Burek bil Jibneh / Cheese Burek * INGREDIENTS 1 package (16 ounces) phyllo pastry sheets 1/2 cup melted butter 1/2 cup vegetable oil FILLING 1 cup feta cheese 2 cups shredded mozzarella cheese 1/2 cup plain yogurt 1 egg 1 tablespoon ground mint 1 tablespoon ground red pepper powder 1 bunch parsley, finely chopped 1 teaspoon salt STEPS 1. Preheat oven to 350°F. 2. Combine melted butter & oil. 3. In a medium bowl, combine filling ingredients. Mixture should be thick with no excess liquid. 4. Lightly coat a 13” x 16” baking sheet with butter/oil mix using a pastry brush. 5. Unfold room temperature phyllo dough on flat, clean surface. NOTE: the dough is very delicate and dries quickly. Keep unused dough covered with a lightly dampened dish cloth or paper towel. 6. Spread first sheet on the tray, folding edges neatly. Brush sheet with butter/oil mix. 7. Repeat step 6 with half the sheets (about 10-12 sheets). 8. Spread filling evenly across the entire tray. It should be about 1/2” thick. 9. Repeat step 6 with remaining phyllo sheets. Save a perfect sheet for final layer. Tuck edges under, and brush generously with remaining butter/oil mix. Using a very sharp knife, carefully cut the pastry into equal 3” squares. Bake for 30 minutes or until top is crisp and golden. Serve immediately after baking. NOTE: For higher efficiency (since I cannot resist shortcuts), you can prepare multiple trays and freeze before baking. * Recipe adapted from my mother, who adapted it from her mother-in-law who adapted it from her mother. It is published in Ramadan Spreads: a collection of recipes, memories, and traditions.
Posted on: Sun, 09 Jun 2013 21:40:39 +0000
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