Burek: Bosnia's Savory Phyllo Pie
Burek is a celebrated savory pastry deeply rooted in Bosnian culinary tradition, featuring thin, flaky phyllo dough wrapped around a rich, seasoned meat filling. A true comfort food, it's perfect for any meal.
Ingredients
- 500 g phyllo dough thawed if frozen
- 500 g ground beef lean
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 tsp paprika sweet
- 0.5 tsp black pepper freshly ground
- 1 tsp salt or to taste
- 100 ml vegetable oil or melted butter for brushing
- 50 ml water
Instructions
- Prepare the filling: In a large pan, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
- Add the ground beef to the pan, breaking it up with a spoon. Cook until browned, draining any excess fat. Stir in the minced garlic, paprika, salt, and pepper. Cook for another 2 minutes, then remove from heat and let cool slightly.
- Preheat oven to 200°C (400°F). Lightly grease a large round baking pan (approx. 28-30 cm / 11-12 inches) with oil.
- Lay out one sheet of phyllo dough on a clean surface. Brush generously with oil. Place another phyllo sheet on top and brush with oil again.
- Spread a portion of the meat filling along one long edge of the phyllo sheets. Carefully roll the phyllo into a long, thin cylinder.
- Coil the rolled cylinder into a spiral shape and place it in the center of the greased baking pan.
- Repeat the process with the remaining phyllo sheets and filling, forming more cylinders and arranging them around the central spiral in the pan until the pan is full.
- Once all the burek is assembled in the pan, brush the top generously with the remaining oil.
- Bake for 40-50 minutes, or until the phyllo is golden brown and crispy. If the top browns too quickly, loosely cover with foil.
- While still hot, drizzle about 50ml of warm water over the burek (this helps soften the crust slightly) and cover with a clean kitchen towel for 5-10 minutes before serving. Cut into wedges and serve warm.
Notes
For best results, use fresh, thin phyllo dough. If using frozen, thaw completely in the refrigerator overnight. You can substitute the meat with a mixture of cottage cheese and feta, or spinach and feta for a vegetarian option. Serve warm with plain yogurt or a side salad.