🥧 Meat burek

Name: Meat burek
Total time: 60 min
Yield: 6
Cuisine: Balkans · Bosnia and Serbia
Ingredients: 500 g phyllo sheets; 600 g minced beef; 2 onions, finely chopped; 60 ml vegetable oil, divided; 1 tsp salt, ½ tsp black pepper; 100 ml water

Origin: Balkans · Bosnia and Serbia

520kcal

per serving · 200 g

260kcal

per 100 g

22 gProtein11 g / 100 g

30 gFat15 g / 100 g

44 gCarbs22 g / 100 g

Burek sa mesom is the classic Balkan meat pie: layers of thin, crisp phyllo rolled around minced beef cooked with onion, salt and black pepper. Baked until golden, it is flaky outside and juicy inside. It is sold by weight in bakeries and eaten warm, often for breakfast.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: ground beef

Not veganbecause of: ground beef

Contains glutenbecause of: phyllo pastry

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

phyllo pastryground beefonion

Recipe

6 servings60 min

Ingredients

500 g phyllo sheets
600 g minced beef
2 onions, finely chopped
60 ml vegetable oil, divided
1 tsp salt, ½ tsp black pepper
100 ml water

Method

Soften the onion in 1 tbsp oil, add the beef, salt and pepper and cook for 8–10 minutes, breaking it up, then add the water and let it cool.
Oil a 28 cm round baking tin. Layer sheets of phyllo, brushing each lightly with oil, then spread the filling and roll or fold into a spiral or layered pie.
Brush the top with a little oil and bake at 200 °C for 35–40 minutes until deep golden and crisp.
Rest for 10 minutes, then cut into wedges and serve warm.

How to make it lighter

Choose lean minced beef (5–10% fat) and drain off any fat after browning.
Brush the phyllo lightly with oil instead of pouring — 1 tbsp oil ≈ 120 kcal.
Pair one wedge with a fresh salad to make a full meal without a second piece.

History

Burek came to the Balkans with Ottoman cuisine and is related to the Turkish börek. In Bosnia and Herzegovina only the meat-filled version is strictly called burek, while the others are known as pita; elsewhere in the former Yugoslavia every version is simply burek. Today it is a standard breakfast from bakeries across the region.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →