Recipes in the world of Flavilo

Chili meat burek in flaky filo pastry

Chili Meat Burek

Burek originally began its conquering journey from the cuisine of the Ottoman Empire, becoming one of the most popular filled pastries throughout the Balkan countries. Traditionally made with cheese, spinach, or meat, modern variations, such as this chili meat version, bring a new twist to the classic flavors. The chili pepper not only adds character to the dish but also harmonizes perfectly with the tomato and ground meat. As the meat simmers with the spices, the aroma immediately whets the appetite. The spicy filling nestled between crispy layers holds a surprise in every bite. This dish is perfect for a cold autumn day, as a quick dinner, or as a special treat for guests – feel free to serve it with yogurt or a fresh salad.

Prep Time 20 min
Preparation 35 min
Total 55 min
1150 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 4
⭕ 400 g Ground meat (beef or pork)
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 1 Chili pepper
⭕ 2 tbsp Tomato paste
⭕ 6 Filo pastry sheets
⭕ 3 tbsp Olive oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    GlutenGluten
    Information iconRead More

    Preparation Steps

    1

    Peel and finely chop the onion and garlic. Slice the chili pepper into thin rings. Tip: If you don't like it too spicy, remove the chili seeds.

    2

    In a large skillet, heat 1 tablespoon of olive oil and sauté the onion until translucent. Add the garlic and chili, and sauté for another 1 minute.

    3

    Add the ground meat, salt, and pepper, and brown over high heat until no longer pink. Then add the tomato paste and cook for another 8-10 minutes, until you have a juicy, but not too wet, filling.

    4

    Let the meat mixture cool slightly. Important: Do not fill the filo pastry while it's hot, as it can easily become soggy!

    5

    Preheat the oven to 350°F (180°C) with the upper and lower heating elements on. Line a baking sheet with parchment paper or grease it with oil.

    6

    Lay out one filo pastry sheet, brush it with a little oil, then layer another sheet on top. Spread the meat filling lengthwise along one edge of the pastry, and roll it up into a burek shape – either a spiral or a roll. Repeat the process with the remaining ingredients.

    7

    Place the bureks on the baking sheet, brush their tops with oil, and bake until golden brown, about 30–35 minutes. Tip: If the top browns too quickly, cover it with aluminum foil.

    8

    Let it rest for 5 minutes, then serve fresh, with sour cream or yogurt to taste.