Pan-Fried Meat Burekas – Easy and Delicious Recipe

Pan-Fried Meat Burekas – Easy and Delicious Recipe

Meat burekas in a pan, but with a little twist. This time, the filling is tender, juicy chicken breast with vegetables. It’s a real treat! The dough is amazing to work with, thin, flexible, and almost see-through. And inside, that flavorful chicken and vegetable filling… oh my, it’s so good.

Craving something really delicious? The kind of thing you just can’t stop snacking on? Trust me, I tried and failed miserably to stop eating.
I used one of my favorite marinades, added some vegetables, and wrapped it all in a light, airy yeast dough.

Now don’t say it’s complicated, because it’s not. Instead of baking, I used a pan, which cut down the preparation time and gave the burekas that beautiful golden color.
I took one bite and fell in love. Honestly, it was so incredibly delicious.

And yes, you can freeze them. I actually recommend making a nice batch and keeping in the freezer, they turn out perfect every time.
And at the bottom of this recipe, I left a little secret for you, just between us.

11 Units

Preparation:

1. Mix all of the dough ingredients together, form into a ball, and let it rise for about an hour.
Divide the dough into 11 pieces and roll each one into a ball.
Pour 3/4 of a cup of oil into a flat tray. place the dough balls inside, and let them rise for 30 minutes.
Flip them over and let rise for another 30 minutes.

2. Season the chicken breast with the spices and marinate it for about half an hour.
Meanwhile, fry the vegetables for about two minutes over high heat.
Add the chicken and cook for about five minutes, stirring occasionally.
Once the chicken is done, transfer to a plate lined with paper towels.

3. Using your fingers, flatten each ball of dough into a very thin sheet, almost transparent, shaped like a rectangle about the size of 17×18 cm.
Place a heaping tablespoon and a half of the filling at the top of the dough and fold like an envelope, the sides first and then roll down.

4. Fry both sides over medium heat with the lid on, until golden.
Transfer to paper towels.

Want to hear a secret?
We don’t throw away food, right? So I had a few leftover chicken wings in the fridge, I shredded the meat, chopped it finely, and added it to the pan at the end with the chicken and vegetables for one more minute of frying.
A perfect use for leftovers that nobody wants to eat. Just… maybe don’t tell my kids 😉

💡 The “Why Not” Corner (Tips and Humor)

*Why not make a double batch? Once those burekas come out of the pan, everyone’s suddenly “just tasting,” and somehow the plate disappears.

*Why not switch up the filling? Chicken is great, but ground beef, mashed potatoes, or mushrooms and onions work just as well, each one gives a totally different flavor, and they’re all delicious.

*And while we’re at it, why not serve them with a warm mushroom sauce or a good homemade matbucha on the side? It turns your kitchen into a restaurant, just without the restaurant prices.

*And finally, why not freeze a few? On a busy day when you don’t feel like cooking, you’ll thank
me for keeping the tastiest backup plan ever.