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.
- 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
- Yufka (phyllo) sheets500 g
- Ground beef500 g
- Red onion2 kom
- Sunflower oil100 ml
- Salt and pepperpo ukusu
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.
5 more steps in the app
The rest lives in the app
Timers, stir reminders, and a step-by-step guide are waiting — like having someone at the stove with you.
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.
