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Meat, European

Meat and yogurt burek

Meat burek is a Balkan pastry rolled into a spiral, filled with seasoned ground beef and onions, and served with plain yogurt. For 4 people, it takes 90 minutes, has a medium difficulty level, and costs about €2.90 per serving. The key to success is a well seasoned, well drained filling so the phyllo dough stays crisp.

Tonight it's the king of Balkan pastries, a burek rolled with ground beef and onions, served with yogurt.

Meat and yogurt burek
Total time
1 h 30
Difficulty
Medium
Cost per person
€2.90
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Burek is phyllo dough coiled into a spiral, crisp on top and soft underneath, wrapped around a ground beef and onion filling that fills the kitchen with a warm, paprika scented smell while it bakes. The paprika gives it a deep color and a round, mild flavor, and the plain yogurt on the side cuts through the richness of the golden pastry.

This is a dish for a slow Sunday, when you have time to roll the logs of dough without rushing, or for a casual dinner with friends around one big shared pan. Kids tend to love the savory ground beef and the crunchy top, and the yogurt on the side lets everyone adjust the richness to their own taste.

The ingredients

4 people

Dairy

  • Phyllo dough 400 g
  • Plain yogurt 4 cup

Butcher

  • Ground beef 500 g

Fruits and vegetables

  • Onions 2

Pantry

  • Paprikaoften in the pantry 1 tsp
  • Oiloften in the pantry 8 tbsp
  • Sparkling wateroften in the pantry 10 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Sauté the chopped onions, add the beef, paprika, salt and pepper, then let the filling cool. 15 min

    Drain the filling well, it shouldn't be greasy.

  2. Lay out a sheet of phyllo, brush it with oil, spread the filling along one edge and roll it into a log.

    Roll loosely, the dough puffs up as it bakes.

  3. Repeat with the remaining sheets and coil the logs into a spiral in a large oiled baking dish.

    Pack the coils tightly against each other.

  4. Drizzle with oil and sparkling water to keep the pastry light.

    The sparkling water adds air to the dough.

  5. Bake at 200°C until the burek is golden brown, then serve with the yogurt. 40 min

    Cover with a damp kitchen towel as soon as it comes out of the oven to soften the crust.

Our tips to get it right

  • Work with one sheet of phyllo at a time and keep the rest under a damp towel, the sheets dry out and crack within minutes in open air.
  • Let the filling cool completely before spreading it on the dough, warm filling makes the phyllo soggy and it tears as you roll.
  • Use a dish with fairly high sides to coil the logs tightly into a spiral, the burek holds its shape better once it bakes.

The variations

  • Swap the ground beef for ground lamb for a stronger, more traditional Balkan flavor.
  • For a vegetarian version, replace the meat with drained spinach and crumbled fresh cheese using the same spices.
  • For a quicker version, make the filling the day before and just fill and roll the dough on the day you bake it.

What to serve it with

  • A fresh cucumber and tomato salad
  • An extra bowl of plain yogurt on the side
  • Black tea or lemon water

Storage

Burek keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once baked and cooled, sliced into portions. Reheat it in the oven at 180°C to bring back the crispness, the microwave will soften the pastry.

Questions about this dish

Can you use brick pastry instead of phyllo dough?

Yes, brick pastry works well and gives an even crispier result. Brush it with oil the same way before filling and rolling.

Why pour sparkling water over the burek before baking?

Sparkling water adds tiny air bubbles that lighten the phyllo dough as it bakes. This keeps the pastry airy instead of dense.

Can you prepare the burek ahead and bake it later?

You can roll the logs and arrange them in the dish the day before, then cover and refrigerate them. Add the oil and sparkling water only right before baking.

How do you keep the filling from releasing too much liquid while baking?

Drain the cooked beef and onions well before filling the dough. A filling that's too wet or greasy makes the phyllo soggy and stops the burek from browning properly.

How long does it take to make a meat burek with yogurt?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a meat burek with yogurt?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a meat burek with yogurt cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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