Serbian berek with meat is baked from the thinnest sheets of filo dough, which are oiled and layered in layers for baking, stuffing in the middle with minced meat. Minced meat pre must be fried with onions and herbs, so the filling will turn out more juicy and tasty. Before baking, the string is poured with a mixture of yogurt, eggs and mineral water and left to soak, then baked in the oven. Layer cake is very tasty fragrant. Serve it as a snack or main course. In Serbia berek is also considered the perfect snack during a hangover when it is eaten with a glass of cold kefir. Börek is great for lunch as a main course. It can also be frozen until or after baking. Share with friends: 
Time: 3 hours. 30 min. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. minced meat from the cervical-scapular part of beef or a mixture beef, pork and lamb
- 1 tbsp. finely chopped onion
- 1 tbsp. chopped parsley
- 1 tbsp. l salt
- 0.5 tsp pepper, or to taste
- 5 tbsp. l vegetable, sunflower or pumpkin oil
- 1 pack (450 gr.) Thawed filo dough
- 6 large eggs whipped
- 1.5 tbsp. yogurt
- 1.5 tbsp. sparkling water
Recipes with similar ingredients: filo dough, ground beef, eggs, yogurt, sparkling water, parsley
Recipe preparation:
- Fry the onion and minced meat in a large pan until the meat becomes brown and onion translucent. Drain the liquid through a colander. Return the minced meat with onions to the pan, add parsley, salt and pepper and fry for 1 minute, mixing thoroughly. Remove from the stove and let mincemeat cool to room temperature.
- Slightly sprinkle with a cooking spray the size baking dish 22×32 cm. Divide the filo dough into two piles (approximately 14 sheets each) and cover them so that they do not dry out. Half the dough will go to the bottom of the cake, and the other half to the top.
- Put 2 sheets of dough in the prepared dish and lightly grease butter, twisting the hanging edges. Put 2 more sheets on top and grease with oil. Continue styling until you use it. one pile of filo dough.
- Spread the cooled meat evenly over the top sheet of dough in form. Top, cover the meat with the remaining sheets of dough 2 leaf, lubricating them with oil.
- Lubricate the top of the pie with a thin layer of butter. WITH using a serrated knife with a sawing motion, cut the string into 12 squares.
- In a medium-sized bowl, mix the eggs with yogurt and soda. Pour a mixture of borek. Cover with plastic wrap and place in refrigerator for 2 hours. Preheat the oven to 175 ° C. Bake berek 45 minutes or until golden brown. Cool slightly before serving. on the table.
