Burek with meat is one of the most iconic dishes of Balkan cuisine. Flaky, golden pastry wrapped around a juicy meat filling makes it perfect for breakfast, lunch, or dinner.
Ingredients: 
- 500 g phyllo pastry sheets
- 300 g ground beef or mixed meat
- 1 onion, finely chopped
- 50 ml oil
- Salt and pepper to taste
- ½ tsp ground paprika (optional)
- 100 ml water or beef broth
- 100 ml oil (for brushing the pastry)
Preparation:
1. Make the Filling
Heat oil in a pan and sauté the chopped onion until translucent.
Add the ground meat, season with salt, pepper, and paprika, and cook until browned and all excess liquid evaporates.
Pour in the water or broth and simmer for a few more minutes, until the mixture is moist but not runny. Let it cool slightly.
2. Assemble the Burek
Grease a round baking pan with oil.
Place one sheet of pastry on a flat surface, brush with the oil-water mixture, then layer another sheet on top and brush again.
Spoon some of the filling along one edge, roll it up, then coil the roll into a spiral and place it in the center of the pan.
Repeat until all pastry and filling are used, continuing the spiral around the center.
3. Bake
Preheat oven to 200°C (390°F).
Brush the top with the remaining oil-water mixture. For extra crispiness, add a few drops of sparkling water.
Bake for 30–40 minutes, until golden brown.
4. Serve
Allow the burek to cool slightly before slicing. Serve warm.
Tips:
For a richer flavor, make your own pastry from scratch. Burek pairs perfectly with yogurt, kefir, or a fresh salad. Leftovers can be stored in the fridge for up to two days and reheated in the oven.
Photos: Freepik.
