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Beef Burek from the Balkans

 ----- 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.



 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.  

  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)
    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
    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 


  (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 


  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. 

Marinated Feta Cheese

 ----- 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.


  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

 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

Honey Mustard Sauce

----- 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...


  Honey Mustard Sauce

  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"!)

  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 

  In small bowl combine all ingredients. Mix well and refrigerate. 
  Makes 1 1/2 cups. 

Whole Grain Bread Machine Bread

----- 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:

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.


Peanut Butter Fudge with Marshmallows

----- Original Message ----- 
  From: Linda 
  To: phaedrus 
  Sent: Wednesday, March 14, 2001 8:08 AM
  Subject: Re:Peanut Butter Fudge?

  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

Hello Linda,

Try the ones below.


  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.
   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.
   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
   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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