanilla
Dash salt
Preparation :
Mix sugar, milk, salt, vanilla and chocolate. Bring to boil.
Boil for 5 minutes stirring. Remove from heat. Add peanut butter
and marshmallow stirring well. Pour into greased 9 x 12 pan and
cool.
----------------------------------
Peanut Butter Fudge
Ingredients :
5 c. sugar
1 can evaporated milk
1 stick margarine
2 tsp. vanilla
1 c. peanut butter
1 c. marshmallows
4 tbsp. dark cocoa (unsweetened)
Nuts, raisins, etc. (optional)
Preparation :
Combine sugar, milk, margarine, vanilla, and cocoa in large
saucepan. Mix well and bring to a rolling boil. Boil, stirring
constantly, for about 20 minutes. To test mixture for candy
consistency, you simply drop a hot teaspoon of mixture into a very
cold cup of water; let set for a few seconds, then roll into a ball
with fingers. If ball is slightly firm and doesn't slip through
your fingers, it's done. Take off from heat and add peanut butter
and marshmallow, stirring constantly and immediately. Pour into a
buttered cookie sheet to cool.
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