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Burek is meat wrapped in phyllo

Traditional Burek Recipe (Crispy Balkan Meat Pie)

Analida Braeger
This traditional Balkan burek recipe wraps a savory seasoned beef and onion filling in layers of flaky phyllo dough, then bakes it until crispy and golden. Serve warm with plain yogurt for a delicious appetizer, lunch, or dinner.
5 from 9 votes
Print Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Balkan
Servings 8
Calories 201 kcal

Ingredients
  

  • 1 lb lean ground beef
  • ½ tablespoon olive oil
  • 1 onion diced
  • 2 tablespoon parsley fresh, chopped
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • dash allspice
  • 2 tablespoon butter melted, for brushed phyllo
  • ½ lb phyllo dough

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 can 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! 
Frequently Asked Questions:
  • 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

Calories: 201kcalCarbohydrates: 16gProtein: 14gFat: 8gSaturated Fat: 3gCholesterol: 42mgSodium: 491mgPotassium: 242mgVitamin A: 170IUVitamin C: 2.3mgCalcium: 13mgIron: 2.3mg
Keyword baking, mezze
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