90 minKayseri manti
Beef dumplings cut chickpea-small, with garlic yogurt and chili butter.
Involved · 90 min
Bosnian Meat Pie (Burek)
A traditional Balkan delicacy made with paper-thin handmade dough and a savory ground meat filling.
- Prep
- 60 min
- Cook
- 45 min
- Time
- 105 min
- Servings
- 6
- Calories
- 450
- Level
- Involved
- Heat
- Gentle heat
- Region
- balkan
Servings6
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 500g flour
- 300ml warm water
- 1 tsp salt
- 300g ground beefInstead: lentils
- 2 onions
- 100g melted butterInstead: olive oil
- 50ml vegetable oil
- 1 tsp black pepper
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Knead flour, water, and salt into a soft dough and let it rest for 30 minutes.
- 2
Sauté chopped onions with ground beef, add spices, and let cool.
- 3
Divide dough into 6 balls, roll out to plate size, and brush with oil.
- 4
Stack the dough pieces and let rest for another 15 minutes.
- 5
Stretch the dough by hand, add filling, and roll into a coil.
- 6
Place in a greased tray and bake at 180C until golden brown.
Note. Always let the dough rest at room temperature to ensure it stretches easily.
Questions
Why does the dough tear?
Insufficient resting time or flour quality can affect elasticity.
How to make it crispier?
You can add a splash of mineral water to the oil mixture brushed on top.
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