IngredientsFor the dough- 1 kg flower - 1 teaspoon salt - 2.25 cups water - corn oil
For the filling- 2 eggplants - feta cheese - cottage cheese - salt and pepper
For the coating- 1 egg - sesame seeds |
In a mixing bowl place the flour and add the salt. |
Add water and mix. When it has a solid consistency start to knead it with your hands. |
Knead the dough for 20 min over your table. |
Divide it in small pieces and make small balls with your hands. Put them on a bowl. |
Add corn oil until they are half deeped in it. Wrap the bowl and leave it for 12 hours. |
Make the filling: bake the eggplant in the oven at 180°C (370F) for about 30 min. |
Remove the peel. Mash the pulp with a fork. Beat one egg. |
Mix the pulp with the egg. Add the feta and the cottage cheese. |
Mix everything and add salt and pepper to taste. |
Make the burekas: on your table put some of the oil from the bowl. Add one ball and with your hands make it as flat as you can. |
Fold the bottom of the dough and add the filling in a row. |
Turn the bottom part of the dough and then the upper part to cover the filling. Continue to roll the dought until you have a good roll and press the ends of the roll. |
Roll the bureka like in the pictures. |
Put them in a oven tray, add extra oil on top. Spread the egg. Beat the egg. |
Brush the egg on the top and add the sesame seeds. Cook in the oven 200°C (390F) for 10 min. |
Then lower the temperature to 180°C and cook for 20 min or until ready. The burekas should be golden brown. |
Serve warm. |
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