Recipe
Burek sa mesom
Coiled meat burek from store-bought yufka sheets: a peppery beef and onion filling rolled in thin pastry, baked until deep golden, then sprinkled with water and rested under a cloth so the crust turns tender instead of brittle. Breakfast, lunch or midnight - burek answers all three.
Burek sa mesom takes about 70 minutes and makes 6 servings. Each serving has 615 kcal.
- Preparation
- 30 minutes
- Cooking
- 40 minutes
- Total time
- 70 minutes
- Servings
- 6
Nutrition per serving
- Calories
- 615 kcal
- Protein
- 22 g
- Carbohydrates
- 48 g
- Fat
- 35 g
Ingredients
- Phyllo sheets500 g
- Ground beef500 g
- Red onion2 pcs
- Sunflower oil100 ml
- Salt1 pinch
- Pepper1 pinch
Instructions
- 1
Mix the ground beef with the finely chopped onions, salt, plenty of pepper and about 50 ml of cold water into a soft, spreadable filling.
- 2
Lay one yufka sheet on the work surface and sprinkle it lightly with oil. Lay a second sheet on top, slightly overlapping. Keep the rest covered with a cloth so they do not dry out.
- 3
Spoon a strip of filling along the long edge and roll the pastry into a loose rope.
Tip: Roll loosely - the filling swells in the oven, and a tightly wound rope tears open and bakes up hard.
- 4
Starting from the middle, coil the rope into a well-oiled round pan. Repeat with the remaining sheets and filling, coiling outward until the pan is full.
- 5
Brush the top generously with the remaining oil.
- 6
Bake at 200 °C until deep golden and crisp on top.
- 7
Sprinkle the hot burek with a little water and cover it with a clean kitchen cloth to rest.
Tip: Do not skip this - the trapped steam softens the crust so it cuts like bakery burek, not like crackers.
- 8
Cut into wedges and serve warm. A glass of cold yogurt on the side is practically the law.
Cooking methods
On the stove
The stovetop plays only a supporting role: burek is baked in the oven at 200 °C, top and bottom heat, middle rack. If your oven browns unevenly, rotate the pan after 25 minutes. You want a deep, confident gold, not pale beige.
On induction
No hob work in this recipe - everything happens in the oven at 200 °C. Set a timer for 40 minutes and check the color near the end. The water-and-cloth rest matters more than any hob setting.
Over an open fire
Under a sač, or in a Dutch oven with embers on the lid, burek becomes its truest self. Give it moderate embers underneath and a generous shovelful on top, and check after 30 minutes. Rotating the pot once helps it color evenly.
Recipe questions
- How long does this recipe take?
- Plan for about 70 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 6 servings.
- Can I cook this recipe on induction?
- Yes. No hob work in this recipe - everything happens in the oven at 200 °C. Set a timer for 40 minutes and check the color near the end. The water-and-cloth rest matters more than any hob setting.
- Can I cook this recipe over an open fire?
- Yes. Under a sač, or in a Dutch oven with embers on the lid, burek becomes its truest self. Give it moderate embers underneath and a generous shovelful on top, and check after 30 minutes. Rotating the pot once helps it color evenly.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
