ReceptnaptárMesni burek (meat burek in a tray)
Meat burek is the true burek, the most famous pastry of the Balkans, which spread through the region in the days of the Ottoman Empire. In Bosnia, only this version goes by the name. Thin filo sheets and spiced minced meat are coiled into a tin and baked hot and crisp. It is eaten for breakfast with yogurt, and when fresh there is hardly anything better.
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Ingredients
Method
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- Soften the onion in half the oil in a frying pan until translucent.
- Add the mince and fry, breaking it into crumbs, until all the liquid has evaporated.
- Season with paprika, salt and pepper, then leave to cool completely.
- Preheat the oven to 200 °C and grease a round tin with oil.
- Spread the filo sheets out one at a time, brush with oil, scatter a line of the meat filling along them, then roll into a loose log.
- Coil the log in a spiral in the tin, working from the centre outwards.
- Brush the top with the rest of the oil mixed with the mineral water.
- Bake at 200 °C for 30-35 minutes until deep golden and crisp.
- Serve warm, perhaps with a glass of sour milk.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Let the filling cool completely before putting it on the filo, because warm meat makes the pastry soggy.
- Do not roll the logs too tightly, because the filling expands during baking, and looser layers turn out crisper.
- The mix of oil and mineral water on top is what makes the pastry crisp, so do not leave it out.
Frequently asked questions
Why does mineral water go on top?
During baking the water produces steam, so the sheets do not dry out and the layers separate. This is what makes burek crisp yet soft inside.
Can it be frozen?
Yes, the unbaked rolls freeze well and can be baked from frozen, allowing slightly longer. The finished burek can also be reheated in the oven.
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