Small Boureki is a delightful pastry that blends simple ingredients to create a crispy and savory treat. Originating from Mediterranean cuisine, this dish is perfect as a snack or as part of a meal. The contrast of flaky phyllo dough with a flavorful meat filling is sure to please everyone at the table. Whether you’re preparing for a festive gathering or simply craving something delicious, Small Boureki might just become your new favorite recipe.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: Approximately 350
- Protein: 15g per serving
- Carbohydrates: 25g per serving
- Fat: 22g per serving
- Fiber: 1g per serving
- Sugar: 1g per serving
- Sodium: 350mg per serving
Why Make This Small Boureki
Small Boureki is more than just a flavorful dish; it’s an experience that celebrates the joy of cooking. With its flaky layers and savory filling, this recipe is perfect for any occasion. It’s excellent for sharing with friends and family, and the aroma that fills your kitchen will surely entice everyone around. Plus, this dish is simple enough for beginner cooks yet impressive enough for seasoned chefs looking to explore Mediterranean flavors.
How to Make Small Boureki
Making Small Boureki is straightforward and requires just a few ingredients. The process involves preparing the filling, assembling the pastries, and frying them to perfection for a golden crust. Each bite bursts with flavor and texture, making it the ideal addition to any meal.
Ingredients:
- 1 package of phyllo dough
- 200g minced meat (lamb or beef)
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- Parsley, chopped
- Salt and pepper to taste
- Oil for frying
- Egg, beaten (for sealing)
Directions:
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Step 1: Sautéing the Aromatics
In a pan, heat oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion is soft and translucent, releasing a savory aroma.
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Step 2: Cooking the Meat
Add the minced meat to the pan. Cook until browned, breaking it apart as it cooks to ensure even browning. Stir occasionally to prevent sticking, and season with salt and pepper.
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Step 3: Adding Freshness
Once the meat is browned, stir in the chopped parsley. Mix thoroughly, then remove the mixture from heat and let it cool down. The herbs will add brightness to the dish.
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Step 4: Assembling the Boureki
Lay out a sheet of phyllo dough on a clean surface and brush it lightly with oil. Cut the sheet into strips. Place a small spoonful of the meat mixture at one end of each strip, then fold in the sides and roll up tightly. Seal the edges with the beaten egg to secure the filling.
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Step 5: Frying
In a large frying pan, heat oil over medium-high heat. Fry the boureki in batches, turning them occasionally, until golden brown and crispy. Remove them and place on paper towels to drain excess oil.
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Step 6: Serving
Serve the Small Boureki warm, allowing everyone to enjoy the crispiness and delicious filling.
How to Serve Small Boureki
Small Boureki makes an excellent appetizer or snack. Pair it with a tangy yogurt sauce or a simple salad for a light meal. You can also serve it as part of a meze platter alongside olives, cheese, and fresh vegetables for a delightful spread that guests will love.
How to Store Small Boureki
To store Small Boureki, let them cool completely before placing them in an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, consider freezing them before frying; place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. They can be cooked straight from frozen; just add a few extra minutes to the frying time.
Expert Tips for Perfect Small Boureki
- Ensure your phyllo dough is thawed fully to avoid breaking during assembly.
- Don’t skip on brushing the dough with oil, as it creates a deliciously crispy texture.
- Experiment with the filling by adding feta cheese or spinach for a variation in flavor.
- Use a thermometer to check the oil temperature if you’re uncertain; it should be hot but not smoking.
Delicious Variations
- Cheesy Boureki: Add crumbled feta or shredded cheese into the meat filling for a cheesy twist.
- Vegetarian Option: Replace the meat with sautéed mushrooms, spinach, and cheese for a vegetarian version that is equally satisfying.
- Spicy Boureki: Incorporate some red pepper flakes or chopped chili into the filling for a bit of heat.
Frequently Asked Questions
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Can I use a different type of meat?
Yes! You can use chicken or turkey instead of lamb or beef, adjusting the seasoning to suit the meat’s flavor. -
How do I prevent phyllo from drying out?
Keep the phyllo dough covered with a damp cloth while you work to prevent it from drying out and becoming brittle. -
Can I bake Small Boureki instead of frying?
Absolutely! Brush the assembled boureki with oil and bake at 375°F (190°C) for about 25-30 minutes or until golden brown. -
What can I serve with Small Boureki?
They pair well with a tangy yogurt dip, a fresh salad, or even a plate of hummus for dipping. -
Can I make the filling ahead of time?
Yes! The filling can be made a day ahead. Just store it in the refrigerator and assemble the boureki when you’re ready to cook.
Conclusion
Small Boureki is a simple yet delicious treat that brings the flavors of Mediterranean cuisine to your kitchen. With its crispy exterior and savory filling, it’s perfect for any occasion, from casual snacking to festive gatherings. Try this recipe, and let the delightful taste and aroma fill your home. You might just find a new favorite to share with friends and family!
Print
Small Boureki
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Omni
Description
A delightful pastry blending flaky phyllo dough with a savory meat filling, perfect as a snack or appetizer.
Ingredients
- 1 package of phyllo dough
- 200g minced meat (lamb or beef)
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- Parsley, chopped
- Salt and pepper to taste
- Oil for frying
- 1 egg, beaten (for sealing)
Instructions
- In a pan, heat oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion is soft and translucent.
- Add the minced meat to the pan. Cook until browned, stirring occasionally. Season with salt and pepper.
- Stir in the chopped parsley and mix thoroughly. Remove from heat and let it cool.
- Lay out a sheet of phyllo dough, brush with oil, cut into strips, and place a spoonful of the meat mixture at one end of each strip. Fold in the sides and roll up, sealing with the beaten egg.
- Heat oil over medium-high heat and fry the boureki in batches until golden brown and crispy. Drain on paper towels.
- Serve warm and enjoy!
Notes
Serve with a tangy yogurt sauce or as part of a meze platter. Store in an airtight container and refrigerate for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg
