Making Meat Burekas

Bureka meat filling:

Step 1: Preparing the filling (“konducho”) for meat burekas:

Below is a summarized photographic step for making a popular Rhodesli “comida” of meat burekas.
On the right column is the recipe and instructions.
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1. Ingredients for the filling: ground meat, onions, oil, rice, parsley, egg and tomato sauce

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2. Adding meat to the sautéed onions.

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3. Adding tomato sauce to the meat and onion mixture.

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4. Adding rice to the mixture.

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5. Adding parsley and egg to the mixture.

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6. Final appearance of the meat filling.

Step 2: Dough process for the meat burekas:

The following are the steps to combine the meat filling (“konducho”) with the dough of the bureka:
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7. Ingredients for bureka dough, utensils and kneeding.

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8. Dividing dough with scooper and shaping into ball forms by rolling in hands.

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9. Rolling balls of dough into oval shapes.

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10. Scooping meat mixture onto flattened oval dough shapes.

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11. Folding dough over meat mixture into half-circle bureka shape. Pinching and folding the edge of the bureka.

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12. Placing meat burekas onto baking pan. Brushing egg wash and sprinkling burekas with sesame seeds.

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13. The finished product.

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3 Responses to “Making Meat Burekas”

  1. February 24th, 2011

    Diane Rose Benveniste:

    On “Foods” page, “Making Meat Burekas”: My mother, Stella Surmani and her brother Eliezer Surmani were born in Rhodes, are both in their 80′s and survived the horrible camps. I have learned a lot from my mom with the wonderful Sephardic foods, We make the biscochicos and yaprak. She introduced us to matzapan and halva – I love them both. Thank you for the recipes, I plan to make the burekas. The website is wonderful.

  2. October 24th, 2010

    Karin:

    They look absolutely DELICIOUS!! I will “adopt” your recipe and try them the way you did – thanks so much!!

  3. July 6th, 2010

    Lea Capelluto:

    No hay mejor que las bulemas y las borekas de Rodis!!!!!