Venetian-style Bureek Tajin

Ingredients

In this Venetian adaptation of Bureek Tajin, we incorporate fresh seafood, such as shrimp and squid, to give the dish a distinct Venetian flavor. Additionally, we use local Venetian herbs like basil and parsley to enhance the taste and aroma. The traditional Algerian spices are still present, but they are balanced with the lighter and fresher ingredients commonly found in Venetian cuisine. We alse have the original recipe for Bureek tajin, so you can check it out.

• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• 300g (10.5 oz) ground meat (beef, pork, or a combination) 300g (10.5 oz) ground meat (beef, pork, or a combination)
• 200g (7 oz) fresh shrimp, peeled and deveined 200g (7 oz) fresh shrimp, peeled and deveined
• 200g (7 oz) squid, cleaned and sliced into rings 200g (7 oz) squid, cleaned and sliced into rings
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 tomato, diced 1 tomato, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil and parsley, chopped (for garnish) Fresh basil and parsley, chopped (for garnish)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 25g (Sugars: 3g)
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the ground meat to the skillet and cook until browned. Season with paprika, cumin, dried oregano, salt, and pepper.
4. 4.
   Add the bell pepper, zucchini, and tomato to the skillet. Cook for 5 minutes, until the vegetables are slightly softened.
5. 5.
   In a separate pan, sauté the shrimp and squid until cooked through. Season with salt and pepper.
6. 6.
   Layer 5 sheets of phyllo pastry in a greased baking dish, brushing each sheet with olive oil before adding the next.
7. 7.
   Spread half of the meat and vegetable mixture over the phyllo pastry.
8. 8.
   Add a layer of sautéed seafood on top of the meat and vegetable mixture.
9. 9.
   Repeat the layers with the remaining phyllo pastry, meat and vegetable mixture, and seafood.
10. 10.
    Fold the excess phyllo pastry over the top to seal the bureek.
11. 11.
    Brush the top with olive oil and bake in the preheated oven for 25-30 minutes, or until the phyllo pastry is golden and crispy.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.
13. 13.
    Garnish with fresh basil and parsley before serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent it from tearing. Keep it covered with a damp cloth while working to prevent it from drying out.
• Squid — Make sure to clean the squid thoroughly, removing the innards and the transparent cartilage. Slice it into rings for even cooking.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili flakes to the meat and vegetable mixture.
• Experiment with different seafood options such as mussels or white fish to add variety to the dish.
• Serve the Bureek Tajin with a side of fresh salad or roasted vegetables for a complete meal.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.
• For a vegetarian version, replace the meat and seafood with a mixture of sautéed mushrooms and spinach.

Serving advice

Serve the Venetian-style Bureek Tajin as a main course, accompanied by a fresh green salad and crusty bread. The dish is best enjoyed hot, straight from the oven, allowing the crispy phyllo pastry to contrast with the flavorful filling.

Presentation advice

To present the Bureek Tajin beautifully, cut it into individual portions and arrange them on a platter. Garnish with fresh basil and parsley for a pop of color. The golden-brown phyllo pastry layers will be visually appealing and showcase the delicious layers of the dish.