Bureek Tajin (also known as Suniyet Ruqaq in Egypt) is a meat pie served as a side dish, and is a popular accompaniment to soup during Ramadan. Leftovers make a great snack or light meal the next day.
The pie is made of two layers of thin dough (each made up of several sheets of filo or Egyptian ruqaq) sandwiching minced meat. As there is no fiddly shaping and stuffing its an easy way to make a large amount of pastry.
Serves 8 as Side dish
1 pack filo pastry 400g
100 g melted butter or 50g melted butter + 1 cup corn oil
500g minced meat
2 onions, finely chopped
1/4 cup finely chopped parsley (optional)
1/2 a nutmeg, freshly grated
1 tablespoon mixed spices (hrarat)
salt and pepper to taste
1 egg mixed with 1 cup milk, salt and peper
1 cup stock
Melt the butter and mix with oil
Grease a large oven proof dish about (30×40 cm) with butter.
Divide the filo pastry sheets into two equal piles, then wrap each in a towel. Cover the bottom of the dish with filo, trim and use a second sheet if necessary. Brush with a little melted butter then add another layer of filo, continue until you have used half the pastry.
Soften the onion in a little oil or butter, add the minced meat and the spices, cover until cooked.
Spread the prepared filling evenly on top of the filo pastry, then cover with the remaining sheets ,brush with a little melted butter in between the layers .
Spread the last of the melted butter over the top layer, cut into large squares and place in the middle of the hot oven about 220 °C.
When the top layer has turned golden (about 10 minutes), remove from oven then spoon about 1 cup of stock over the cracks and the edges of the tray.
Whisk the egg with the cup of milk, add salt and pepper to taste. Then spoon the egg mix over the the whole tajin surface and around the edges. Return to the oven until all the liquid absorbed, about 20 minutes.
When cooked remove the Bureek Tajeen from the oven and leave to cool before cutting along the marks you have made.