Borek

خلود سويسKuhar

Sastojci

• 3 cups of flour
  3 cup
• 1 teaspoon of dry yeast
  1 teaspoon
• A pinch of salt
  0
• 1/4 teaspoon of sugar
  0.3 teaspoon
• 3 tablespoons of olive oil
  3 tablespoon
• 1 cup of warm water
  1 cup
• 250 grams of minced meat
  250 gram
• 1 onion, finely chopped
  1 piece
• 7 tablespoons of ketchup
  7 tablespoon
• 2 tablespoons of vegetable oil
  2 tablespoon
• 2 tomatoes, seeded and sliced
  2 piece
• 125 grams of grated mozzarella cheese
  125 gram
• Salt, spices, and paprika
  0
• 1 teaspoon of oregano
  1 teaspoon
• Optional chili
  0
• 1 egg yolk, beaten with 2 tablespoons of liquid milk
  1 yolk
• 75 grams of grated mozzarella cheese, for topping
  75 gram

Koraci

1. 1

   To prepare the filling, heat the oil, then add the onion and sauté until soft. Add the meat with salt and spices and fry, then add the ketchup and stir over low heat until it dries out.

   Potreban pribor:

   Tiganj

   5 min
2. 2

   Remove the meat from the heat and let it cool, then add 125 grams of cheese, bell pepper, and corn.

   5 min
3. 3

   To prepare the dough, place the flour in a bowl and make a well in the center. Add the yeast and dissolve it, then add the salt, sugar, oil, and water.

   Potreban pribor:

   🍳

   Bowl

   5 min
4. 4

   Knead the dough until smooth, then cover and let it rest for 1 hour.

   60 min
5. 5

   Divide the dough into 9 equal balls, then roll them out into thin rounds the thickness of cardboard.

   10 min
6. 6

   Brush the edges of the round with egg white, then place 2 slices of tomato, a little filling, and seal the edges well. Arrange them on a baking tray.

   5 min
7. 7

   Brush the top of the dough with egg yolk, then sprinkle 75 grams of cheese on top.

   5 min
8. 8

   Bake the borek in a preheated oven at 200 degrees for about 15 minutes, then serve immediately.

   Potreban pribor:

   Pećnica

   15 min

Nutritivne činjenice

* Nutritivne vrijednosti su približne i na njihov izračun mogu utjecati vrsta sastojka te načini uzgoja, skladištenja i kuhanja.

Prehrambene značajke i oznake