Moderate
Burek with Meat
Burek is a cherished staple in Balkan cuisine, a savory pie with deep historical roots tracing back to the Ottoman Empire. This beloved dish has a special place in the hearts of Balkan people, often evoking memories of family gatherings and festive occasions. Traditionally, burek is crafted with homemade dough, a labor of love that yields a delectably flaky, tender pastry. However, making dough from scratch can be time-consuming, so this recipe offers a practical alternative using pre-made filo pastry, making it accessible for cooks of all skill levels while preserving the essence of this time-honored dish.
In the Balkans, burek is more than just food—it's a symbol of heritage and culinary tradition. The versatility of burek is truly remarkable; it can be filled with an array of ingredients such as white cheese, fresh cheese, meat, or even leeks. This particular recipe features a hearty meat filling, which is the most popular and widely enjoyed variation in the region. To elevate the experience, serve your burek with a glass of fermented milk—this classic pairing enhances the flavors and brings a touch of authenticity to your meal.
For this recipe, you'll need a 40 cm round baking pan and 15 sheets of filo pastry. If you're using a smaller pan, you may need to adjust the number of sheets and the amount of filling accordingly. Enjoy the delicious taste of Balkan tradition and the comforting warmth of a dish that holds a cherished spot in the culinary heart of the Balkans. 🥛
⛰️
Challenging
⏱️
1 hour - 1.5 hours
🥘
Sautéing, Baking
👽
4
Moderate
Burek with Meat
Burek is a cherished staple in Balkan cuisine, a savory pie with deep historical roots tracing back to the Ottoman Empire. This beloved dish has a special place in the hearts of Balkan people, often evoking memories of family gatherings and festive occasions. Traditionally, burek is crafted with homemade dough, a labor of love that yields a delectably flaky, tender pastry. However, making dough from scratch can be time-consuming, so this recipe offers a practical alternative using pre-made filo pastry, making it accessible for cooks of all skill levels while preserving the essence of this time-honored dish.
In the Balkans, burek is more than just food—it's a symbol of heritage and culinary tradition. The versatility of burek is truly remarkable; it can be filled with an array of ingredients such as white cheese, fresh cheese, meat, or even leeks. This particular recipe features a hearty meat filling, which is the most popular and widely enjoyed variation in the region. To elevate the experience, serve your burek with a glass of fermented milk—this classic pairing enhances the flavors and brings a touch of authenticity to your meal.
For this recipe, you'll need a 40 cm round baking pan and 15 sheets of filo pastry. If you're using a smaller pan, you may need to adjust the number of sheets and the amount of filling accordingly. Enjoy the delicious taste of Balkan tradition and the comforting warmth of a dish that holds a cherished spot in the culinary heart of the Balkans. 🥛
⛰️
Challenging
⏱️
1 hour - 1.5 hours
🥘
Sautéing, Baking
👽
4
Moderate
Burek with Meat
Burek is a cherished staple in Balkan cuisine, a savory pie with deep historical roots tracing back to the Ottoman Empire. This beloved dish has a special place in the hearts of Balkan people, often evoking memories of family gatherings and festive occasions. Traditionally, burek is crafted with homemade dough, a labor of love that yields a delectably flaky, tender pastry. However, making dough from scratch can be time-consuming, so this recipe offers a practical alternative using pre-made filo pastry, making it accessible for cooks of all skill levels while preserving the essence of this time-honored dish.
In the Balkans, burek is more than just food—it's a symbol of heritage and culinary tradition. The versatility of burek is truly remarkable; it can be filled with an array of ingredients such as white cheese, fresh cheese, meat, or even leeks. This particular recipe features a hearty meat filling, which is the most popular and widely enjoyed variation in the region. To elevate the experience, serve your burek with a glass of fermented milk—this classic pairing enhances the flavors and brings a touch of authenticity to your meal.
For this recipe, you'll need a 40 cm round baking pan and 15 sheets of filo pastry. If you're using a smaller pan, you may need to adjust the number of sheets and the amount of filling accordingly. Enjoy the delicious taste of Balkan tradition and the comforting warmth of a dish that holds a cherished spot in the culinary heart of the Balkans. 🥛
⛰️
Challenging
⏱️
1 hour - 1.5 hours
🥘
Sautéing, Baking
👽
4
🧺
INGREDIENTS
🔪
KITCHEN EQUIPMENT
👩🏻🍳
Preparation
This recipe uses pre-made filo pastry to achieve that delightful crunch and savor without the time commitment.
Thaw the Filo Pastry: Place the filo pastry at room temperature to thaw. This makes it easier to handle and layer.
Prepare the Filling:
Finely chop 4 onions.
Heat a generous amount of oil or butter in a fry pan over medium heat until it shimmers.
Add the chopped onions and sauté until they become translucent and fragrant.
Add 700 g of ground meat (a combination of beef, pork, and/or lamb) to the pan. Cook for about 20 minutes, stirring frequently, until the meat is fully browned and the liquid has evaporated.
Season the mixture with salt and pepper to taste. Remove from heat and let it cool slightly.
Prepare the Baking Pan: Preheat your oven to 200°C (400°F). Grease a 40 cm round baking pan with a light coating of butter or oil.
Prepare the Mixture: In a bowl, whisk together 1 tbsp salt, 1 ½ cups (350 ml) of sparkling or mineral water, and 3 tbsp of any oil or melted butter. This mixture will help to crisp the pastry.
Assemble the Burek:
On your work surface, lay out one sheet of filo pastry.
Brush the filo sheet evenly with about 20 ml (3 tbsp) of the prepared mixture.
Place a portion of the cooled meat and onion filling along one side of the filo sheet, leaving about three fingers’ width from the edge.
Carefully roll the sheet from the filled side to form a log or cylinder. Repeat this process with the remaining filo sheets and filling.
Arrange each rolled sheet in a spiral formation in the greased baking pan to create a beautiful, spiral-shaped burek.
Bake the Burek: Drizzle the remaining prepared mixture (about 50-100 ml) over the entire burek, using a basting brush to spread it evenly and ensure a crispy texture. Bake in the preheated oven for about 20 minutes or until the burek is golden brown and crispy.
Cool and Serve: Once baked, cover the burek with a clean kitchen towel and let it rest for about 20 minutes. This resting time helps the flavors meld and the pastry to soften slightly.
This recipe uses pre-made filo pastry to achieve that delightful crunch and savor without the time commitment.
Thaw the Filo Pastry: Place the filo pastry at room temperature to thaw. This makes it easier to handle and layer.
Prepare the Filling:
Finely chop 4 onions.
Heat a generous amount of oil or butter in a fry pan over medium heat until it shimmers.
Add the chopped onions and sauté until they become translucent and fragrant.
Add 700 g of ground meat (a combination of beef, pork, and/or lamb) to the pan. Cook for about 20 minutes, stirring frequently, until the meat is fully browned and the liquid has evaporated.
Season the mixture with salt and pepper to taste. Remove from heat and let it cool slightly.
Prepare the Baking Pan: Preheat your oven to 200°C (400°F). Grease a 40 cm round baking pan with a light coating of butter or oil.
Prepare the Mixture: In a bowl, whisk together 1 tbsp salt, 1 ½ cups (350 ml) of sparkling or mineral water, and 3 tbsp of any oil or melted butter. This mixture will help to crisp the pastry.
Assemble the Burek:
On your work surface, lay out one sheet of filo pastry.
Brush the filo sheet evenly with about 20 ml (3 tbsp) of the prepared mixture.
Place a portion of the cooled meat and onion filling along one side of the filo sheet, leaving about three fingers’ width from the edge.
Carefully roll the sheet from the filled side to form a log or cylinder. Repeat this process with the remaining filo sheets and filling.
Arrange each rolled sheet in a spiral formation in the greased baking pan to create a beautiful, spiral-shaped burek.
Bake the Burek: Drizzle the remaining prepared mixture (about 50-100 ml) over the entire burek, using a basting brush to spread it evenly and ensure a crispy texture. Bake in the preheated oven for about 20 minutes or until the burek is golden brown and crispy.
Cool and Serve: Once baked, cover the burek with a clean kitchen towel and let it rest for about 20 minutes. This resting time helps the flavors meld and the pastry to soften slightly.
This recipe uses pre-made filo pastry to achieve that delightful crunch and savor without the time commitment.
Thaw the Filo Pastry: Place the filo pastry at room temperature to thaw. This makes it easier to handle and layer.
Prepare the Filling:
Finely chop 4 onions.
Heat a generous amount of oil or butter in a fry pan over medium heat until it shimmers.
Add the chopped onions and sauté until they become translucent and fragrant.
Add 700 g of ground meat (a combination of beef, pork, and/or lamb) to the pan. Cook for about 20 minutes, stirring frequently, until the meat is fully browned and the liquid has evaporated.
Season the mixture with salt and pepper to taste. Remove from heat and let it cool slightly.
Prepare the Baking Pan: Preheat your oven to 200°C (400°F). Grease a 40 cm round baking pan with a light coating of butter or oil.
Prepare the Mixture: In a bowl, whisk together 1 tbsp salt, 1 ½ cups (350 ml) of sparkling or mineral water, and 3 tbsp of any oil or melted butter. This mixture will help to crisp the pastry.
Assemble the Burek:
On your work surface, lay out one sheet of filo pastry.
Brush the filo sheet evenly with about 20 ml (3 tbsp) of the prepared mixture.
Place a portion of the cooled meat and onion filling along one side of the filo sheet, leaving about three fingers’ width from the edge.
Carefully roll the sheet from the filled side to form a log or cylinder. Repeat this process with the remaining filo sheets and filling.
Arrange each rolled sheet in a spiral formation in the greased baking pan to create a beautiful, spiral-shaped burek.
Bake the Burek: Drizzle the remaining prepared mixture (about 50-100 ml) over the entire burek, using a basting brush to spread it evenly and ensure a crispy texture. Bake in the preheated oven for about 20 minutes or until the burek is golden brown and crispy.
Cool and Serve: Once baked, cover the burek with a clean kitchen towel and let it rest for about 20 minutes. This resting time helps the flavors meld and the pastry to soften slightly.
⭐️
Bonus recipe
🐮 Burek with Cheese
Burek with meat is the most popular throughout the Balkans, followed by Burek with cheese and then Pizza Burek. If you’re going to make Burek with cheese, follow the same steps as for Burek with meat, but change the filling at Step 12. You will need 150 g of cottage cheese and 100 g of crumbled feta or fresh cheese (goat, sheep, or cow). Combine the cheeses or use just one type for the filling. The rest of the steps remain the same.
🍄 Pizza Burek
For Pizza Burek, you will need 300 g of cooked ham, 300 g of any type of melting cheese (such as Gouda or Cheddar), 200 g of canned champignons, 300 g of tomato puree, and oregano. Cut the ham into thin slices and grate the cheese. Drain the champignons and cut them into smaller pieces. Stir some oregano, a pinch of salt, and pepper into the tomato puree. Combine everything together and set it aside until you start filling the filo sheets at Step 12. The rest of the steps remain the same.
🐮 Burek with Cheese
Burek with meat is the most popular throughout the Balkans, followed by Burek with cheese and then Pizza Burek. If you’re going to make Burek with cheese, follow the same steps as for Burek with meat, but change the filling at Step 12. You will need 150 g of cottage cheese and 100 g of crumbled feta or fresh cheese (goat, sheep, or cow). Combine the cheeses or use just one type for the filling. The rest of the steps remain the same.
🍄 Pizza Burek
For Pizza Burek, you will need 300 g of cooked ham, 300 g of any type of melting cheese (such as Gouda or Cheddar), 200 g of canned champignons, 300 g of tomato puree, and oregano. Cut the ham into thin slices and grate the cheese. Drain the champignons and cut them into smaller pieces. Stir some oregano, a pinch of salt, and pepper into the tomato puree. Combine everything together and set it aside until you start filling the filo sheets at Step 12. The rest of the steps remain the same.
🐮 Burek with Cheese
Burek with meat is the most popular throughout the Balkans, followed by Burek with cheese and then Pizza Burek. If you’re going to make Burek with cheese, follow the same steps as for Burek with meat, but change the filling at Step 12. You will need 150 g of cottage cheese and 100 g of crumbled feta or fresh cheese (goat, sheep, or cow). Combine the cheeses or use just one type for the filling. The rest of the steps remain the same.
🍄 Pizza Burek
For Pizza Burek, you will need 300 g of cooked ham, 300 g of any type of melting cheese (such as Gouda or Cheddar), 200 g of canned champignons, 300 g of tomato puree, and oregano. Cut the ham into thin slices and grate the cheese. Drain the champignons and cut them into smaller pieces. Stir some oregano, a pinch of salt, and pepper into the tomato puree. Combine everything together and set it aside until you start filling the filo sheets at Step 12. The rest of the steps remain the same.
Burek is a cherished staple in Balkan cuisine, a savory pie with deep historical roots tracing back to the Ottoman Empire. This beloved dish has a special place in the hearts of Balkan people, often evoking memories of family gatherings and festive occasions. Traditionally, burek is crafted with homemade dough, a labor of love that yields a delectably flaky, tender pastry. However, making dough from scratch can be time-consuming, so this recipe offers a practical alternative using pre-made filo pastry, making it accessible for cooks of all skill levels while preserving the essence of this time-honored dish.
In the Balkans, burek is more than just food—it's a symbol of heritage and culinary tradition. The versatility of burek is truly remarkable; it can be filled with an array of ingredients such as white cheese, fresh cheese, meat, or even leeks. This particular recipe features a hearty meat filling, which is the most popular and widely enjoyed variation in the region. To elevate the experience, serve your burek with a glass of fermented milk—this classic pairing enhances the flavors and brings a touch of authenticity to your meal.
For this recipe, you'll need a 40 cm round baking pan and 15 sheets of filo pastry. If you're using a smaller pan, you may need to adjust the number of sheets and the amount of filling accordingly. Enjoy the delicious taste of Balkan tradition and the comforting warmth of a dish that holds a cherished spot in the culinary heart of the Balkans. 🥛
Burek is a cherished staple in Balkan cuisine, a savory pie with deep historical roots tracing back to the Ottoman Empire. This beloved dish has a special place in the hearts of Balkan people, often evoking memories of family gatherings and festive occasions. Traditionally, burek is crafted with homemade dough, a labor of love that yields a delectably flaky, tender pastry. However, making dough from scratch can be time-consuming, so this recipe offers a practical alternative using pre-made filo pastry, making it accessible for cooks of all skill levels while preserving the essence of this time-honored dish.
In the Balkans, burek is more than just food—it's a symbol of heritage and culinary tradition. The versatility of burek is truly remarkable; it can be filled with an array of ingredients such as white cheese, fresh cheese, meat, or even leeks. This particular recipe features a hearty meat filling, which is the most popular and widely enjoyed variation in the region. To elevate the experience, serve your burek with a glass of fermented milk—this classic pairing enhances the flavors and brings a touch of authenticity to your meal.
For this recipe, you'll need a 40 cm round baking pan and 15 sheets of filo pastry. If you're using a smaller pan, you may need to adjust the number of sheets and the amount of filling accordingly. Enjoy the delicious taste of Balkan tradition and the comforting warmth of a dish that holds a cherished spot in the culinary heart of the Balkans. 🥛
Burek is a cherished staple in Balkan cuisine, a savory pie with deep historical roots tracing back to the Ottoman Empire. This beloved dish has a special place in the hearts of Balkan people, often evoking memories of family gatherings and festive occasions. Traditionally, burek is crafted with homemade dough, a labor of love that yields a delectably flaky, tender pastry. However, making dough from scratch can be time-consuming, so this recipe offers a practical alternative using pre-made filo pastry, making it accessible for cooks of all skill levels while preserving the essence of this time-honored dish.
In the Balkans, burek is more than just food—it's a symbol of heritage and culinary tradition. The versatility of burek is truly remarkable; it can be filled with an array of ingredients such as white cheese, fresh cheese, meat, or even leeks. This particular recipe features a hearty meat filling, which is the most popular and widely enjoyed variation in the region. To elevate the experience, serve your burek with a glass of fermented milk—this classic pairing enhances the flavors and brings a touch of authenticity to your meal.
For this recipe, you'll need a 40 cm round baking pan and 15 sheets of filo pastry. If you're using a smaller pan, you may need to adjust the number of sheets and the amount of filling accordingly. Enjoy the delicious taste of Balkan tradition and the comforting warmth of a dish that holds a cherished spot in the culinary heart of the Balkans. 🥛
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