Burek Recipe Card
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5.0
27 reviews
Excellent
Burek Recipe Card
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Burek, or Borek depending on what spelling you use is a dish made with phyllo pastry that is filled with meat or cheese. Burek is thought to have originated in Central Asia; it was then adopted by the Ottoman Turks who took it with them to the various corners of their military empire.
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Ingredients
- 1 lb lean ground beef
- ½ Tbs olive oil
- 1 onion diced
- 2 Tbs parsley fresh, chopped
- 1 tsp salt
- ¼ tsp pepper
- dash allspice
- 2 Tbsp butter melted, for brushed phyllo
- ½ lb phyllo dough
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Instructions
- Preheat oven to 350°F.
- In a small frying pan heat the olive oil and add the onions. Cook on medium heat for about 3-5 minutes until the onions are translucent.
- Add the beef and the rest of the ingredients. Cook until the beef is browned.
- Remove beef mixture from heat and place in a bowl and chill in the refrigerator. Warm meat with juice will ruin the delicate phyllo and make it soggy.
- Take phyllo dough and unroll carefully. Cut in half. Cover with a moist tea towel to avoid drying.
- Take 3 sheets of phyllo at a time and place a good amount of meat down the center, leaving about 2" at both top and bottom. Using a pastry brush, brush all around the edges of the dough. Fold in once all around. Fold from the short side up and roll tightly like a cigar. Brush with melted butter and place seam side down on a baking sheet. Bake for about 15 minutes or until the burek are golden brown. Serve with a side of plain yogurt.
- Any leftover phyllo can be stored again in the freezer. Make sure you wrap it tightly so it doesn't dry out.
Notes
- Frequently Asked Questions:
- The biggest challenge is keeping the phyllo moist which can be accomplished by keeping it covered with a moist tea towel while assembling.
- After cooking the meat be sure to let it cool down completely. If you place the hot meat mixture on the phyllo dough the juices and ruin it.
- Start rolling the phyllo with meat that is fully cooled and you will have a great burek to bake! Good luck!
- How do I store the burek and phyllo pastry? It is best eaten fresh right after baking but you can refrigerate the burek for up to 3 days in an airtight container. Any leftover unbaked phyllo keep it sealed in the freezer.
- Can I freeze the leftover burek and phyllo dough pastry? Yes, it is best to eat it fresh but you can freeze it for up to 2 months. Wrap it tightly with plastic wrap or foil then place it in an airtight container.
- How do I reheat the burek? If frozen, do not thaw it as it will get soggy. Preheat the oven to 350°F and bake for 10-12 minutes or until you have an internal temperature of 165°F. The bake time will be shorter if reheating from the refrigerator, be sure to check with a thermometer. Do not reheat in the microwave as it will be very soft and ruin the texture of the dough.
Nutrition Information
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Calories
201kcal
(10%)
Carbohydrates
16g
(5%)
Protein
14g
(28%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
42mg
(14%)
Sodium
491mg
(20%)
Potassium
242mg
(7%)
Vitamin A
170IU
(3%)
Vitamin C
2.3mg
(3%)
Calcium
13mg
(1%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 491mg | 20% |
| Potassium | 242mg | 5% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 13mg | 1% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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