Gluten-Free Meat Burek
Indulge in a savory slice of tradition with this Gluten-Free Meat Burek—a hearty and flavorful pastry that’s perfect for those following a gluten-free lifestyle. This recipe uses delicate gluten-free phyllo dough layered with a rich filling of spiced ground beef, sautéed onions, and fresh parsley, all seasoned with a blend of paprika and cumin for irresistible depth. Each buttery sheet of phyllo is brushed to flaky perfection, while a golden egg glaze adds a crisp finish to this oven-baked delight. Ready in just an hour, this burek is ideal for sharing as a comforting main dish or eye-catching appetizer, bringing classic Balkan cuisine to your table without compromising dietary needs. Whether served at a family dinner or special gathering, this gluten-free twist on a beloved recipe will be a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 1 package gluten-free phyllo dough
- 500 grams ground beef
- 1 large onion
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon cumin
- 1 large egg
- 50 grams butter
- 2 tablespoons, chopped parsley
- 1 tablespoon gluten-free flour
Instructions
Preheat the oven to 180°C (355°F).
Finely chop the onion.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked, about 8 minutes.
Season the cooked beef with salt, black pepper, paprika, and cumin. Stir well to combine.
Remove the skillet from heat and stir in the chopped parsley. Allow the mixture to cool slightly.
In a small bowl, beat the egg and set aside.
Brush a baking sheet with olive oil.
Carefully unroll the gluten-free phyllo dough. Place one sheet on the prepared baking sheet, brushing lightly with melted butter.
Repeat the layering process with 4 more sheets of phyllo, brushing each with butter.
Spread the meat mixture evenly onto the top phyllo sheet.
Cover the meat mixture with 5 more phyllo sheets, brushing each layer with butter as before.
Using a sharp knife, score the top layer of phyllo into a diamond or square pattern, being careful not to cut all the way through.
Brush the top with the beaten egg to create a shiny glaze.
Bake in the preheated oven for about 30 minutes, or until the top is golden brown and crisp.
Remove the burek from the oven and let it cool for a few minutes before cutting.
Serve warm and enjoy this traditional delicacy with a gluten-free twist.
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 4212 mg | 183% | |
| Total Carbohydrate | 224.2 g | 82% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 10.2 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 157 mg | 12% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1906 mg | 41% | |
*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.
