Pulled Beef Bourekas
- Mixing bowls
- Pastry brush
- Sharp knife
INGREDIENTS
- 14 ounces/400 grams phyllo dough sheets, thawed according to package instructions
Filling:
- 2.2 pounds/1 kilogram beef shoulder, cubed
- 2 medium onions, thinly sliced
- 3 tablespoons date syrup
- 1 tablespoon pomegranate concentrate
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 cups boiling water
For finishing:
- 2 tablespoons honey
- ½ cup pomegranate seeds
- ¼ cup parsley, finely chopped
- 1 large egg, beaten, for brushing
INSTRUCTIONS
- Heat 2 tablespoons of olive oil in a wide ovenproof pot. Add the beef and sear over medium-low heat, about 2 minutes per side. Stir in the onions, date syrup, pomegranate concentrate, salt, and pepper. Add boiling water to cover, bring to a simmer, then cover the meat with parchment paper and seal the pot with a lid.
- Transfer to a 320°F/160°C oven and cook until the beef is tender and shreds easily, 3 to 4 hours.
- Remove from the oven, transfer the beef and caramelized onions to a bowl, and mix with 3 tablespoons of the cooking liquid. Shred with forks or by hand. Let cool completely. Adjust seasoning if needed.
- On a work surface, lay out a rectangle of phyllo dough. Place the cooled beef mixture in the center, leaving clean borders. Cover with another rectangle of dough, trimming to fit, and seal edges tightly. Cut slits or a lattice design if desired. Brush with the beaten egg.
- Bake at 355°F/180°C convection for 25 to 30 minutes, or until golden and crisp, taking care not to dry the filling.
- Remove from the oven, drizzle with honey, scatter pomegranate seeds, and sprinkle parsley before serving.
FAQ
How can I make this pulled beef bourekas ahead of time?
This bourekas can be prepared in advance by cooking and shredding the beef filling a day or two before assembly. Store the filling in an airtight container in the refrigerator until ready to use. When assembling, make sure the filling is completely cooled so it does not soften the phyllo dough. You can also assemble the bourekas fully and refrigerate them unbaked for up to 24 hours, covered tightly. For longer storage, freeze the unbaked bourekas and bake directly from frozen, adding a few extra minutes to the baking time.
How can I freeze the bourekas for later?
Once the filling has cooled, assemble the bourekas as directed. Place them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer bag or container, separating layers with parchment paper. The bourekas can be frozen for up to 2 months. When ready to serve, bake directly from frozen at 355°F/180°C, brushing with egg wash before baking.
What can I serve with this beef bourekas?
A crisp green salad with lemon vinaigrette works well, as do roasted vegetables or pickled vegetables for brightness. Yogurt dips such as tzatziki or tahini sauce also complement the flavors and add creaminess against the flaky pastry. For a holiday or festive table, beef bourekas can be served alongside grain salads like tabbouleh or couscous with herbs and pomegranate seeds.
How do I keep the bourekas crispy?
Make sure the filling is completely cooled before wrapping it in phyllo dough. Warm or moist filling can steam the pastry, making it soggy. Brush each sheet of phyllo with a thin layer of olive oil or melted butter so the layers stay separate and crisp during baking. Bake on the center rack of the oven with good air circulation, and avoid overcrowding the baking sheet. After baking, let them rest briefly on a wire rack so air circulates underneath, keeping the bottoms from softening.
Can I use puff pastry instead for the beef bourekas?
Puff pastry will create a richer, buttery flavor and a more substantial crust compared to the delicate, flaky layers of phyllo. If you prefer a heartier pastry that resembles traditional bakery-style bourekas, puff pastry is a good choice. Simply roll out the dough, fill with the cooled beef mixture, and seal the edges before brushing with egg wash. Adjust the baking time, as puff pastry may need slightly longer to achieve deep golden color.
What cut of beef works best for this recipe?
The most suitable cut of beef for beef bourekas is one that becomes tender and shreds easily after long cooking. Beef shoulder, also called chuck, is commonly used because it contains enough fat and connective tissue to stay moist during braising. Other cuts that work well include brisket or short ribs, though cooking times may vary. Avoid lean cuts such as sirloin or tenderloin, as they will dry out and lack the rich, juicy texture needed for the filling. The key is slow cooking until the meat falls apart with minimal effort.
How long can leftovers be stored?
Leftovers of the beef bourekas can be stored in the refrigerator for up to 3 days. Allow them to cool completely, then place in an airtight container or wrap tightly in foil. To reheat, use an oven or toaster oven at 350°F/175°C until hot and crisp, usually 10 to 15 minutes. Avoid microwaving, as it will soften the phyllo and make it lose its crispness. For longer storage, leftovers can be frozen and reheated directly from frozen, ensuring that the pastry stays flaky while the beef filling warms through.
