| Bourek - many ways |
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Bourek is a popular Middle Eastern dish - but what if your family and guests have different food preferences?
You will need: 18 sheets fillo pastry (no need to keep covered if working quickly) olive oil to brush Have all fillings pre-prepared. About a cup each. Suggestions: Cooked spinach and marinated fetta, mashed together Cooked chicken mince with tomato paste and pesto 3 chopped mushrooms cooked in butter and a little water until cooked and evaporated, mixed with baba ganoush. Grated cheese, garlic paste and chilli jam leftover mince and vegetables, seasoned to taste To make: Brush first three sheets fillo lightly with olive oil, and stack on top of each other. Spread first filling down one long edge of the stack then roll up tightly, and roll into a coil. Put aside, covered with a teatowel while doing the remainder. Repeat with remaining fillings then grease a large pizza pan or baking tray. Arrange the filled coiled pastry equally on the pan, leaving a space in the middle so they cook evenly. Drizzle with any remaining olive oil from brushing, or use extra. Bake in a preheated fan-forced oven at 200C until golden and cooked top and bottom – about 30 minutes. Serves 4-6 This makes a good dish if you have a group with varying dietary preferences, as people can eat just the quarter they like, or have little pieces of all.
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