Burek, or Borek depending on what spelling you use is a dish made with phyllo pastry that is filled with meat or cheese. Burek is thought to have originated in Central Asia; it was then adopted by the Ottoman Turks who took it with them to the various corners of their military empire.
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: Change to adjust-> 8
Calories 201 kcal
lean ground beef
melted, for brushed phyllo
Preheat oven to 350F.
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 and place in a bowl and chill in the refrigerator. Warm meat with juice will ruin the delicate phyllo.
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.
- 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!
Amount Per Serving
Calories from Fat 72
% Daily Value*
Saturated Fat 3g19%
Vitamin A 170IU3%
Vitamin C 2.3mg3%
* Percent Daily Values are based on a 2000 calorie diet.