Author notes: doesn't need to be served an assortment of dipping sauces. However, the picture shows a sauce. What is recommended? Marinara, Horser...

...adish, Steak Sauce..

  • Posted by: Rene
  • March 9, 2019
  • 213 views
  • 5 Comments
Burek (Assyrian Egg Rolls)
Recipe question for: Burek (Assyrian Egg Rolls)

5 Comments

Nancy March 10, 2019
Just to expand the topic a bit.
Burek or borekas came from middle Asia and were adopted by Ottoman Empire, which extended from Algeria to Caspian Sea, Hungary down through the horn of Africa.
They feature in cooking of Balkans, north Africa, middle east and parts of Asia.
My experience is similar to recipe writer's and headnote, which says they are usually served without a sauce (lots of flavor and nutrients from the filling, dough & frying).
However, if you want to serve with a sauce, consider both the filling and the country of origin.
So, for potato-filled, something with sour cream or yogurt, dill, mustard or tomato.
For cheese or spinach filled, use the other ingredient for sauce (e.g. feta for spinach boreka).
For beef filled, if not heavily spiced, a hot sauce from the region...e.g., Zhoug, harrisa or the like.
For lamb filled, something with parsley, thyme, rosemary or mint.
 
LE B. March 10, 2019
N, as usual, i LOVE coming to class when you are the history teacher! My lifetime passion w/ renee's topic is a Brain Book in Process: " The World of Savory Pastries, Their Wrappers, Fillings and Sauces." The cultural crossovers are endless. Your suggestion/rules , each one, has its related counterparts and their own individual sauces. I.e. there are Indian Potato samosas and dosas and there are Hungarian potato pierogi; there are Mongolian Potato,Lamb and Cumin spring rolls (similar to Indian Lamb Potato Dosas); Afghani Lamb Mantou with Tomato and Yoghurt sauces.and on and on- beyond the end of the book!
 
Nancy March 10, 2019
LeBecFin ... you're absolutely right, there are tons of variations for these wrapped pastries by country and cuisine. I definitely forgot to mention Indian potato pastries, samosas etc.
Don't know this book, but glad to hear of it and will look for a copy. Thanks. ;)
 
LE B. March 10, 2019
teach, shall we write it together? i am dead serious.
if so, contact me thru my member pg.
 
LE B. March 9, 2019
I can see how this recipe could be confusing. the chef and food name are middle eastern.the mozarella has been chosen as a mild and easier-to-find substitute for a middle eastern cheese. there are no spices or ingredients
to guide you further. i would look towards middle eastern sauces (turkish/lebanese/armenian/irani etc) and curry sauces [curry goes well w/ beef and mild cheese.] i would add shredded sauteed chard to the filling- for texture and vitamins, and definitely not cook the rolls as dark as the photo. for variety and simplicity i would offer 2 sauces. to counter the full fat flavor profile of frying and cheese, i need acid.

my first sauce would be plain non-greek yoghurt w/ mint and/or harissa;
my second would be a Curry Mayo (use no-salt Penzey's NOW curry powder ) w/ dash of lemon juice and chopped cashews. both are unsalty bright and tangy.
 
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