Bureki with meat
6 servings
40 minutes
Burek with meat is a traditional dish of Turkish cuisine dating back to Ottoman times. These crispy layered pastries are filled with juicy minced meat seasoned with cumin, onions, and garlic, creating a rich aroma and flavor. The phyllo dough gives the dish lightness and an appetizing golden crust. Burek is perfect as a snack or main course; they are easy to eat by hand, and the hearty meat filling makes them filling. Baked to a crispy texture, they pair wonderfully with yogurt sauces or fresh vegetables. This dish has become a favorite in various countries due to its simplicity of preparation and harmonious combination of ingredients that convey the warmth of Eastern cuisine.
1
Turn beef and lamb into minced meat - with a knife or using a grinder.
- Fatty beef: 300 g
- Lamb: 300 g
2
In olive oil, sauté finely chopped onion and garlic until soft, without browning. Add cumin seeds, let the vegetables cool slightly, then mix them with the minced meat, seasoning with salt and pepper.
- Onion: 2 heads
- Garlic: 6 cloves
- Olive oil: 50 ml
- Cumin: 1 tablespoon
- Salt: to taste
- Fresh bell pepper: to taste
3
Cut the phyllo dough into long strips about 7 cm wide, and brush with melted butter. Place a bit of filling at the beginning of the strip and cover it with a triangle of dough, as if making a paper airplane, and continue until the end of the strip, so the meat is wrapped in several layers of dough.
- Filo (phyllo) pastry: 500 g
- Clarified butter (ghee): 100 g
4
Send the pies to the oven preheated to 180 degrees for twenty minutes.
