Meat Burek
Experience the rich and savory flavors of the Balkans with this mouthwatering recipe for Meat Burek. Layers of delicate, buttery phyllo dough are filled with a perfectly seasoned mixture of ground beef or lamb, onions, paprika, and a touch of cumin, creating an irresistible balance of warmth and spice. Each piece is rolled into a spiral, brushed with a creamy yogurt-egg glaze, and baked to golden perfection, resulting in a flaky, crispy exterior with a tender, flavorful center. Ready in just over an hour, this traditional baked pastry is ideal for serving as an appetizer, snack, or main course. Perfect for gatherings or a cozy family meal, Meat Burek is a delicious way to bring a taste of Eastern European comfort food to your table.
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Recipe Information
Ingredients
- 500 grams ground beef or lamb
- 1 large onion
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon cumin
- 500 grams phyllo dough
- 100 grams butter
- 200 grams plain yogurt
- 1 large egg
- 2 tablespoons parsley
Instructions
Preheat the oven to 190°C (375°F).
Finely chop the onion.
In a skillet, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion to the skillet and sauté until transparent, about 5 minutes.
Add the ground meat to the skillet and cook until browned, breaking it up with a spoon, about 10 minutes.
Stir in the salt, black pepper, paprika, and cumin. Mix well and cook for another 2 minutes.
Remove the skillet from heat and let the mixture cool slightly. Chop the parsley and mix it into the meat filling.
Melt the butter in a separate small saucepan or a microwave.
Lay out the phyllo dough on a clean kitchen surface. Cover with a damp cloth to prevent drying.
Take two sheets of phyllo dough and brush them lightly with melted butter.
Spread a thin layer of the meat mixture along the long side of the phyllo, leaving a small border.
Roll the phyllo tightly over the filling, forming a long roll.
Shape the roll in a snail-like coil and place it on a greased baking tray.
Repeat the process with the remaining phyllo sheets and meat filling.
In a small bowl, whisk together the yogurt and egg to form a glaze.
Brush the yogurt mixture over the top of each burek coil.
Bake in the preheated oven for 35-45 minutes, until golden brown and crispy.
Allow the burek to cool for a few minutes before serving warm.
Nutrition Facts
Calories |
4128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.0 g | 326% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 6380 mg | 277% | |
| Total Carbohydrate | 305.7 g | 111% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 24.6 g | ||
| Protein | 142.3 g | 285% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 578 mg | 44% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2728 mg | 58% | |
*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.
