Friday, 24 December 2010


Bureks are spring rolls, also called samosa/sambosa/sambusek. Thin pastry sheets filled with a tasty filling, most commonly minced meat (when filled with cheese they're called fatayer - it's pretty much the same, though). You can make the paper thin sheets yourself (Tammy of Tammy's Somali Home shows how on her blog) or buy them at any supermarket (spring roll pastry suits perfectly).
Different variants of burek/samosa are eaten all over the world. They seem to have merged somewhat over the years with the spring rolls, summer rolls, egg rolls, börek, et al.

The most used filling in our house is;

Minced meat filling

2 tsp olive oil
1 onion
500 g mince meat
olives cut in rings
salt, pepper and harissa to taste
eggs and chopped parsley
soft cheese

Fry the onions soft in the oil, add the mince and fry until all the redness is gone. Add olives and seasoning and let it cook for awhile. In the end add eggs and parsley, but don't let it cook dry!

Take a spring roll sheet, put about a spoonful of the filling in one corner together with some soft cheese and roll it, tucking in the sides as you go.

Deep fry or cook under the grill with some oil brushed over them. If you put the opening down first, you don't need anything to stick the ends to the rolls with.

According to Wikipedia: Swedes eat 1,2 spring rolls per person per year, the Danish 7 spring rolls per year, and Norway 1,4. lol

Swedish toffee

Knäck is a traditional Swedish toffee. The name translates into "break" and refers to its hard consistency (reminding of Daim or Skor bars). Some prefer their knäck to be soft and chewy, which is easily attainable by simmering the mix for a shorter time.


Heavy cream (any kind of cream that can be cooked will work just fine - such as double or whipping cream)
Golden syrup

Measure up equal parts (e.g. 150 ml) of the cream, syrup and sugar in a heavy based saucepan or pot (preferably a large pan for quicker results).
Melt it while stirring and bring to the boil. Lower the heat to a simmer, the heat should be high enough to keep the mix boiling without burning to the bottom of the pan.
Keep boiling, while stirring, until the mix becomes a bit gluey. Pour a drop of the mix into a glass of cold water. If you can roll it to a hard or chewy ball, it’s done.
(You can add chopped almonds to the mix at this stage)

Pour into mini paper cups and leave to cool. Delicious!