Entree: Bosnia and Herzegovina – Central Culinary Region – бурек burek meat-filled phyllo pastry (meat-filled phyllo pastry)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 16 oz (450 g) phyllo dough (jufka or phyllo sheets)
- 1 lb (454 g) ground beef
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 4 tbsp (60 ml) vegetable oil, plus more for brushing
- 4 tbsp (57 g) unsalted butter, melted (or lard)
- 1/2 cup (120 ml) warm water
- 1 tsp (6 g) fine sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) sweet paprika (optional)
- 1 egg (for egg wash), approx. 50 g (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Lightly oil a 12-inch (30 cm) round baking pan.
2. In a skillet over medium heat, heat 2 tbsp (30 ml) vegetable oil. Add the finely chopped onion and sauté until soft and translucent, about 5–7 minutes.
3. Add the ground beef to the onions, breaking it up with a spoon. Cook until browned and cooked through, 6–8 minutes. Stir in salt, pepper, and paprika (if using). Remove from heat and let the filling cool slightly.
4. In a small bowl, mix the melted butter with the remaining 2 tbsp (30 ml) vegetable oil and the warm water to make a brushing mixture.
5. Lay one sheet of phyllo on a clean work surface and brush lightly with the butter-oil mixture. Place another sheet on top and brush again. Spoon a thin line of the cooled meat filling along the long edge of the layered sheets, then roll tightly into a long cylinder. Repeat with remaining sheets and filling.
6. Coil each filled roll into a spiral (štrudla-style) and place it in the prepared pan, tucking ends under to form a continuous spiral until the pan is filled.
7. Brush the top of the formed burek generously with the remaining butter-oil mixture (or beat the egg and brush for a glossier finish). If using, sprinkle a few sesame seeds on top.
8. Bake in the preheated oven for 35–45 minutes, until the burek is deep golden brown and crisp. Let rest 10 minutes before slicing into wedges and serving.