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Burek

Burek

  • Prep

    35 m
  • Cook

    25 m
  • Ready In

    1 h
mms09

mms09

This recipe is Eastern European in origin; being from Bosnia, my mom made this for me growing up and my whole family always looked forward to it! Serve with Balkan style yogurt for authenticity.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 797 kcal
  • 40%
  • Fat:
  • 42.1 g
  • 65%
  • Carbs:
  • 72.8g
  • 23%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 804 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Brown ground beef in a large non-stick skillet over medium heat, 5 to 7 minutes. Drain fat; stir in allspice, paprika, salt, and pepper. Transfer beef to a large bowl and stir in potato and onion.
  3. Unroll phyllo pastry and transfer 2 sheets to a work surface; stack sheets. Spoon 1/8th of the ground beef mixture down one long edge of the phyllo pastry. Roll phyllo into a tube, encasing beef. Shape the tube into a coil (snail shape). Place the roll on an ungreased baking sheet; brush with melted butter. Repeat, placing finished rolls up against one another to keep them from unrolling.
  4. Bake burek in the preheated oven until golden brown, 20 to 30 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Tanya C
18

Tanya C

12/14/2009

This was very tasty. It was much milder/blander than I expected with the given seasonings. I accidentally undersalted since I had seasoned the ground beef but forgot to add more seasoning after adding the potatoes. It was slightly dry--I might moisten with a little broth next time. I used one small Yukon and one small sweet potato. I wonder about adding chopped spinach or peas or shredded carrots next time. Definitely worth trying again; I've never had this before but seems like it could be a good comfort food and is easy to make. I used too many sheets of phyllo so it wouldn't easily bend so I left it in long tubular rolls. I notice a 16 oz. box of phyllo contains 40 sheets (5 sheets per serving), so next time I would use that as a guide. I was confused and didn't intially realize that this should create 8 individual rolls, and perhaps only uses half of a 16 oz. pkg. of phyllo if only using 2 sheets per roll. I would think they could be shaped into a round spiral easier with fewer sheets of phyllo. I ended up with five long rolls. Definitely worth trying again. Kids and hubbie all ate and liked. We only ate about half of this so I would think it could easily serve 6 with a side dish. Thanks for sharing your recipe--I love trying new food combinations and the allspice really intrigued me. I might even add a little more allspice next time. And maybe minced apple. Hopefully fruit or other veggie additions would not completely destroy any ethnic authenticity.

Emily McCann
15

Emily McCann

3/30/2011

Great!! It wasn't spicy because it's not supposed to be. Being from a Serbian background this is what it's supposed to taste like!! odlican!!

ceni
8

ceni

7/28/2010

Byrek rocks, one of the best home made meals in Albania. i grew up with it and i'll eat till death set us apart. love it.

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