Lamb and Cherry Burek

Middle-Eastern pastry filled with lamb and cherry.

Photo of Lamb and Cherry Burek

INGREDIENTS:

1-1/2 lb. ground lamb
1 lb. DOLE® Frozen Dark Sweet Cherries, partially thawed
1/2 (about 1 cup) onion, finely chopped
2 garlic clove(s), finely chopped
2 tsp. kosher salt
1 tsp. ground cinnamon
1 tsp. cumin
1 tsp. ground black pepper
1/4 cup chopped fresh parsley
27 sheets (about 1/2 lb.) phyllo dough, thawed if frozen
as needed vegetable oil
4 egg(s), beaten
1/4 cup olive oil
1-1/2 cups soda water

DIRECTIONS:

  1. Preheat oven to 375 F. Spray 13x9-inch baking dish with cooking spray.
  2. Brown lamb in hot large skillet. Add 3/4 pound of sweet cherries, onion, garlic, cumin and pepper; cook until onions are translucent. Set mixture in bowl and stir in parsley; let cool to room temperature.
  3. Separate filo dough into three even piles (9 sheets per pile) and keep covered with damp cloth.  Lightly brush 13 x 9-inch baking dish with vegetable oil.  Place 3 sheets of filo dough into baking dish and lightly brush with vegetable oil.  Repeat two more times until first pile of filo dough is used.  Spread half lamb mixture into baking dish.  Place 3 layers of filo dough on top of mixture and lightly brush with vegetable oil.  Repeat two more times until second pile of filo dough is used.  Place remaining lamb mixture on top of filo dough.  Place 3 sheets of filo dough on top of mixture, and lightly brush with vegetable oil.  Repeat two more times until remainder of filo dough is used.  Tuck any loose ends of filo dough into the sides of the baking dish.  Cut the burek in a sawing motion with a serrated knife into 8 to 12 pieces.
  4. Combine eggs, olive oil, and soda water until they just come together. Pour mixture over baking dish and let set for 2-3 minutes. Bake 45 to 60 minutes or until top layer of burek is golden brown. Let cool in pan 15 minutes before serving. Top each slice with additional cherries from the remaining 1/2 pound.
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