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Turkish burek with meat filling
10 servings2 hours
Filo dough - 400 gr, Sunflower oil - 4 tbsp, Eggs - 2 pcs., Yogurt - 3 tbsp., Water - 125 ml, Ground beef - 450 g, Onions - 1 pc., Chili pepper - 2 teaspoons, ground black pepper - 2 teaspoons, Sunflower oil - 4 tbsp., Salt - 2 tsp., Eggs - 1 pc., Yogurt - 2 tbsp.
How to make a Turkish burek with meat filling? Prepare the necessary ingredients for the filling. Minced meat can be used any: pork, beef, mixed. Clean the onions, rinse and cut into a medium cube. 
In a frying pan, heat the vegetable oil, place the onion on top of it and fry until golden, add the minced meat and stir. Fry everything together a little, add salt and pepper to taste. Stir everything again, cover and simmer for 10-15 minutes. Cool the finished filling to room temperature. 
Prepare the necessary ingredients for impregnation. In a cup, mix the eggs, natural, non-spiked yogurt, vegetable oil and water. Turn on the oven 180 degrees beforehand. 
Take a sheet of filo dough, brush it with impregnation and place part of the filling on one edge. 
Roll the filled dough into a roll. Do this carefully so as not to tear the thin dough. 
Wrap the roll in a snail and place in a baking tin. I have a form with a diameter of 26 cm. I covered the bottom of the form with parchment and greased with vegetable oil. Do the same with the rest of the dough, impregnation and filling. So form a large snail pie. 
For the ruddy crust, mix the egg with the yogurt and brush the future burek with this mixture. If desired, you can sprinkle it with sesame seeds. Bake the burek in an oven preheated to 180 degrees for 30-35 minutes until golden, ruddy. It may take a little more or less time, navigate your oven. I baked for 30 minutes in top/bottom heating mode. Enjoy your meal!