Entree: Montenegro – Northern Culinary Region – Burek (Baked layered phyllo pastry filled with seasoned ground meat and onions)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 35 min

Total 1 hr 15 min

Ingredients

- 1 lb (450 g) phyllo pastry sheets, thawed (about 12–14 sheets)
- 1 lb (454 g) ground beef
- 1 large onion, finely chopped (approx. 150 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) sweet paprika
- 1/4 cup (60 ml) warm water
- 4 tbsp (60 g) unsalted butter, melted, for brushing
- 2 large eggs (approx. 100 g) beaten, reserve a little for egg wash
- 1/2 cup (120 ml) plain yogurt, for serving
- 2 tbsp (8 g) chopped fresh parsley (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat.
2. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add 1 lb (454 g) ground beef and cook, breaking up with a spoon, until browned and cooked through, about 8–10 minutes.
3. Stir in 1 tsp (5 g) salt, 1/2 tsp (1 g) black pepper, and 1 tsp (2 g) sweet paprika. Add 1/4 cup (60 ml) warm water and simmer 2–3 minutes to blend flavors. Remove from heat and let the filling cool slightly.
4. Fold the cooled filling into 2 large eggs (approx. 100 g) beaten to bind. Set aside.
5. On a clean work surface, lay one sheet of phyllo and brush lightly with melted butter. Repeat to make a base of 3–4 brushed sheets. Place a strip of the filling along the long edge and roll into a log; repeat to make 3–4 rolls.
6. Arrange the rolls in a greased 10–12 inch (25–30 cm) round or rectangular baking pan, spiral or side-by-side. Brush the assembled burek with the reserved beaten egg and additional melted butter.
7. Bake for 30–40 minutes until the phyllo is deep golden and crisp. Let rest 10 minutes before slicing.
8. Serve warm, garnished with chopped parsley if using, with 1/2 cup (120 ml) plain yogurt per portion for spooning alongside.