Burek is a delicious and very versatile savory pastry that is found throughout the countries of the former Yugoslavia. Countries such as Bosnia, Serbia, and Croatia all have their own distinct variations, including ones with potato, cheese, and others. So don't be afraid to get creative! I learned this particular recipe while spending some time in the Balkans.
(This recipe pairs perfectly with our Kajmak!)
Prep Time: 15 Minutes | Cook Time: 30-40 Minutes| Total Time: 45-60 Minutes
Special Equipment
1 Frying Pan (for cooking ground beef)
1 Strainer (to drain ground beef)
1 large Baking Sheet
Basting Brush
Ingredients (US Standard)
1 cup White Onion, chopped
1.5lbs Ground Beef
1tbsp Allspice
1tbsp Paprika
1tbsp Garlic Powder
1tbsp Black Pepper, ground
1/2 tsp Salt, or more/less, to taste
1 tbsp Unsalted Butter, melted
Method
Preheat oven to 400°F (204°C).
Add the ground beef to the pan, and break into four large pieces with spatula. Add all of the spices (Allspice, Paprika, Garlic Powder, Black Pepper, Salt) to the beef and cook on Medium Heat until the ground beef starts to brown, about 5 minutes.
Add Onion to the beef and continue to cook for another 5 minutes, or until fully cooked. Transfer the beef to a strainer to drain as much grease as possible.
Roll out phyllo and stack 2 sheets. Spoon some beef into the edge of the phyllo, and then roll. If your sheet breaks, its okay, just try to keep going (or if not possible, get a new set of sheets). Once rolled place in an un-greased baking sheet. You will want to place them in a spiral around the baking sheet (see photo).
Now repeat Step 4 with another 2 phyllo sheets. The beef mixture should make about 8 rolled phyllos.
Once finished rolling all the sheets, melt Butter and glaze it on the Burek with a basting brush.
Place the baking pan on the top shelf of the oven, and bake for 20-30 minutes, until the pita starts to brown.
Nutritional Data
Servings: 8
Serving Size: 1 Rolled Phyllo
Calories: 460 | Protein: 17 | Carbs: 33 | Fiber: 1 | Fats: 28
This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.
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