Broccoli burek

Broccoli burek

Vegan burek

INGREDIENTS (4 servings)

For the dough:

500 g plain flour

1 teaspoon of salt

15 g of fresh yeast

approx. 250 ml of lukewarm water

1 tablespoon of olive oil

For the filling:

1 medium broccoli

salt

2 cloves of garlic

375 g of soy curd

ground pepper

For the coating:

1 tablespoon of olive oil

1 tablespoon of tomato puree

1 tablespoon of dried oregano

PREPARATION

Sift the flour into a bowl and add salt. Mix the yeast with the water. Then add the mixture of water and yeast and oil to the flour. Knead the dough and shape it into a loaf. Cut crosswise on the surface of the loaf and cover it. Then let the dough rise.

Clean the broccoli and separate it into smaller florets, which you cook in salted boiling water for 2 minutes. Cool with cold water, drain and toss the broccoli into a bowl.

Add peeled and crushed garlic and soy curd to the broccoli. Mix well and add salt and pepper if desired.

Divide the dough into four parts. Then roll each of these parts into a round shape. Spread the prepared filling evenly. Roll and shape into a circular shape.

Place the rolls on a baking sheet covered with baking paper. Brush them with oil mixed with tomato puree and sprinkle with oregano. Prick the surface a few times with a fork or toothpick. Bake for 20 minutes at a temperature of 220 °C.

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