Bosnian Borek
Ingredients:
- 200 grams of Vala NSY
- 100 grams of Yudum Sunflower Oil
- 500 grams of flour
- 5 grams of salt
- 350 grams of water
Stuffing:
- 30 grams of Vala NSY
- 10 grams of Yudum Sunflower
- Oil 250 grams of chopped onion
- 250 grams of ground beef
- 5 grams of black pepper
- 10 grams of salt
Instructions:
By adding flour, water, salt, knead the dough thoroughly in the mixer. Let it rest for 10 minutes before removing it from the mixer. Knead again by sprinkling a little flour. When it reaches a consistency that does not stick to the hand, take out the dough. Roll in a round shape on the flour-sprinkled counter, cover it with a dry cloth and let it rest for 30 minutes. While the dough is resting, prepare the stuffing. Thoroughly knead all ingredients in a bowl, except Vala NSY and Yudum Sunflower Oil. Then, add the melted Vala NSY and Yudum Sunflower Oil and continue kneading.
After the dough has rested for 30 minutes, press it with your hands to obtain a large circle. Apply Yudum Sunflower Oil on both the top and bottom of the dough with your hands.
Then, put your hand under the dough and stretch it towards the edges without tearing it. Try to spread it as thin as possible. After rolling out the dough in a thin circle, put minced meat stuffing on the dough from the starting point of the dough in a circle shape. Cover the stuffing by stretching the dough over it.
Use a spoon to pour the melted Vala NSY and Yudum Sunflower Oil on the edges of the dough following a round pattern. Sprinkle a certain amount of oil on the dough. After covering all the stuffing, roll the dough towards the central point. Tear three-centimeter strips from the dough. Combine the two joints in the middle without removing the air inside.
Place them on the baking tray that you previously greased with NSY. Spread the remaining oil on the Bosnian ravioli and bake for 30 minutes in the oven preheated to 190°C. Bon appetite.