Wild Garlic Burek
Wild garlic is one of the first wild vegetables of spring, and it has long been used in folk cuisine. Burek, originating from the Balkans, is traditionally made with ground meat, but the wild garlic and curd cheese version is a fresh, seasonal alternative that is also an excellent vegetarian choice. The kitchen fills with a festive atmosphere as the wild garlic burek slowly prepares. The freshly baked, herbaceous scent immediately evokes memories of spring. For the perfect texture, be sure to brush the filo pastry sheets with oil so they don't dry out during baking. If you want an even more intense flavour, add a little grated cheese to the filling.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the wild garlic, then finely chop it with a sharp knife. If you don't like its strong flavour, soak it in a little milk for a few minutes to mellow its aroma.
2
In a mixing bowl, combine the curd cheese, chopped wild garlic, sour cream, egg, salt, and pepper. This will be the filling. Tip: Mash the curd cheese with a fork to make it smoother.
3
Lay out the filo pastry sheets one at a time, and brush them thinly with olive oil. Work with two or three sheets layered on top of each other to create a stronger pastry layer. Place the filling lengthwise along the edge of the sheet, then roll it up tightly.
4
Place the bureks on a baking sheet lined with parchment paper. Brush the tops with a little sour cream mixed with egg to give them a nice colour while baking.
5
Bake in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until the tops are golden brown. Tip: Avoid opening the oven door too often to ensure even baking!
6
Let the baked bureks rest for a few minutes, then serve warm. You can serve it with fresh salad or sour cream.
