Potato burek is a simple and delicious dish. We have been making it more often during the isolation, since we don’t go out as often to get ingredients and we have potatoes and filo dough stored.
You will need about 7 potatoes, give or take, depending how small or big your potatoes are. If you end up with extra filling, you can always eat it as is.
- 1 pkg thawed filo pastry dough
- approx. 7 potatoes
- 2 tbsp tomato paste
- 1 tbsp or a bit more of pepper paste
- 1 onion
- salt to season
- 1/2 cup butter
- 3/4 to 1 cup milk
- 2 eggs
- blackseed
Peel the potatoes and cut into pieces. Boil and season with salt so the potatoes are not bland.
Chop the onion and cook in a pan with a good amount of olive oil. You will need to be generous with the oil as potatoes are dry. Add in the tomato paste and pepper paste, but if you don’t have pepper paste, just use tomato paste. Add in the potatoes and mash with a potato masher or fork. Season with salt.
In a small pot, melt the butter. In a medium sized bowl, whisk together the eggs and milk, add a little salt to season, and stir in the melted butter.
Lay our your filo dough, and spoon over the milk mixture, add a few tablespoons of potato filling across the filo dough and roll up, 2 filo at a time. Add to a baking pan that will fit the rolls. Continue until you finish the potato filling. Once all the rolls are finish and in the pan, cut the rolls into 2 inch size pieces, pour over the milk mixture, and sprinkle with black seeds. Bake at 350 for 25 to 35 minutes depending your oven.
The filling is so delicious I could eat it by itself. I always think of byrek as being so much work, but his was easy. Faleminderit!