Meat Bureka
Serves 820 mins prep40 mins cook
Meat Bureka is a lasagna-style dish made with layers of puff pastry filled with minced meat, onions, and mushrooms, topped with a creamy béchamel sauce. It's perfect for chilly Sukkot nights and can be adapted with various fillings like salmon or shrimp. The dish is both hearty and comforting, making it an ideal entrée for festive occasions.
0 servings
What you need
Instructions
1: Fry onions in a pan at medium-high heat until soft. 2: Add minced meat, breaking it apart. Let it cook through. 3: Add spices and sliced mushrooms; cook for another 5-7 minutes, then set aside. 4: Spray a 9x13 pan and set aside. 5: Unfold puff pastry and cut it into 4 parts. 6: Roll out each part and layer them in the pan: first dough, then meat, until you have 4 layers of dough and 3 layers of meat. 7: Top with egg wash and your favorite challah topping. 8: Bake at 375°F for about 35-40 minutes until golden. 9: For the béchamel sauce: Boil 2 cups of water with 2 tsp of onion soup mix. 10: Whisk until diluted. While on heat, add flour little by little while whisking until thick (about 1/4 cup). 11: If not fully diluted, use an immersion blender to eliminate clumps. 12: Add cut up canned mushrooms at the end and cook for 2 extra minutes.View original recipe