Beef Burek
The roots of beef burek extend to the Balkan region, especially Bosnia-Herzegovina and Serbia, where it has been a popular dish for centuries. Burek originates from Turkish times, when the gastronomic influence of the Ottoman Empire spread throughout the Balkans. The original Turkish "börek" was made with various fillings, but the Balkan version, especially with beef, is one of the most popular. This dish is often prepared in the region as an everyday meal and for festive occasions. The secret of burek lies in the thin, layered pastry and the well-seasoned, juicy filling. It is important that the pastry does not dry out and browns properly in the oven. Adding a little water also keeps the meaty filling juicier, avoiding a dry result. On a cold winter evening, there is nothing better than a warm, fragrant serving of beef burek on the table. This dish is an ideal choice for family dinners or as a dish for entertaining guests, as it can be prepared in advance and then freshly baked.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the onion and garlic. Peel the onions, then use a chopper for faster preparation.
2
Heat the oil in a skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes, then stir in the garlic.
3
Add the ground beef and cook thoroughly until completely browned and the liquid has evaporated. This takes about 10-12 minutes. Season with salt and pepper, then add 100 ml of water and simmer for another 5 minutes.
4
Lay the first filo pastry sheet on a clean kitchen towel and lightly brush with oil. Layer three more sheets on top in the same way. Tip: Use a brush for quick and even coverage.
5
Distribute half of the ground beef filling along one long edge of the sheets, then tightly roll up like a log. Repeat with the remaining sheets and filling.
6
Place the burek rolls on a baking sheet lined with parchment paper, and brush the tops with a little oil. This helps them become golden brown and crispy after baking.
7
Bake the bureks in a preheated oven at 350°F (180°C) for 30-35 minutes, or until golden brown. Tip: Avoid opening the oven frequently to ensure the filo pastry bakes properly.
8
Wait 5 minutes before slicing. Serve plain or with a dollop of sour cream on top. Burek is excellent both warm and lukewarm.
