Low Fat Meat Burek
Looking for a healthier twist on a classic comfort dish? This Low Fat Meat Burek is a guilt-free upgrade of the beloved Balkan pastry, perfect for those craving indulgence without compromising on wellness. Made with lean ground beef, aromatic spices like cumin and paprika, and layers of crispy phyllo dough, this recipe delivers bold flavors with reduced fat content. A light glaze of low-fat yogurt and egg white adds a golden, crispy finish while keeping it light and nutritious. Perfect for family dinners or entertaining, this baked burek recipe proves that wholesome eating can be truly delicious. Ready in just under an hour and serving up to eight people, it's a satisfying, crowd-pleasing option that balances tradition with a modern health-conscious touch.
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Recipe Information
Ingredients
- 300 grams Lean ground beef
- 1 medium, finely chopped Onion
- 400 grams Phyllo dough
- 100 grams Low-fat plain yogurt
- 1 Egg white
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Cumin
- 0.5 teaspoon Paprika
- 50 ml Chicken broth
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a baking dish.
In a large frying pan, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onions and cook until they become translucent, approximately 3-4 minutes.
Stir in the ground beef, breaking it apart with a wooden spoon, and cook until no longer pink, about 5 minutes.
Add salt, black pepper, cumin, and paprika to the meat mixture. Stir well to combine.
Pour in the chicken broth, reduce heat to low, and let it simmer for another 5 minutes until most liquid is absorbed. Remove from heat and let it cool slightly.
In a small bowl, whisk together 1 tablespoon olive oil, low-fat yogurt, and egg white to make a light glaze.
Lay a sheet of phyllo dough on a clean surface. Lightly brush it with the yogurt mixture and place another phyllo sheet on top.
Spoon about 2-3 tablespoons of the meat mixture along the longer edge of the phyllo sheet.
Roll the phyllo tightly around the filling, forming a long cylinder. Place it into the greased baking dish.
Repeat the process with the remaining phyllo sheets and meat mixture, coiling each roll into the dish.
Brush the top of the burek with any remaining yogurt mixture.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Allow it to cool for a few minutes before serving. Slice into pieces and enjoy.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 5104 mg | 222% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 14.6 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 240 mg | 18% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 946 mg | 20% | |
*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.
