📝 About This Recipe
Transport your kitchen to the bustling bakeries of Sarajevo with this authentic Meat Burek, a masterpiece of flaky, paper-thin phyllo dough and savory ground beef. This iconic Balkan pastry features a juicy, well-seasoned meat filling tucked into crispy layers of buttered dough, traditionally coiled into a beautiful spiral. It is the perfect marriage of crunch and tenderness, offering a deeply satisfying flavor profile that has been perfected over centuries.
🥗 Ingredients
Meat Filling
- 1.5 pounds Ground Beef (80/20 lean-to-fat ratio for maximum juiciness)
- 2 large Yellow Onions (very finely diced or grated)
- 3 cloves Garlic (minced)
- 1.5 teaspoons Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Vegetable Oil (for sautéing)
- 1/4 cup Beef Broth (to keep the filling moist)
Pastry and Assembly
- 1 package Phyllo Dough (16 oz, thawed completely)
- 1/2 cup Unsalted Butter (melted)
- 1/4 cup Neutral Oil (mixed with the melted butter)
- 1/4 cup Sparkling Water (for brushing the top to create extra crunch)
- 1 teaspoon Nigella Seeds or Sesame Seeds (optional garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lightly grease a large round baking pan or a pizza stone with a bit of the butter-oil mixture.
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2
In a large skillet over medium heat, add 2 tablespoons of oil. Sauté the finely diced onions for about 8-10 minutes until soft and translucent, but not browned.
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3
Add the ground beef to the skillet. Break it up with a wooden spoon into very small crumbles. Cook until the beef is just browned.
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4
Stir in the minced garlic, salt, and black pepper. Pour in the 1/4 cup of beef broth and simmer for 2-3 minutes until the liquid is mostly absorbed but the meat remains moist. Remove from heat and let cool slightly.
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5
In a small bowl, whisk together the melted butter and neutral oil. This mixture is the secret to the shatteringly crisp layers.
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6
Carefully unroll the phyllo dough and cover it with a slightly damp kitchen towel to prevent it from drying out and cracking.
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7
Lay one sheet of phyllo on a clean work surface. Brush lightly with the butter-oil mixture. Place a second sheet on top and brush again.
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8
Distribute about 3-4 tablespoons of the meat filling in a thin line along the long edge of the phyllo sheets, leaving about an inch of space at the ends.
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9
Roll the dough tightly over the meat to create a long, thin rope. Don't worry if it cracks slightly; the butter will help seal it.
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10
Starting from the center of your prepared baking pan, coil the rope into a tight spiral (like a snail shell).
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11
Repeat the process with the remaining sheets and filling, connecting each new rope to the end of the previous one to continue the spiral outward until the pan is full.
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12
Brush the entire top of the Burek generously with the remaining butter-oil mixture, then lightly splash or brush with the sparkling water.
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13
Bake in the center of the oven for 30-35 minutes, or until the pastry is a deep golden brown and sounds hollow when tapped.
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14
Remove from the oven and let it rest for 5-10 minutes. This allows the juices to settle and makes it easier to slice.
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15
Slice into wedges and serve warm. Enjoy the sound of that first crispy bite!
💡 Chef's Tips
Always keep your phyllo dough covered with a damp cloth; it dries out in minutes and becomes impossible to roll. If you prefer a softer Burek, lightly spray the finished pastry with a tiny bit of water and cover it with a towel for 5 minutes after taking it out of the oven. For the most authentic flavor, use a mix of ground beef and ground lamb (50/50 ratio). Don't overstuff the rolls; a thin layer of meat ensures the dough cooks through and remains crispy rather than soggy. Make sure the onions are very finely diced so they melt into the meat and don't create lumps in the thin dough.
🍽️ Serving Suggestions
Serve with a side of thick Greek yogurt or a traditional drinkable yogurt (Ayran). A simple salad of tomatoes, cucumbers, and red onions (Shopska style) provides a fresh contrast to the rich meat. Pair with a glass of cold buttermilk or a strong Balkan black coffee for a mid-day snack. Serve alongside pickled peppers or ajvar (roasted red pepper spread) for an extra kick of flavor.