Bourek Meat Filled Pastry
Crispy, golden, and bursting with aromatic flavors, Bourek Meat Filled Pastries are a delightful fusion of Middle Eastern and North African culinary traditions. These irresistible pastries feature flaky phyllo dough wrapped around a spiced filling of ground beef or lamb, infused with warm notes of cumin and cinnamon, and brightened by fresh parsley. Whether fried to a perfect crunch or baked for a lighter touch, these savory triangles are a versatile crowd-pleaser, ideal for appetizers, snacks, or even a main dish. Serve them warm with a cooling yogurt dip or a spicy harissa sauce for a flavorful pairing that elevates your dining experience. Perfectly easy to assemble and packed with bold flavors, this Bourek recipe will quickly become a favorite!
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Recipe Information
Ingredients
- 12 sheets Phyllo dough (or spring roll pastry sheets)
- 500 grams Ground beef (or lamb)
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 3 tablespoons Fresh parsley, chopped
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Vegetable oil (for cooking the meat)
- 100 grams Butter, melted (for brushing)
- 1 large Egg yolk (for sealing the pastry)
- 500 ml Vegetable oil (for frying, if frying)
Instructions
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef (or lamb), breaking it apart with a spatula. Cook until the meat is browned and no longer pink, about 8 minutes.
Stir in the ground cumin, ground cinnamon, parsley, salt, and black pepper. Cook for an additional 2-3 minutes to combine all the flavors. Remove the meat mixture from the heat and allow it to cool slightly.
Prepare a clean workspace for assembling the Bourek. Take one sheet of phyllo dough and keep the remaining sheets covered with a damp cloth to prevent drying out.
Cut the phyllo sheet into strips approximately 10 cm (4 inches) wide. Brush the entire surface of the sheet lightly with melted butter.
Place about 1 tablespoon of the meat mixture at the bottom corner of a phyllo strip. Fold the corner of the dough over the filling to form a triangle. Continue folding the triangle up along the length of the strip, maintaining the triangular shape, until you reach the top.
Brush the final edge with egg yolk to seal the pastry securely and set aside. Repeat the process with the remaining phyllo sheets and meat mixture.
Choose your desired cooking method: For fried Bourek, heat 500 ml of vegetable oil in a deep skillet over medium heat. Fry the pastries in batches for 2-3 minutes on each side, until golden brown and crispy. Remove and drain on paper towels. For baked Bourek, preheat the oven to 200°C (400°F). Arrange the pastries on a parchment-lined baking sheet, brush them lightly with melted butter, and bake for 20-25 minutes, or until golden brown.
Serve the Bourek warm, either on their own or with a side of yogurt dip or harissa for added flavor.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 42.5 g | 213% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.4 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 456 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
