The burek, also known as börek, is an iconic preparation of Balkan and Middle Eastern culinary tradition. Its origins date back to the ancient Ottoman Empire, in present-day Turkey, from where it spread to North Africa, the Balkans, and Southern Slavic countries, taking on different forms and fillings depending on the culture.
In the former Yugoslavia, burek is traditionally filled with meat and is considered a true comfort food, enjoyed at any time of the day. In Balkan bakeries, it is often offered in spiral rolls, crispy and golden, accompanied by plain yogurt.
In this recipe, we show you how to make an oven-baked meat burek, prepared with thin phyllo dough and a spicy yet balanced filling, perfect as a main course, appetizer, or finger food.
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- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Middle Eastern
- Seasonality: All Seasons
Ingredients for Making Meat Burek with Crispy Phyllo Dough
- 450 g phyllo dough
- 450 g ground beef
- 170 g butter
- 1 onion
- 1 tbsp extra virgin olive oil
- 1 tsp allspice
- 2 tsps paprika
- salt
- pepper
Tools for Making Meat Burek with Crispy Phyllo Dough
- Frying Pan
- Spatula
- Brush
- Baking Tray
How to Make Meat Burek with Crispy Phyllo Dough
Heat a frying pan over medium-low heat, add the oil, and sauté the onion until soft.
Add the ground meat, allspice, paprika, salt, and pepper.
Cook, stirring, until the meat is well crumbled but still juicy.
Turn off the heat and let the filling cool completely.
Meanwhile, preheat the oven to 374°F (190°C).
Lay a sheet of phyllo dough on the work surface, covering the unused ones with a damp cloth.
Brush one sheet with melted butter, cover with another sheet of phyllo dough, and brush it with butter.
Spread a generous amount of filling along the long side of the sheet, leaving about 2 inches (5 cm) from the edge.
Fold the sheets over the filling and gently roll into a cylinder.
Wrap the cylinder around itself to form a spiral.
Place the spirals on a baking tray, ends down.
Brush the surface with more melted butter.
Continue until all ingredients are used.
Bake for 15–20 minutes until the burek is golden and crispy.
Serve hot, preferably accompanied by plain yogurt.
Storage
Burek can be stored in the refrigerator for 1–2 days in an airtight container. Heat it in the oven for a few minutes before serving.
It can be frozen raw or cooked, separating portions with parchment paper.
Tips
Bring phyllo dough to room temperature before using.
Always cover the sheets with plastic wrap and a damp cloth to prevent drying.
Use warm, not hot, butter to avoid breaking the dough.
Do not overfill to make rolling easier.
Variants
Cheese Burek: Replace meat with feta or a mix of fresh cheeses.
Vegetable Burek: Try it with spinach, potatoes, or zucchini.
Spicy Version: Add cumin or chili for a more intense flavor.
FAQ
Can I prepare the burek in advance?
Yes, you can assemble it a few hours ahead and store it in the fridge, baking it when needed.
Can I use meat other than beef?
Yes, lamb or a beef-lamb mix can be used.
Can phyllo dough be substituted?
Phyllo dough is essential for the typical texture of burek and is not recommended to be replaced.
