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How To Make Buredžici: Meat Pie Topped With Bitter Cream, Yogurt & Garlic 


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Written by Aida Ibišević, from Balkan Lunch Field, a weblog concerning the artwork of Balkan delicacies.  
Buredžici are scrumptious rows of meat pie topped with a bitter cream, yogurt, and garlic topping. They’re a diminutive type of burek with a few variations that make them distinctive. 
The pronunciation could be difficult, however when you’d like to provide it a shot, it sounds one thing like: ‘booh-reh-gee-tzee.’ The plural kind is at all times used. Don’t ask for one buredžik, otherwise you may get only one chew. 
Hailing from Herzegovina, these bites of deliciousness are additionally present in most Sarajevo buregdžinica (a fast-food kind restaurant that sells Balkan pies, often known as pitas). 

In form and preparation, buredžici are just like mantije, one other burek-like specialty coming from the Sandžak area in Serbia, though by some accounts, buredžici require extra dough. In Muslim households, buredžici are normally made throughout Ramadan; nonetheless, their preparation shouldn’t be restricted simply to holidays. 
Burek In Bosnia And Herzegovina Delicacies 
Earlier than we get into what makes buredžici totally different, let’s discuss burek. 
Initially burek (‘börek’) is a Turkish dish dropped at the Balkans by the Ottomans. In Turkey and the remainder of the world, burek designates flaky pies made with very skinny dough, full of totally different elements, then baked. 
Everywhere besides Bosnia and Herzegovina, that’s. 
In BiH, the one pita (pie) known as burek is the pie made with meat. Each different pita has a reputation primarily based on its filling. For instance, cheese pie known as pita sirnica (sir means cheese), squash pie is pita tikvenica (tikva being squash), and so forth. 
On the finish of the day, what pita known as is irrelevant. 
What’s fascinating is the significance burek has in Bosnia and Herzegovina delicacies in comparison with the non-meat pitas. It’s the proof of a flexible, but meat-centric delicacies. 
Because it pertains to buredžici, having floor beef as their most important ingredient helps them profit from burek’s recognition. Though meat-only is essentially the most outstanding model, we’ll add a finely diced potato to our buredžici recipe immediately for that further kick of taste. 
A tip when you’re touring to BiH. Asking for one thing like a burek with cheese provides you with unusual appears. Or, like one lady, you might obtain a chunk of precise cheese in between two halves of a meat pie. If you happen to’re undecided how one can order, simply ask for a pita along with your stuffing of selection, or level to the pita you need. 
Form And Topping Make Buredžici Distinctive 

There are two most important variations between buredžici and different pies: form and topping. 
Buredžici are formed in a number of other ways relying on the way in which the dough is minimize and folded. 
In some locations, they’re formed like little triangles. Different folks wish to make dozens miniature stuffed dough balls. The style is equally nice; nonetheless, that is essentially the most visually interesting approach of forming the dough; after they come out of the oven, buredžici seem like one million flowering bites in a pan. 
There are variations of buredžici made with flaky, croissant-like dough, whereas different variations name for normal. 
Right now we’ll form them the way in which you’re most probably to come across them in a pita place. That is additionally the best technique to make them, and so they style simply as divine. We’ll form stuffed dough into skinny, lengthy rolls and minimize them into small rows. 
This ends in a number of rows of quick rolls snuggling subsequent to one another, completely positioned for what comes on high. 
Which brings us to the topping. 
After buredžici are baked, they’re generously topped with a combination of bitter cream, European type plain yogurt, and garlic. This topping is allowed a number of minutes to seep in whereas buredžici are resting within the heat oven. 
The addition of this topping provides buredžici a unique style than what you might be used to when you’ve had burek earlier than. Yogurt and bitter cream combination give the dough and meat an inflow of freshness. It takes away the heaviness that typically surfaces in richer pitas. 
In the meantime, garlic items the dish with simply sufficient spice to boost the urge for food with out taking the style overboard. 
It’s finest to make further topping (a lot of it!) as most individuals wish to pour extra over their serving of buredžici. 
If you happen to’re unfamiliar with the European type yogurt, it’s the non-sweet yogurt offered in most Worldwide meals shops. The consistency falls someplace between plain Greek yogurt and common milk. 
A few of you’ll have bother discovering it. There are a number of good substitutes. One is just to make use of bitter cream. An alternative choice is to combine the bitter cream with a bit little bit of heavy cream. Plain Greek yogurt additionally works, however add a bit little bit of water and whisk it till its consistency is liquid. Lastly, you should utilize buttermilk, which is in viscosity, and style the closest North American product to European yogurt. 
A Couple Of Garlic And Yogurt Ideas
In case you have low blood stress, ensure you have a spot to nap after consuming buredžici. Each yogurt and garlic decrease blood stress individually. Collectively they’re twice as potent. About 30 minutes after you eat them, you might wish to lay down for a bit. 
One other tip for visiting the Balkans: chorus from consuming garlic and onion early within the day. 
Understandably that is arduous to do if you’re surrounded by delicacies reminiscent of ćevapi and klepe dumplings.  Nonetheless, it’s a cultural no-no to stroll round (and particularly to take public transportation) with garlic or onion breath. One of the best factor to do is to attend till late afternoon or night to devour these dishes. And when you’re hanging out with a gaggle of individuals, be sure everybody eats the identical or related. 
Do-it-yourself Versus Retailer Phyllo (Filo) Dough 

Do-it-yourself phyllo for pitas beats another phyllo. At all times and eternally. 
Nonetheless, you’re most likely quick on time. And as you’re making one thing you’re not even positive you’ll like (though I assure you’ll!) for the primary time, you don’t wish to spend a lot of time making it. So, for this buredžici recipe, we’ll be utilizing retailer phyllo. 
You may make your burek type phyllo personal utilizing this recipe if you want.
The recipe has been examined and re-tested. These buredžici are so tasty most individuals do not know they’re made with retailer phyllo. One of many tips is utilizing mineral water with oil for brushing phyllo sheets earlier than stuffing them. Mineral water softens phyllo. This permits for phyllo and stuffing to unite in the identical approach they might with home made dough. 
The outcome are the flakiest, softest, most moist buredžici that may delight your style buds. You’re actually like these! Buredžici have a approach of sneaking into the hearts of people that strive them. 
Prijatno! 
How To Make Simple Buredžici 
Prep time: 15 min
Prepare dinner time: 35 min
Serving measurement: Four 

Substances
Dough
One 16-18 ounces (500 grams) field of phyllo dough (about 16-18 sheets) 
Dough coating
1/Four cup oil 1/Four cup mineral water 
Stuffing
18-20 ounces (500-600 grams) floor beef
2 medium onions (peeled, minced)
half of cup (100 milliliters) heat water
2-Three potatoes (peeled, finely diced)
Salt and pepper to style 
Topping 1
2 tablespoons butter half of cup water 
Topping 2* 
16-18 ounces (500 mls) bitter cream
Four-6 garlic cloves (peeled, minced)
half of cup European type plain yogurt
heavy cream or buttermilk 

Directions
In a big bowl, mix all stuffing elements and blend totally with arms till the stuffing is absolutely built-in
In a small bowl, mix elements for dough coating. Unwrap your phyllo dough — warmth oven to 480°F (250°C)
Utilizing a coating brush dab coating generously excessive phyllo sheet. Seize roughly 2 tablespoons of stuffing and with it line the phyllo edge that corresponds in size to your baking pan.** Roll up the phyllo sheet with stuffing semi-tightly like a skinny, lengthy cigar. Switch roll to the greased baking pan.
Repeat step Three till you utilize up remaining dough and stuffing, and refill the pan with lined up rolls. Dab rolls with the remaining coating
Bake 10 minutes on 480°F (250°C). Decrease the temperature to 390°F (200°C) and bake one other 20 minutes **
A couple of minutes earlier than the pie is completed, warmth up water and butter (topping 1) in a small pan. In the meantime, in a medium bowl, mix all elements for topping 2 and blend till nicely built-in and viscous
Take buredžici out of the oven and pour topping 1 over it evenly, then comply with up with topping 2. Return to oven for an additional 5 minutes
Reduce buredžici rolls perpendicularly into 4 small rows
Serve heat

Cooking Notes: 
* Your finest guess is to double the dopping as most individuals like so as to add extra to their buredžici. 
** Baking pan measurement will rely upon the scale of your phyllo dough. One of many dough edges ought to correspond to one of many pan sides in size. I like to make use of the 10×20 inch (35x50cm) pan. 
*** As every oven is totally different, take note of temperatures and alter accordingly. It typically takes between 30-40 minutes on medium to excessive temperatures for many pies to be achieved. If buredžici blush too shortly cowl with baking paper (or foil) and add a couple of extra minutes to whole baking time. 
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