Wednesday, September 18, 2013

Lamb B?RE?I Spiced With Zaatar and Sumac

I will never get tired of eating B?re?i. I love it, and my family happen to be so crazy about it too. I use all kind of filling, sometimes just a simple spinach, or swiss chard and cheese will do.

1 pound ground lamb
1 small onion, finely chopped
1 garlic, minced
3 tbs za'atar
1 tbs sumac
1 - 1½ cups roughly chopped mint
3 green onion, chopped
½ cup chopped parsley
a few handful lightly toasted pinenuts
salt and pepper to taste
1 tbs olive oil
8 sheets B?RE?I dough (Yufka), thaw according to package direction

Yogurt mixture: I steal the recipe from Nihal, she has many delicious Turkish recipes.
Mix well together in a bowl: 1 cup greek yogurt, 2 eggs, ¼ cup olive oil, and pinch of salt and pepper.

  • Fry onion with 1 tablespoon olive oil until soft, add garlic, fry another few seconds. Add the ground lamb, stir and break the lump with the back of the wooden spoon. Add za'atar, and sumac. Continue to cook for about 5 minutes, add mint, green onion, parsley, salt and pepper, give another quick stir, turn off the heat. Cool completely. When its cooled, add the pinenuts, mix. Taste to see if need more salt or pepper.

  • Preheat oven to 400⁰F.

  • Brush a 10" by 13" baking dish with a little olive oil. Lay one layer of B?re?i sheet, pour in about 2 tablespoon of yogurt mixture, spread this mixture evenly all the way to the edge of the sheet (use a wide pastry brush to do this), add another layer of sheet, another 2 tablespoon yogurt mixture, brush. Repeat the process until you have total of 4 sheets.

  • Now, add the lamb, spread evenly. Cover the lamb with another layer of sheet, brush with 2 tablespoons yogurt mixture, repeat the process of layering and brushing for the remaining sheets. Fold the edges of the B?re?i sheets toward the center, pour the remaining yogurt mixture on top, spread evenly with pastry brush.

  • Bake for 35 to 45 minutes, or until the top is browned. The middle will puff out, and that's okay~!


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