Eastern Arab Burek
Arab burek is often stuffed with minced or diced lamb or beef, or a mixture of the two. Various herbs and spices are used to flavour the meat, including turmeric, fresh parsley and nutmeg, and concentrated pomegranate juice, which gives the mixture a unique sweet and tangy taste. Fried or caramelized onions are usually added to the meat, as well as the traditional Arab staple of fried almonds and sultanas or raisins. Traditional Arab cheeses, including Jibin Baladi and Jibin Arab are often used instead of, or together with the meat. The mixture is wrapped in a sheet of dough, and then fried or deep-fried until crisp, and resembles a large egg roll. While most burek are made with phyllo, some traditional cooks and those in the tribal areas prefer a hand-kneaded dough.
Arab burek are most often served with other "dry" foods including kibbeh, with a jajik dip (yogurt, cucumber and garlic dip) forming an integral part of a traditional meze meal.
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