Bourek (Meat Filled Pastry)

From: Sandi (From CA)

On Oct 2, 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!

From: Syrinx

On Sep 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.