Burekas with Indian spicesUser Submitted Recipe
Burekas in an edible cup
For the chicken kheema
1-2 lb bone less chicken breast (pulsed to a paste in a food processor- without water) or use ground chicken
1-2 teaspoon olive oil
1 small red onion - minced
1 teaspoon turmeric powder
1/2-1 teaspoon red chili powder
2 teaspoon coriander powder
1 teaspoon cumin powder
1 cup water
1 cup frozen peas
1/4 cup fried cashews
Salt to taste
For the paste:
1/2 inch ginger
2 garlic cloves
1 large onion - chopped
1/4 cup fresh cilantro - chopped
2 red chilly
For the chicken kheema:
Heat oil in a large cooking pan. Once they are hot, add the ingredients in the paste section. Saute for 2 minutes. Then add the onions and sprinkle little salt to let it sweat. Cook for 10 minutes on medium flame and let it brown a bit.
Add the ground chicken and break them down to smaller bits. Saute for 2-3 minutes. Sprinkle the turmeric, chili and coriander powder and mix well. Sprinkle the water and cook covered for 30 minutes, stirring every now and then. It should be a dry curry, keep stirring removing the scraped stuck in the base of the cooking pan. Add the thawed peas and cook covered for 5 minutes. Add the cilantro and mix well. Switch off the flame and let it cool. Sprinkle the fried cashews and mix well.
For the assembly:
Pre-heat oven to 350 degrees.
Thaw the phyllo sheets overnight in the refrigerator. Set your working surface. I used my kitchen island. Have melted butter, pastry brush and a damp cloth to cover them while working.
Once thawed, remove and keep them next to you. Carefully remove one sheet, cut them into 7x7cm square inch, more or less depending on the size of your muffin cup. The point is to place the phyllo sheet inside the muffin cup and then top them with your filling.I placed two layers of phyllo sheets.
Spray muffin pans with non-stick spray. Now place the phyllo sheet inside them, work with your finger tips, press them lightly along the bottom edges to get the cup shape.Butter them with a pastry brush,place the next piece of sheet and layer them with butter again. Add the filling.
Bake for about 7-8 minutes, adjust according to your oven setting.
Serve hot with few drops of ketchup and sprinkle chopped cilantro on top.