Burek: spiced beef wrapped in phyllo pastry. These tasty treats are a staple street food in Eastern Europe and easy to make at home.
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Slavic Cuisine
Burek is an integral part of Slavic cuisine. According to my dear friend Srdjan, who is from Montenegro (part of the former Yugoslavia), burek can be found throughout Bosnia, Serbia, Montenegro and Croatia.
Burek, or Börek is made with phyllo pastry and filled with meat or cheese. Burek originated in Central Asia. Then it was adopted by the Ottoman Turks and spread through their military empire. Other variations of burek exist in North Africa, namely in Tunisia and Algiers.
Srdjan also told me that in his country burek is a sort of fast food. "It's like going to McDonald's and buying a burger!" he said. Somehow I am not so sure about this analogy. Burek is also available in stores by weight. I'll take two kilos please!
Here is a typical burek shop in Podgorica, Montenegro below. They are like the local pizza shop in the USA. The sign reads: Burek and then meso for meat, sir is cheese and peciva is pastry in Serbian.
Types of Burek
Burek comes in a couple of different shapes: triangular, coil shaped, and cigar.
Srdjan also mentioned that burek is usually sold with a side of plain yogurt which is used as a dip. You can see the yogurt tub on the sign above. So cool!
Srdjan's mother and she was kind enough to pass the recipe on to me. In true old world style, Srdjan mother's recipe calls for a dash of this and a bit of that.
Burek is extremely versatile. The most common being meat (lamb is usually the choice) with onions, or feta and spinach. These are the fillings found most in the Slavic cuisine of Bosnia, Serbia, Montenegro, Macedonia and Croatia.
Now, my Turkish friend and co-worker Selin tells me that in Turkey the most common filling is feta with parsley. The dough is also different in Turkey. It's called yufka and is not as thin as phyllo.
Burek recipe tips
- The biggest challenge is keeping the phyllo moist. Keep it covered with a moist tea towel while you're assembling to help.
- After cooking the meat be sure to let it cool down completely. If you place the hot meat mixture on the phyllo dough the juices will ruin it.
- Make sure the meat is fully cooled before rolling the phyllo. Good luck!
Here are the visual steps to make a great burek!
- Heat the olive oil on medium, add the onions and cook until translucent. Once the onions are done, add the ground beef.
- Add the salt, pepper, dash of allspice and chopped parsley.
- Cook until the beef is browned and finely separated into small pieces, almost like rice.
- Allow the cooked beef mixture to cool completely by chilling in the refrigerator. Warm meat and juice will make the phyllo soggy.
- Unroll the phyllo dough and keep under a moist towel while working.
- Take 3 sheets of phyllo and place some of the meat down the center leaving about 2 inches at each end. Brush the perimeter with butter.
- Fold up the ends of the phyllo over the meat.
- Gently fold the top over the meat and brush the folded edges with butter.
- Roll the meat toward you and brush the top with butter.
- One all are prepared as above bake 15 minutes or until golden brown in a 350 degree oven.
Frequently Asked Questions:
- How do I store the burek and phyllo pastry? I recommend eating them fresh after baking. You can refrigerate the burek for up to 3 days in an airtight container. Any leftover unbaked phyllo keep it sealed in the freezer.
- Can I freeze the leftover burek and phyllo dough pastry? Yes, it is best to eat it fresh but you can freeze it for up to 2 months. Wrap it tightly with plastic wrap or foil then place it in an airtight container.
- How do I reheat the burek? If frozen, do not thaw it as it will get soggy. Preheat the oven to 350°F and bake for 10-12 minutes or until you have an internal temperature of 165°F. The bake time will be shorter if reheating from the refrigerator, be sure to check with a thermometer. Do not reheat in the microwave as it will be very soft and ruin the texture of the dough.
More ethnic pastries
If you like ethnic food and would like to try some other types of meat or cheese filled pastries there are many other cultures that have similar recipes and I find them so interesting. Here are a few more to try and you can pin them on Pinterest or bookmark them for later:
Empanadas are one of my favorite Latin American pastry recipes filled with a flavorful spiced meat or cheese.
Lebanese cheese fatayer is very easy to make with store bought pizza dough and a super easy feta cheese mixture.
Turkish pide has some wonderful flavors, filled with cheese and is very similar to pizza.
If you like lamb you can try Lebanese lamb fatayer that is very similar to the cheese fatayer.
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Burek Recipe Card
Ingredients
Instructions
- Preheat oven to 350°F.
- In a small frying pan heat the olive oil and add the onions. Cook on medium heat for about 3-5 minutes until the onions are translucent.
- Add the beef and the rest of the ingredients. Cook until the beef is browned.
- Remove beef mixture from heat, drain any excess liquid, place in a bowl and chill in the refrigerator. Warm meat with juice will ruin the delicate phyllo and make it soggy.
- Take phyllo dough and unroll carefully. Cut in half. Cover with a moist tea towel to avoid drying.
- Take 3 sheets of phyllo at a time and place a good amount of meat down the center, leaving about 2" at both top and bottom. Using a pastry brush, brush all around the edges of the dough. Fold in once all around. Fold from the short side up and roll tightly like a cigar. Brush with melted butter and place seam side down on a baking sheet. Bake for about 15 minutes or until the burek are golden brown. Serve with a side of plain yogurt.
- Any leftover phyllo can be stored again in the freezer. Make sure you wrap it tightly so it doesn't dry out.
Notes
- The biggest challenge is keeping the phyllo moist which can be accomplished by keeping it covered with a moist tea towel while assembling.
- After cooking the meat be sure to let it cool down completely. If you place the hot meat mixture on the phyllo dough the juices and ruin it.
- Start rolling the phyllo with meat that is fully cooled and you will have a great burek to bake! Good luck!
- How do I store the burek and phyllo pastry? It is best eaten fresh right after baking but you can refrigerate the burek for up to 3 days in an airtight container. Any leftover unbaked phyllo keep it sealed in the freezer.
- Can I freeze the leftover burek and phyllo dough pastry? Yes, it is best to eat it fresh but you can freeze it for up to 2 months. Wrap it tightly with plastic wrap or foil then place it in an airtight container.
- How do I reheat the burek? If frozen, do not thaw it as it will get soggy. Preheat the oven to 350°F and bake for 10-12 minutes or until you have an internal temperature of 165°F. The bake time will be shorter if reheating from the refrigerator, be sure to check with a thermometer. Do not reheat in the microwave as it will be very soft and ruin the texture of the dough.
Nutrition
Dante Morados
Great. Will try this. We have an equivalent here in Philippines called Sisig Roll.
Analida
Dante: sounds good, I will research this item.
Thanks!!! Let me know how you like it.
Dante
Here's my recipe Analida posted in EasyRecipes & Big Oven:
http://www.bigoven.com/recipe/pork-sisig/850761
Analida
Wow, thanks Dante!!! It looks great and not too difficult. I will let you know when I make it.
Katherine
do you use three sheets of pastry for one burek ? or each of the three sheets separately ?
thanks
Analida
Katherine: I use 3 sheets per burek. I hope you like it.
Sennur
We say " Börek " in Turkish. This cultural food for my country. So delicious food and my mom make this food nearly 40 years. İf you apply with a slicon brush: 2 spoon olive oil + yoghurt ( add a little water) - like cream - Apply up to böreks. Finally, fried and not dry Böreks )
Loves from Turkey.
Analida
This sounds like a delicious way to enjoy Borek!!! Thanks for your suggestion.
Beth (OMG! Yummy)
My friends who are sephardic Jews (origin from Greece, Spain and that region w also North African influences in the food) make these with spinach and cheese filling. Yum. A food so full of history and stories.
Analida
Yes, spinach an cheese are common. My former work study at the University where I work came from Montenegro, part of the former Yugoslavia, he taught me about burek. Indeed, there is a lot of history behind this food. 🙂
Lisa @ Panning The Globe
I first tasted borek in Istanbul. It was a cheese borek and it was love at first bite! Your meaty borek looks amazing. I definitely want to try your recipe!!
Analida
Hi Lisa! Thanks for commenting. I have not made the cheese burek yet, but it's high on my list of things to make.
I have never been to Istanbul; it is definitely on my bucket list. Borek/burek is DELICIOUS!!!
Marie
Okay, so I had never heard of this before but omgosh, this looks incredible! Thanks so much for sharing your delicious recipe with us at Merry Monday this week!
Analida
Hi Marie! You are very welcome! Try it, it is delicious. 🙂
April J Harris
I was so interested to read about Burek, Analida! What a delicious looking dish and I love your recipe. It has so many wonderful flavours. Thank you for sharing with us at Hearth and Soul. Hope to 'see' you again this week!
Analida
You are welcome April. I need to make this again soon. 🙂
Take care.
Ema Mitrović
Sdravo, Analida!
Evo mije prvi put da ću pokušat pravit Burek. Napravila sam preksnioć brie sir koj se stavi unutra phyllo, staviś marmaladu, i onda ga pokrijeś s "egg wash". Sad imam phyllo koji nisam iskoristila i nije mi palo napamet dok nisam pronašla tvoju recept preko Pinterest...Super!
Jedva ćekam okusit...
Puno vam hvala i sve najbolje!!!
Analida
Hello Ema:
Thanks for your comment. Yes, you can use phyllo for burek. I hope you try my recipe.
Have a nice day!!!
Kieran
Dobro jutro, bog daj.
Years ago in Slovenia i had burek, finger thin, with meat after the pub on the way home- indeed tbe Balkan MacDonalds.. Tbey were lovely.
Recently i had both a meat and cheese spiral in a Turkish shop. It was a nice find, not quite the same taste tbough.
I think i'll try to make your lovely recipe. So tbankyou.
Analida
Hi Kieran. Thanks so much for commenting. Yes, burek is lovely. I tried the Turkish version recently at a Turkish cooking class. Indeed, different taste, but also good.
Let me know how you like my recipe, since it is actually a spin off from my friend's mother who is from Montenegro.
Have a great day, and you are very welcome.
C. Peace
Do you think these would freeze well and reheat again in a toaster oven?
Analida
Unfortunately no. You are much better off eating them fresh. Sorry.
Mark Gladfelter
In 2002 I was in Bosnia as a part of SFOR. I too got hooked on Burek
I made a cardboard sign that said "Will work for Burek" in Serbo-Croat. Well it got me some smiles from the Bosnians. Little did I know that it didn't translate well. Gonna try your recipe. Phyllo dough is going to take patience. Thanks.
Analida
Mark, that is so funny! Isn't burek amazing? I find it a lot easier using the store bought phyllo than attempting to make it from scratch. 🙂
Mark Gladfelter
Analida,
Do you have a brand of phyllo you prefer. I live in Indianapolis, IN and as I searched the internet I found a variety, seems like most have to be shipped to purchasers in my region .
I'll send you a report after my attempt. Thanks for the insight.
Analida
Hi Mark! Thanks for asking. I usually buy the brand Athens foods. I can't wait to hear about your experience making burek. I think it's about time I make it again. 🙂
Karen
Hello Analida. We just returned from Croatia and Montenegro and loved the burek! So excited to try this for our friend's dinner party this weekend. Question for you...can you prepare most of this in advance? Can you roll in the phyllo and refrigerate until ready to bake? thanks so much!
Analida
Hi Karen, what an interesting trip. That part of the world is on my bucket list. I probably would not roll ahead of time since your phyllo could get soggy. Like many European dishes, this is one that is better if everything is made shortly before eating. Now, if you are only talking about an hour or so, then you should be okay. I hope this helps. Good luck with your burek. 🙂
Linda
Burek will definitely be a tasty meal. The use of beef would be great, as well as a good combination of vegetables. Can’t wait to try this out.
Analida
This is a really simple dish to make. Thanks!
Pat
I am thrilled with this recipe! It's delicious! We love burek so much we drive 40 minutes away when we can't stand the cravings...now I can make it at home too! Thank you, my husband thanks you!
Janice
I have made this recipe twice. Once as written and the second time I played with some middle eastern spices. Both times they were amazing. Since there are only two of us at home now I made the entire batch, rolled them all, cooked a few and put the remainder on a sheet pan, froze for a couple of hours ant then wrapped put in zip lock bags for two. Just as good as the fresh baked ones.
Analida
The spice change sounds like a great way to experiment. I always say a recipe is just a suggestion and be creative! I am so glad you liked them!
Paja Punch 007
Serbian ethnic dish no joke with cold yogurt drink a must
Debbie
Do you drain the ground beef after cooking it?
Analida
Yes. Remove beef mixture from heat, drain any excess liquid, place in a bowl and chill in the refrigerator. Warm meat with juice will ruin the delicate phyllo and make it soggy.
Debbie
Thank you! Looks great. I'll be making this soon!