Dairy-Free Meat Burek
Indulge in the comforting flavors of this Dairy-Free Meat Burek, a flaky and savory delight perfect for every occasion. This recipe features layers of golden, crisp phyllo dough wrapped around a seasoned ground beef filling, enhanced with the warm, aromatic spices of paprika and cumin. Free from dairy yet rich in flavor, this burek achieves its perfect golden finish with a light brush of unsweetened soy milk. With simple ingredients like yellow onion, ground beef, and staple pantry spices, this Mediterranean-inspired dish is both accessible and rewarding. Ready in just over an hour, it’s an ideal choice for entertaining, a weeknight dinner, or a hearty snack. Serve these delicious rolls warm and watch them disappear from the table! Perfect for those seeking a dairy-free twist on a traditional recipe, this burek is as wholesome as it is satisfying.
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Recipe Information
Ingredients
- 12 sheets phyllo dough sheets
- 500 grams ground beef
- 1 large yellow onion
- 60 milliliters olive oil
- 60 milliliters water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon cumin
- 45 milliliters unsweetened soy milk
Instructions
Preheat your oven to 180°C (350°F).
Finely chop the yellow onion.
In a large pan, heat 30 milliliters of olive oil over medium heat.
Add the chopped onion to the pan and sauté until softened and translucent, about 5 minutes.
Increase the heat to high and add the ground beef to the pan. Cook until the meat is browned and cooked through, breaking it apart with a spatula, about 8 minutes.
Reduce the heat to medium and stir in the salt, black pepper, paprika, and cumin. Cook for an additional 2 minutes to blend the flavors.
Remove the pan from the heat and let the filling cool slightly.
In a small bowl, combine the remaining 30 milliliters of olive oil with 60 milliliters of water.
Lightly brush a clean work surface with the olive oil and water mixture.
Place one sheet of phyllo dough on the work surface and brush it lightly with the olive oil and water mixture.
Layer another sheet of phyllo dough on top and repeat the brushing process until you have a stack of 4 phyllo sheets, each brushed with the mixture.
Place a line of the meat filling along the shorter edge of the phyllo dough stack.
Carefully roll up the dough to encase the filling, ensuring it is snug but not too tight.
Place the rolled dough seam-side down on a baking tray lined with parchment paper.
Repeat the process with the remaining phyllo sheets and meat filling to make additional rolls.
Lightly brush the tops of each roll with unsweetened soy milk to help them brown evenly.
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
Remove from the oven and let the burek cool slightly before slicing each roll into 2-3 pieces.
Serve warm and enjoy your Dairy-Free Meat Burek!
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 4092 mg | 178% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 6.7 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 154 mg | 12% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1702 mg | 36% | |
*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.
