THE PEPPER-STUNG MEAT FOLD

(Our Play on Burek with a Spicy Twist)

THE PEPPER-STUNG MEAT FOLD

Ingredients: 500g Phyllo pastry, 100g Butter (melted), 500g Lamb or Beef mince, 2 Red onions (pureed), 2 cloves Garlic, 1 tbsp Smoked paprika, 1 tsp Chili flakes, 1 tsp Black pepper, 50ml Sparkling water...

Ingredients

  • 500g Phyllo pastry
  • 100g Butter (melted)
  • 500g Lamb or Beef mince
  • 2 Red onions (pureed)
  • 2 cloves Garlic
  • 1 tbsp Smoked paprika
  • 1 tsp Chili flakes
  • 1 tsp Black pepper
  • 50ml Sparkling water

Cooking Method

  1. The Scorch Fry meat and onions until dark and charred; remove fat.
  2. The Bloom Add spices and garlic with a 30ml splash of sparkling water; the bubbles will release the piquant oils.
  3. The Marriage Whisk into a thick meat silk. Layer 4 sheets of phyllo, brushing each with butter.
  4. The Build Place the meat filling in a line; roll into a long snake and coil in a round pan.
  5. The Bake Roast at 200°C for 30 minutes until rock-hard golden and charred at the top.
  6. The Final Flourish Brush with raw honey and top with raw black sesame seeds.

Cuisine: Balkan

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