Burek
Crisp, flaky layers of thin pastry wrapped around a filling of minced meat, cheese or spinach, baked until golden. It is a staple breakfast and snack from the bakery.
Burek trokut 1: Unknown, CC BY-SA 2.5 (Wikimedia Commons)
Where it comes from
Burek is enjoyed across the Balkans and Anatolia, with local versions in Bosnia and Herzegovina, Serbia, North Macedonia, Albania and Turkiye. Many families make it at home on weekends, and bakeries sell it hot by the slice.
Explore the cuisine of Bosnia and Herzegovina, Türkiye.
Recipe
Make Burek at home
Ingredients
- 1 package (16 oz / 450 g) phyllo dough
- 1 lb (450 g) ground beef
- 1 large onion, finely chopped
- 1 tsp salt, 1/2 tsp pepper
- 1/2 cup (115 g) butter or oil, melted
- 1 egg and 1/2 cup yogurt for brushing
- Or filling of 2 cups feta and cottage cheese mixed with 1 egg
- Plain yogurt to serve
How it's made
- Heat the oven to 400 F (200 C).
- Cook the onion and meat until browned, season, and cool.
- Layer 3 sheets of phyllo brushed with butter, spoon a line of filling along one edge and roll tightly.
- Coil the roll into a spiral in a round pan, repeating with remaining dough and filling.
- Whisk egg with yogurt and brush the top.
- Bake 35 to 40 minutes until deep golden.
- Rest 10 minutes and serve with yogurt.
Variations
- Sirnica: cheese burek.
- Zeljanica: spinach burek.
- Krompiruša: potato burek.
Cook’s tip: Brush every layer lightly; too much fat makes it heavy and too little leaves it dry.
Also on the menu in
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CevapiStreet food · Bosnia and Herzegovina
PastizziStreet food · Malta
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Burek trokut 1: Unknown, CC BY-SA 2.5 (Wikimedia Commons)