Vegetarian Meat Burek
Indulge in the comforting layers of this *Vegetarian Meat Burek*, a plant-based twist on the classic Balkan pastry favorite. Featuring savory spiced plant-based ground "meat" infused with garlic, onion, and aromatic cumin and paprika, this hearty filling is wrapped in delicate, flaky phyllo pastry sheets brushed with melted butter for a satisfying crunch. Easy to prepare, this recipe is perfect for a crowd-pleasing appetizer, snack, or light meal, and pairs beautifully with a dollop of creamy yogurt on the side. Ready in just over an hour, this vegetarian-friendly burek brings traditional flavors to the table while embracing modern dietary preferences. Perfect for entertaining or enjoying a cozy night in!
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Recipe Information
Ingredients
- 400 grams plant-based ground 'meat'
- 1 large onion
- 2 cloves garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 grams phyllo pastry sheets
- 100 grams melted butter
- 200 grams plain yogurt
Instructions
Preheat your oven to 200°C (392°F).
Finely chop the large onion and mince the garlic cloves.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onions until translucent, about 5 minutes.
Add the minced garlic and continue to cook for another 2 minutes until fragrant.
Add the plant-based ground 'meat' to the skillet, breaking it apart with a wooden spoon. Cook until the mixture is browned, about 6-8 minutes.
Season with cumin, paprika, salt, and black pepper. Stir well to combine all ingredients and remove from heat. Let it cool slightly.
Prepare a clean work surface and lay a sheet of phyllo pastry. Lightly brush it with melted butter using a pastry brush.
Place another sheet of phyllo on top and brush with butter. Repeat this process until you have layered 3 or 4 sheets, depending on your preference for thickness.
Spoon some of the vegetarian filling along one edge of the layered phyllo sheets, leaving space at the edges for folding.
Carefully roll the phyllo into a log, folding the sides in as you roll to seal the filling inside.
Place the rolled burek on a baking sheet lined with parchment paper. Repeat the process until all filling is used.
Brush the tops of the bureks with the remaining melted butter to promote browning.
Bake in the preheated oven for 30-40 minutes, or until the phyllo is crisp and golden brown.
Serve warm with plain yogurt on the side for dipping.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 40% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 1047 mg | 46% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.9 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 340 mg | 7% | |
*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.
