This is another favourite burek recipe that I am sharing with you today, it’s been one of my favourites since I was kid!
Meat and potatoes, you can’t go wrong with those two ingredients! The black seeds on top of this burek really makes it taste amazing, it really doesn’t taste the same without it, I can’t explain why. You can make it without it and if you never had black seeds before you don’t know what you are missing out on!
What you will need:
- 4 -5 cups grated potatoes
- 1/2 lb ground beef
- 1 onion
- 1 pkg thawed filo dough
- 3 eggs
- salt and pepper
- 1/2 tsp cumin – optional
- 1 and 1/2 cups milk
- 1/2 cup olive oil
- black seeds-optional
Dice onion and saute in olive oil until soft (do not brown) add in the ground beef, crumble and cook until no longer pink, season with salt and pepper and cumin if using.
Peel and grate potatoes, rinse and allow to drain in a strainer. Combine the grated potatoes with meat mixture and season with salt and pepper.
In a large bowl whisk eggs, milk, and oil season with salt.
Grease a large baking pan (like a 15 inch lasagna pan) and lay two sheets of filo. Spoon over some egg mixture and continue to layer with two sheets of filo and spoon over some egg filling over every two sheets, stop when half the filo is done so you can add the filling. With a pasta spoon or a spoon that has holes or you can strain the filling, spoon over the filling evenly spreading it out.
Continue layering with the two sheets of filo and egg mixture.
Cut into squares, spoon over remaining egg mixture. Top each square with black seeds.
Bake at 375 till golden, takes about 40-45 minutes. Enjoy!
OMG, I’m drooling & I love potatoes in any form. Looking good mashaAllah.