Spinach Filling

Meat Filling

Basic Bureek Dough

Making Bureek

Bureek Bel Dahi (Egg Turnover)

Bureek Batata (Potato Turnover)



Spinach Filling
  • 2 boxes of frozen chopped spinach
  • 1 cup Feta cheese finely grated
  • 2 tablespoons dill weed (shibit)
  • 1 teaspoon dry garlic
  • salt and pepper
  • 1 tbl. sp. olive oil
  • dry garlic powder
  • Thaw spinach, and drain all water out.
  • Add rest of ingredients.
  • Mix well.

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Meat Filling
  • 1 lb. ground beef, or mixture of lamb and beef
  • 1 large onion, finely chopped
  • 1 tbl. sp. ghee, "samn" (optional)
  • black pepper, salt, and cinnamon or Hararat
  • 1/3 cup chopped parsley (optional)
  • SautÈ meat until brown.
  • Add onions.
  • Simmer until no water left.
  • Add "samn" and spices.
  • Continue to simmer until meat is cooked.
  • Add parsley. Simmer a little longer until parsley wilts.

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Basic Bureek Dough
  • 4 cups flour
  • 1/3 cup oil
  • 1 tbl. sp. dry yeast
  • tsp. Baking Powder
  • 1/2 cup water
  • Mix flour, salt, oil and baking powder in a bowl.
  • Add yeast to water.
  • Mix water with flour forming a dough.
  • Let dough rest in a warm place.
  • Kneed the dough periodically several time.

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Making Bureek
  • Divide dough into 2 halves.
  • Roll one half and lay in a pan.
  • Spread filling evenly on rolled dough.
  • Roll the second half of dough and lay it evenly on top of the filling.
  • Cut into 2-3 inches squares.
  • Bake until brown.
Triangles (using puff pastry sheets) 
  • Thaw dough sheet at room temperature for two hours.
  • Cut sheet into 2 inch squares, stretch each one to make a 3 inch square.
  • Put filling on the square , fold diagonally into triangles. Press edges together with a fork.
  • Bake in a preheated oven at 375F until brown.

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  Quick-N-Easy Meal Starters


Bureek Bil Dahi (EggTurnovers)
  • whole eggs
  • Chinese eggroll wrappers
  • salt, pepper
  • chopped parsley (optional) 
  • In a skillet, heat about 1 cup of oil.
  • In a shallow cereal bowl, lay a single eggroll wrapper.
  • Crack an egg in the middle of the eggroll sheet.
  • Sprinkle some salt, pepper and a dash of chopped parsley.
  • Wet edges with eggwhite and fold into a triangle.
  • Carefully lift Bureek and lay into the hot oil.
  • Gently scoop oil on top of the bureek for the top skin to bubble.
  • Continue to fry until both sides are brown. (handle hot oil with care to avoid burns.)
  • Lift out of oil and place on a paper towel to remove excess oil.

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Bureek Batata (Potato Turnover)
  • 2 to 3 large potatoes
  • salt and pepper
  • 1/3 cup chopped parsley
  • Peel and cut potatoes into small cubes.
  • Boil until cooked.
  • Mash potato until soft.
  • Add salt, pepper and parsley.
  • Scoop about heaping tablespoon into an eggroll wrapper, and fold into triangle.
  • Fry carefully in  hot oil.
  • Any excess filling can be refrigerated and used later.

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