Entree: Bosnia and Herzegovina – Northern Culinary Region – Burek (Savory layered phyllo pastry filled with seasoned ground meat)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Total 1 hr 5 min

Ingredients

- 12 sheets phyllo dough (about 1 lb / 454 g)
- 6 tbsp (90 g) unsalted butter, melted
- 2 tbsp (30 ml) olive oil
- 1 lb (454 g) ground beef or lamb
- 1 medium yellow onion, finely chopped (about 8 oz / 225 g)
- 2 large eggs (approx. 100 g), lightly beaten
- 1/4 cup (60 ml) plain yogurt
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (1.5 g) black pepper
- 1 tsp (2 g) sweet paprika
- 2 tbsp (8 g) fresh parsley, chopped
- 1/4 cup (60 ml) water (for loosening filling if needed)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
2. Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes.
3. Increase heat to medium-high, add 1 lb (454 g) ground beef or lamb and cook, breaking up meat, until browned and cooked through, about 8–10 minutes. Drain excess fat if necessary.
4. Stir in salt, pepper, and paprika. If the mixture seems dry, add up to 1/4 cup (60 ml) water to loosen. Remove from heat and stir in 2 tbsp (8 g) chopped parsley. Let the filling cool slightly.
5. Mix 2 large eggs (approx. 100 g) and 1/4 cup (60 ml) plain yogurt in a small bowl and set aside.
6. Place one sheet of phyllo on a clean work surface and brush lightly with melted butter. Repeat layering 3 sheets (brushing each layer). Spoon a portion of the meat filling along the long edge and roll into a tight cylinder (or make a round spiral for a pan-burek). Place in the prepared pan seam-side down. Repeat with remaining phyllo and filling until pan is full.
7. Brush the top of the assembled burek with remaining melted butter and the egg-yogurt wash for a glossy finish.
8. Bake in the preheated oven until deep golden brown and crisp, 30–40 minutes. Let rest 5–10 minutes before cutting into portions. Serve warm.