Burek sa Mesom (Bosnian Meat Pie) Recipe
Flaky, buttery phyllo dough encases a savory, aromatic ground meat filling in this traditional Bosnian burek that's crispy on the outside and juicy within.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g phyllo dough sheets, thawed if frozen</li> <li class="ingredients-single-item">150g unsalted butter, melted</li> <li class="ingredients-single-item">500g ground beef (or mixed beef and lamb)</li> <li class="ingredients-single-item">2 medium onions, finely diced (about 250g)</li> <li class="ingredients-single-item">4 garlic cloves, minced</li> <li class="ingredients-single-item">2 tbsp vegetable oil</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">1 tsp freshly ground black pepper</li> <li class="ingredients-single-item">1 tsp paprika</li> <li class="ingredients-single-item">½ tsp ground cumin</li> <li class="ingredients-single-item">120ml water or beef stock</li> <li class="ingredients-single-item">Plain yogurt, for serving</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">30cm (12-inch) round baking pan</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Clean kitchen towel</li> <li class="equipment-single-item">Large non-stick skillet</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (390°F). Lightly brush your round baking pan with some melted butter to prevent sticking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Heat vegetable oil in a large skillet over medium heat. Add the finely diced onions and sauté for 5-7 minutes until they become translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the ground meat to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 7-8 minutes, stirring frequently. Season with salt, pepper, paprika, and cumin, then mix thoroughly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Pour in the water or beef stock, stir well, and let simmer for 5 minutes until most of the liquid has evaporated but the mixture remains moist. The liquid helps keep the filling juicy during baking. Remove from heat and allow to cool slightly while you prepare the phyllo. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Carefully unroll your phyllo dough and place it on a clean work surface. Cover the sheets with a slightly damp kitchen towel to prevent them from drying out while you work. Phyllo dries quickly and becomes brittle and difficult to handle when exposed to air. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Take two sheets of phyllo and lay them overlapping slightly to create a longer surface. Brush generously with melted butter, ensuring the entire surface is covered. The butter creates those wonderful flaky layers and adds rich flavor to the pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Spread about 120g of the meat filling in a thin line along the long edge of the phyllo, leaving 2cm border on the sides. Don't overstuff or the burek may burst during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Carefully roll the phyllo over the filling, creating a long, thin roll. As you roll, gently tuck in the sides to seal in the filling. The tighter you can roll (without tearing), the neater your final burek will be. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Shape the roll into a spiral and place it in the center of your prepared baking pan. Continue this process with the remaining phyllo sheets and filling, attaching each new spiral to the end of the previous one to create a large, continuous spiral that fills the pan. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Brush the top generously with more melted butter, making sure to get into all the crevices. This ensures a golden, crispy exterior. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Bake in the preheated oven for 35-45 minutes, until the burek is deeply golden brown and crispy on top. You may need to rotate the pan halfway through baking to ensure even browning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Remove from the oven and let rest for 10 minutes before slicing. This resting period allows the layers to set and makes for cleaner slices. Cut into wedges and serve warm with a side of plain yogurt, which traditionally accompanies burek and helps balance the richness of the pastry. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the secret to achieving flaky layers in Balkan phyllo pastries?
The secret lies in generous butter application between phyllo sheets and proper handling of the dough. Keep phyllo covered with a damp cloth while working to prevent drying, work quickly, brush each layer thoroughly with melted butter, and don't overstuff the filling, which allows for proper layering and expansion during baking.
Can I freeze homemade meat burek for later?
Yes! Burek freezes beautifully. You can freeze it either before or after baking. For unbaked burek, freeze it in the pan, then bake straight from frozen at a slightly lower temperature. Baked burek can be frozen in portions, then reheated in a 180°C oven for 15-20 minutes until crispy and hot throughout.
What traditional accompaniments are served with Bosnian meat pie?
Plain yogurt is the classic accompaniment to burek, as its tanginess cuts through the richness of the pastry. In Bosnia, many enjoy it with a glass of yogurt drink called "jogurt" or "ayran." Some regions also serve it with chopped raw onions, pickled vegetables, or a simple salad of tomatoes and cucumbers.
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