Entree: Bosnia and Herzegovina – National Cuisine – Burek (Savory layered phyllo pastry filled with seasoned ground meat)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 1 (16 oz) package phyllo dough (454 g)
- 6 tbsp (90 ml) unsalted butter, melted, divided
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 2 cloves garlic, minced
- 1 lb (454 g) ground beef
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) sweet paprika
- 1/4 cup (15 g) fresh parsley, chopped
- 1 large egg, beaten, approx. 50 g (for egg wash)
- 1 tbsp (15 ml) water (for egg wash)
- 1 cup (240 g) plain yogurt, for serving (optional)

Instructions

1. Preheat oven to 375°F (190°C). Brush a 10–12 inch (25–30 cm) round baking pan or rimmed baking sheet with 1 tbsp (15 ml) melted butter and set aside.
2. In a large skillet, heat 2 tbsp (30 ml) olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add minced garlic and cook 1 minute more.
3. Add 1 lb (454 g) ground beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 8–10 minutes. Stir in 1 tsp (6 g) salt, 1/2 tsp (1 g) pepper, and 1 tsp (2 g) paprika. Remove from heat and stir in 1/4 cup (15 g) chopped parsley. Allow filling to cool slightly.
4. Carefully unroll phyllo dough and cover with a damp clean towel to prevent drying. Working with one sheet at a time, place a sheet on a clean surface and brush lightly with melted butter. Place a second sheet on top and brush again.
5. Spoon a thin line of the cooled meat filling along the short edge of the phyllo sheet and roll into a tight cylinder. Repeat with remaining phyllo and filling until you have several rolls.
6. Coil the rolls into a spiral in the prepared pan, tucking the ends under as you go to form an even spiral (traditional round burek). Brush the top generously with remaining melted butter.
7. Beat 1 large egg with 1 tbsp (15 ml) water and brush the egg wash over the top for extra gloss and browning.
8. Bake in the preheated oven until deeply golden and crisp, about 35–45 minutes, rotating once if necessary for even browning. If edges brown too quickly, cover loosely with foil.
9. Remove from oven and let rest for 10 minutes before slicing. Serve warm with plain yogurt alongside if desired.