🌍 Eastern European recipesSnack
Burek
By Groceree
Also known as Bosnian Burek · Burek sa Mesom
Thin pastry rolled around minced beef and onion into long ropes, coiled into a round tin and baked until the layers crisp and shatter. In Bosnia only the meat version is called burek; everything else is pita.
Last updated
- Servings
- 6 servings
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 h 15 min
Ingredients
- filo pastry500 g
beef mince500 g
onions2
salt1½ tsp
black pepper1 tsp
vegetable oil120 ml
water100 ml
plain yoghurt400 g
Instructions
- 01
Mix the raw with the very finely chopped , the and the , and knead until well combined.
- 02
Heat the oven to 200°C and a 28 cm round tin.
- 03
Lay two sheets of thawed , or of homemade stretched dough, on top of each other, brushing each with .
- 04
Spread a line of meat along one long edge and roll up loosely into a rope.
- 05
Coil the rope into the centre of the tin, then repeat, adding each rope to the end of the coil until the tin is full.
- 06
Brush the top with and bake for 35 to 40 minutes until golden and crisp.
- 07
Sprinkle over the hot , cover with a cloth for 10 minutes to soften slightly, then slice and serve with .
Notes
- Use raw meat — it cooks inside the pastry and keeps the filling juicy.
- The water and cloth at the end are traditional; they give the layers a tender bite under the crisp top.
- Serbian burek is baked in layered sheets rather than coils and comes with cheese too.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 22 g
- Carbs
- 38 g
- Fat
- 32 g
Estimated from the ingredients.
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