Burek (Traditional Serbian Meat Pie)
A classic Serbian burek made with thin, flaky layers of dough filled with seasoned ground meat. Crispy on the outside, juicy on the inside — this is the authentic Balkan burek found in pekaras across Serbia.
Equipment
- Large skillet
- Mixing bowl
- Baking Pan
- Pastry Brush
Ingredients
Meat Filling
- 500 g ground beef
- 1 onion, finely chopped
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp oil
Dough & Assembly
- 500 g phyllo dough (thin sheets)
- 100 ml oil or melted butter for brushing
Instructions
- Heat oil in a skillet and sauté the chopped onion until soft.
- Add ground beef, salt, and pepper. Cook until the meat is browned and moisture evaporates.
- Let the filling cool completely before assembling the burek.
- Brush a baking pan with oil. Layer 2–3 sheets of phyllo, brushing each with oil.
- Spread a thin layer of meat filling. Add another 2–3 sheets of phyllo. Repeat until all filling is used.
- Finish with 3–4 sheets of phyllo on top, brushing generously with oil.
- Bake at 200°C (390°F) for 30–35 minutes, until golden and crispy.
- Let rest 10 minutes before slicing.
Video
Notes
For extra crispiness, brush the top layer with sparkling water before baking. Burek is best enjoyed warm with yogurt.
