Macedonian tarrator (chilled cucumber soup)
This cold, refreshing soup is popular in Macedonia during the hot summer months, often served with bread and a crisp salad. A finishing swirl of cream balances the tartness of the yogurt and lemon juice
Burek
- Preparation and cooking time
- Prep:
- Cook:
- A little effort
- Serves 4
Skip to ingredients
- 200ml vegetable oilplus extra for frying and the tin
- 1 onionfinely chopped
- 500g beef mince (at least 20% fat)
- 2 garlic clovesfinely chopped
- 2 tsp salt
- 4 eggs
- 500g filo pastry
- sparkling waterfor sprinkling
Nutrition: per serving
- kcal1142
- fat77.2g
- saturates15g
- carbs72.9g
- sugars4.8g
- fibre5.1g
- protein36.4g
- salt4.2g
Method
step 1
To make the filling, heat a little oil in a frying pan over a medium heat and cook the onion for 5 mins until soft. Add the beef, garlic and 1 tsp of the salt, and break up the meat so there are no large clumps. Cook for 5 mins or until browned and cooked through. Season with black pepper and set aside to cool.
step 2
Whisk the eggs and 200ml of oil with the remaining salt. Lay the filo on a chopping board or clean worksurface. Cover with a damp tea towel so it doesn’t dry out too much.
step 3
Heat the oven to 180C/160C fan/gas 4. Lay a sheet of filo into an oiled 23cm round cake tin – any filo that doesn’t fit in the tin can be scrunched up around the edges to form a crust. Brush with some of the egg mixture. Repeat with a further three filo sheets to create the base for the pie. Spoon some of the filling into the tin and spread it evenly over the pastry. Scrunch up two sheets of pastry a little to create layers and arrange in the tin. Brush the pastry with the egg mixture and sprinkle with a little sparkling water. Repeat until you have four sheets of pastry left.
step 4
Layer the final four sheets into the tin, brushing each with the egg mixture, to create a crust. Bake for 25-30 mins or until golden brown. Allow to cool for 15 mins before slicing.
