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Burus shapik
بروس شاپک (burus shapik): Hunza flatbreads filled with fresh cheese, onion, coriander and green chilli
Burus is the soft, crumbly fresh cheese of Hunza, made in summer pastures by heating the buttermilk left after churning until it curdles, and shapik means bread; together they make one of the valley's best-loved meals, a pair of thin wholewheat rounds sealed around a filling of cheese, onion, coriander, mint and green chilli. In Gojal and central Hunza it is cooked on a griddle for family lunch, for guests and for the walk up to the high pastures, and it is eaten hot, brushed with butter, with a cup of salty tea. Overfilling is the beginner's mistake; the dough tears and the filling leaks onto the pan. Chef's tip: crumbled paneer or well-drained cottage cheese works well in place of burus; paneer needs no rennet, but check cottage cheese is labelled vegetarian.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dough
- 10 ½ oz wholewheat flour (atta)plus extra for dusting
- 1 /2 tsp salt
- ¾ cup waterapproximately
For the filling
- 1 onionvery finely chopped
- 4 tbsp fresh corianderchopped
- 2 green chilliesfinely chopped
- 1 /2 tsp dried mint
- 1 /4 tsp salt
To finish
- 1 ⅜ oz buttermelted
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What you'll need
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Method
0/7 doneStep 1: Mix 10 ½ oz wholewheat flour (atta) and 1 /2 tsp salt, add ¾ cup water gradually and knead to a soft, smooth dough; cover and rest for 15 minutes.
5 minStep 2: Mix 9 oz fresh cheese (burus), paneer or drained cottage cheese, 1 onion, 4 tbsp fresh coriander, 2 green chillies, 1 /2 tsp dried mint and 1 /4 tsp salt; squeeze out any liquid from the onion first if it is very juicy.
3 minStep 3: Divide the dough into 8 balls and roll each into a thin round about 18 cm across.
4 minStep 4: Spread a quarter of the filling over one round, leaving a 1.5 cm border, wet the border, lay a second round on top and press the edges firmly together, then roll gently once to seal; repeat to make 4.
4 minStep 5: Heat a tawa or heavy frying pan over a medium heat and cook one shapik for about 2–3 minutes until brown spots appear underneath.
3 minStep 6: Flip, brush the top with 1 ⅜ oz butter and cook for 2–3 minutes more, pressing gently, until both sides are golden and the filling is hot; brush again with butter and repeat with the rest.
3 minStep 7: Cut into quarters and serve hot.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 22 g
- Carbs
- 52 g
- Fat
- 21 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does burus shapik take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
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