Came good with beer. Burekas filled with lamb and chard/Dror Einav
What do we like about this recipe? It contains few ingredients that are easy to obtain, and this dish is great as a starter for the Shabbat table, but also one that is served to a table in the living room when hosting friends for a soccer game, picnic or balcony dinner with a glass of beer in hand.
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make borekas home made immediately including the dough
Burekas filled with lamb and chard that fills the house with baking scents / Dror Einav
Groceries:
- 1 pack of thawed pilas dough 4-6 hours in the refrigerator
- A bundle of chard leaves cut even without the stem
- Half a lemon
- 1 finely cut white onion
- Half a kilo of minced lamb (ask the butcher for a back shank)
- 1/2 tsp. bharat
- A little cumin
- Salt and pepper
- 1 egg
- A little black seed
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How to prepare:
1. Boil water in a saucepan, add in the chard leaves and half the lemon and bring to a boil. Cook the leaves on medium flame for another 5 minutes and drain.
2. Heat a pan with a little oil and fry the onion until it becomes transparent. Add the lamb meat and stir for another 3 minutes (note that the meat crumbles during burning and does not turn into small lumps).
3. Add the chard leaves to the meat and season with bharat, cumin, salt and pepper. Mix, taste, fix seasoning and refrigerate at least half an hour before filling.
4. Preheat oven to 190 degrees Celsius.
5. Open the dough on a work surface, arrange the meat and chard mixture that has cooled in the meantime and fold over the filling the thickness of a sausage. Can be cut into rectangles of 10 cm or slightly longer, and folded into a slug shape.
6. Place the pastries on a baking sheet lined with baking paper, brush with a beaten egg, sprinkle with black seed and place for 20 minutes in the hot oven or until browned.
- More on the subject:
- Doughnuts
- meat
- Aries
- Chard
- recipe