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    You are in: Home / Recipes / Bourek (Meat Filled Pastry) Recipe
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    Bourek (Meat Filled Pastry)

    Average Rating:

    2 Total Reviews

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    • on October 02, 2006

      We really enjoyed these, Happy Mom. I cut the recipe in half, used ground beef, slightly less cinnamon and happily used phyllo sheets for the first time in my life... successfully! ;o) I didn't need the beaten egg to seal them shut, but I did baste the tops of each with it to aid in browning. All in all a nice, repeatable recipe, thank you!

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    • on September 19, 2006

      Very good. The whole family loved them. I served them with Hajar's Wicked Sauce Tomatish!, my own Coriander/Cilantro Yoghurt (Very Easy Side Dish) and a mixed leaf salad. We had two boureks each, as a main course. I didn't use the egg to seal the packages shut, because if you just lay them on the tray seam-side down, you don't need to seal them. I often make another version of this which has more spices, and I would have preferred more than 1/8 tsp cinnamon in this recipe because I couldn't taste it in the finished product - next time I'll increase the amount. I have to say that nobody else felt that more cinnamon was needed, so this is obviously a matter of personal taste! This is a great recipe - very easy to make, and a big hit with my family. Thank you.

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    Nutritional Facts for Bourek (Meat Filled Pastry)

    Serving Size: 1 (69 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 192.4
     
    Calories from Fat 118
    61%
    Total Fat 13.2 g
    20%
    Saturated Fat 6.4 g
    32%
    Cholesterol 59.8 mg
    19%
    Sodium 297.2 mg
    12%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.4 g
    1%
    Protein 6.9 g
    13%

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