Tomato And Onion Albanian Burek

Ingredients

• 3-4 big onions (about 600-700g)
• 1.5 kg ripe tomatoes
• Olive Oil, salt, pepper, basil
• 1/2 glass of milk
• 100 ml of seeds oil ( we use corn oil)

• 600 g all-purpose flour
• 300 ml of water
• 1 tsp of salt

Directions

1. In a deep bowl, add flour, salt, and add the water little by little we made a sift phyllo dough for the burek. You can read the recipe here for more details. Let the dough to sit for about 30minutes, covering with a kitchen towel.
2. Clean and cut in dices the onions. In a deep saucepan, add a little oil and the diced onions, and stir-fry in medium heat, until the onion is cooked and tender. Add a little pepper and salt and cook covering with a lid for fast cooking time. If it needs, we can add a little bit of water.
3. During this time, we clean tomatoes from the skin and ground them in a kitchen blender, or a hand grater. We can remove their skin easily, let them rest in the hot water for a while.
4. Add tomatoes to the onion frying and let them cook together for 15-20 minutes in medium heat until to create our burek filling sauce. Add chopped basil, add the milk, mix all together and let the mixture to cool.
5.  The next step we roll the phyllo dough. Separate the phyllo dough in 9 equal pieces and opens each of them in small layers with diameters 20-30 cm. Add a little oil through the layers and open 3 big Phillo layers.
6. Heat the oven at 200 degrees.
7. Grease a baking dish and add 2 phyllo layers in the bottom, add the tomatoes mixture. The last Philly layer we place in the top. Fix and close the burek border. And a little oil, and put it to bake in the preheated oven and bake for 30 minutes.
8. Cover the burek with aluminium paper, let cool, cut and serve it warm.