Balkan Burek

Balkan Burek

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About this recipe: 'Burek' is a widespread keema filled snack in the Balkans. I've eaten this in Slovenia, Croatia, Serbia, Macedonia and Bosnia - Turkey has got something similar too.

William Ponissi

Serves: 4 

  • For the pastry
  • 500g plain flour
  • 25g butter, melted
  • salt
  • warm water
  • For the filling
  • 500g veal keema
  • 225g beef keema
  • 4 onions, minced
  • 25g butter
  • 2 egg yolks
  • salt and freshly ground black pepper to taste

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. Preheat oven to 180 C.
  2. Mix melted butter into the flour, salt and warm water to create a ball of dough. Cut it into 4 parts.
  3. To prepare the filling, warm the butter and mix it with the meat, onions, yolks and salt and pepper.
  4. Make a sheet of pastry out of a dough piece and lay it on your table, leaving it to dry for a few minutes.
  5. Brush the pastry with oil or melted butter, put one fourth of the filling on one side of the sheet and roll it until you get a long roll.
  6. Get an oven dish and lay the roll you have just got in the shape of a spiral, starting from the middle of the dish. Then, bake for about 30 minutes in the preheated oven.

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