Beef Bourekia
Source of Recipe
the web
Recipe Introduction
Tender beef in a cheese Béchamel creme sauce, encased in a buttery flaky dough. Makes 24.
List of Ingredients
1 lb. lean ground beef
2 tsp oil, canola
2 large onions, finely chopped
1 1/2 tsp ground cumin
1/2 tsp garlic powder
2 tsp chicken or beef base
1/4 tsp salt
1/4 tsp pepper
1 tsp pickling spices, pulverized
1/4 tsp clove powder
1 tbsp dried parsley, crushed, or 2 tbsp fresh, finely chopped
1 cup cold water
package filo dough, about 16 sheets (defrosted in the refrigerated)
1/2 cup butter, unsalted and clarified
1/4 cup oil, canola
Béchamel Creme:
1 cup milk, warmed
1 tbsp butter, unsalted
1 tbsp oil, canola
4 tbsp flour, all-purpose
1 egg
1/4 tsp salt
3 tbsp Romano cheese, finely grated
1/4 tsp pepper
Recipe
How to Make the Ground Beef:
In a large nonstick pot (using no oil), brown the ground beef, over medium heat for 7 - 9 minutes, or until beef is no longer pink and all the juices have evaporated (break down the bits of beef by using a large wooden ladle). Transfer browned beef to colander set over a medium size mixing bowl; set aside and discard liquids. Wipe the pot dry with paper towels and in it sauté the onions with 2 tspns of oil, over medium heat, for 5 - 8 minutes, or until onions are translucent and wilted. Increase heat to high and add in the browned ground beef, cumin, garlic powder, chicken or beef base, salt, pepper, pickling spices, clove, parsley and water.
Once at a boil, cook mixture for 5 - 9 minutes, or until all the water has evaporated.
How to Make the Béchamel Creme:
In a small pot, heat the milk, over high heat, for about 1 - 2 minutes, or until warm to the finger, but not steaming hot; remove from heat and set it aside. In another small pot, melt the butter in the oil, over medium heat. When the butter and oil begin to bubble, then dump in all of the flour at once and stir continuously until the butter, oil and flour have combined. Continue stirring and cooking the mixture for 2 - 3 minutes, or until the flour has slightly darkened to a tan colour. When the flour mixture has changed colour, remove it from the heat and from darkening too much (continue to stir it for about 30 seconds to avoid burning the flour: you have to continue stirring the flour mixture because the pot is hot and will continue to cook whatever is in it, even though you have removed it from the heat).
Dribble about 3 tablespoons of the warm milk into the hot flour butter mixture, while vigorously whisking to combine everything; repeat with remaining milk in same manner; set aside (use a whisk to help break down the lumps that will be occurring; the sauce will be very thick at this point).
Tempering the Egg:
Break the egg into the measuring cup and beat it up for about 5 seconds, using a fork. Add in about 1 tablespoon of the hot mixture and quickly whisk everything. Repeat this action for 3 times. Take the egg mixture and add it to the flour mixture and whisk to fully combine everything (the egg's temperature must be gradually raised to that of the sauce's before adding it into the hot sauce, otherwise, the egg will scramble and you don't want that to happen). Return the creme to medium heat and cook it for 1 - 2 minutes, or until it's bubbling and has thickened; remove from the heat and set aside (the sauce will have a rubbery consistency when completed, which is necessary to help bind the beef mixture together; otherwise, if the sauce is too thin, the beef mixture will fall apart when the bourekia are cooked). Take the Béchamel creme and add it to the beef mixture. Add in the grated Romano cheese and stir to combine everything together; set aside.
Lay out first towel and over it place the stack of filo sheet, and then cover with second towel (filo dries out very quickly when exposed to air; once dry, it is unmanageable; dampened kitchen towels keep sheets moist and pliable). On a large cutting surface, place 2 filo sheets, one on top of the other) and place them lengthwise across from you. Using a pastry brush, drizzle a bit of the butter oil mixture over the top sheet and then brush the sheet all the way near to all edges. Cut this large rectangle vertically, into three equally sized rectangles, using a pizza cutter or a very sharp knife.
For each rectangle: take 2 tablespoons of the beef mixture and place it on the shortest end nearest you, and shape it into a little log, leaving a 1 inch space around it
Fold over the edges and brush them with the butter oil mixture. It's normal for the 2 sheets to slightly move out of place when rolling them up; simply push them back into place. Bring over the short end near you, to cover the log and then start rolling the roll away from you.
Once you've completed the roll, place it seem side down on the prepared baking sheet and brush the roll with a little more butter oil mixture. Make sure each roll is moistened well with the butter oil mixture; otherwise, the filo will dry out and break apart.
Repeat with remaining filo sheets and filling in the same manner, placing 12 rolls on each baking sheet and leaving space between rolls.
Place one baking sheet on the lower rack and the other baking sheet on the middle rack; bake them for 15 minutes. Then switch the pans from the lower rack to the upper rack and vice-versa. Rotate pans by 180' degrees, either way, and continue baking for another 10 - 15 minutes, or until golden brown.
When baked, transfer the bourekia onto a baking sheet lined with paper towels to drain excess oil. Cool for 10 - 15 minutes and then transfer to serving platter.
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