What’s Up, Hungry People

Burek, or börek, is a super traditional Balkans dish that can be enjoyed for breakfast or a late-night snack. While I may have never had the real thing, the recipe I based mine off of claims to be authentic. I’m just kidding, I can’t read anything that website says. But whether or not my version is actually super close to the traditional recipe, the end result was still beyond delicious.

Most börek, like the one in this recipe, is served fast food style and sometimes stuffed with feta cheese and spinach in addition to beef. This version brings all the rich flavors of the Balkans right into your kitchen, blending a savory mix of ground beef, colorful bell peppers, and optional feta cheese.

The way I made mine was pretty straightforward. I first made the filling and let it cool while the phyllo dough thawed. Once the phyllo was soft enough to unroll, I spread the filling down the center and then just rolled it up like a burrito.

I served mine with a very, very simple tzatziki made from Greek yogurt, a squeeze of lemon, and dill. This creamy, tangy sauce is the perfect complement to the crispy, savory burek, making it a hit for any meal or gathering.

Here’s What You Need

Ground beef: Adds rich, meaty flavor and texture to the filling.
Filo or phyllo dough: Provides a crispy, flaky exterior when baked.
Red onion: Offers a mild, slightly sweet flavor that complements the beef.
Sweet bell peppers: Add color and a subtle sweetness to the filling.
Feta cheese: Brings a creamy, tangy element to the dish, but is optional.
Beef base powder: Enhances the meaty flavor of the filling.
Dill: Adds a fresh, herby note to the mixture.
Olive oil: Used for brushing on the dough to get a golden, crispy texture.
Caraway seeds: Sprinkled on top for added flavor and crunch.
Sesame seeds: Provide a nutty taste and decorative look.
Poppy seeds: Add crunch and visual appeal to the exterior.
Fresh parsley: Used for garnish, offering a burst of color and freshness.
Salt and pepper: Season to enhance all the flavors in the burek.

Burek Baking Basics

Rolling the phyllo dough: Phyllo dough is delicate and can dry out quickly. To prevent this, keep the dough covered with a damp towel while working. This will make it easier to handle and prevent tearing when you’re filling and rolling your burek.
Getting the perfect crisp: To achieve a golden, crispy exterior, brush the top of your burek generously with olive oil before baking. This not only adds flavor but also helps achieve that desirable crunch.
Cooling the filling: Allow the meat mixture to cool before placing it on the phyllo dough. Adding hot filling can cause the dough to become soggy and difficult to work with.
Baking temperature and time: Bake your burek in a preheated oven at 350°F until it’s golden brown. The exact time can vary, so start checking at around 20 minutes to ensure it doesn’t overcook.
Serving suggestion: Serve the burek fresh out of the oven for the best texture. If you have leftovers, reheat them in the oven rather than the microwave to keep the phyllo crisp.

Let’s Cook

First up, grab your skillet and turn up the heat. You’re going to start by browning the ground beef until it’s nicely crumbled. Don’t forget to strain and rinse your beef after to keep things light and not too greasy. Give your skillet a quick wipe—leaving a bit of grease for flavor—and toss it back on the stove.

Now, add those finely chopped onions and sweet bell peppers into the skillet. You’ll want to sauté these until they’re tender and smelling wonderful. Next, bring back the browned beef, sprinkle in some salt and pepper for that perfect seasoning, and mix in the dill along with the beef base powder. Once everything is combined, remove it from the heat, stir in the feta cheese if you’re using it, and let the whole mixture cool down a bit. This is a great time to get your phyllo dough ready.

Wrapping It Up

Alright, it’s wrapping time! Make sure your phyllo dough is thawed and manageable. Lay out the sheets and spread the cooled filling down the center—just like you would with a burrito. Carefully fold one side over the top of the filling and keep rolling until everything is snugly wrapped inside.

Baking Your Burek

Get your oven cranking to 350°F and while it heats up, get a baking dish ready by spraying it with some cooking spray. Place your burek wraps side by side in the dish. If they don’t fit, no worries—just cut them in half.

Give the tops of the burek a good brush with olive oil; this will help them turn beautifully golden in the oven. Now, sprinkle over those caraway seeds, sesame seeds, and poppy seeds for a bit of crunch and extra flavor.

Final Touches

Pop the dish into the oven and bake for about 20-30 minutes, or until your burek is golden brown and irresistible. When it’s done, take it out, let it cool slightly, and then garnish with some fresh parsley for that burst of freshness. Serve it up with a simple side of tzatziki sauce—just Greek yogurt, a squeeze of lemon, and a bit of dill mixed in.

I served mine with a very, very simple tzatziki made from Greek yogurt, a squeeze of lemon and dill.

Making burek at home might seem like a task, but with this recipe, it’s surprisingly manageable and totally worth it. This dish is a great way to bring a bit of the Balkans into your kitchen, and the combination of savory beef, sweet bell peppers, and optional feta wrapped in crispy phyllo dough can make any day feel a bit more special. Whether you’re serving it up for breakfast, a snack, or dinner, it’s bound to be a hit.

Burek | Balkans Recipes

The Starving Chef

This burek features savory beef and sweet peppers wrapped in crispy phyllo, accented by optional feta.

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Prep Time 20

Course International

Cuisine Dinner, Europe, International

Servings

Equipment

Ingredients

32 oz ground beef
1 package filo or phyllo dough thawed
½ cup red onion finely chopped
¼ cup sweet bell peppers – mixed colors finely chopped
¼ cup feta cheese optional
2 tablespoons beef base powder
2 tablespoons dill
2 tablespoons olive oil
2 tablespoons caraway seed for topping
2 tablespoons sesame seeds for topping
2 tablespoons poppy seeds for topping
fresh parsley for topping
salt & pepper to taste

Instructions

In a large skillet over high heat, brown the ground beef until crumbly. Strain and rinse the beef and set aside. Wipe out any chunks from the skillet, but leave some grease.
Return the skillet to the stove over medium-high heat. Sauté the onions and bell peppers until tender. Add the cooked beef back to the skillet. Season with salt and pepper. Stir in the dill and beef base powder. Remove from heat, then stir in the feta cheese, if using. Let the beef mixture cool while you continue to thaw the phyllo dough.
When the phyllo dough can be easily folded, spread the beef mixture down the center. Carefully wrap one side of the phyllo over the top of the beef and continue to roll until the phyllo forms a 'burrito' around the beef.
Grease a baking dish with cooking spray. Place the wraps side-by-side – you may have to cut the wrap in half to make it fit properly, depending on the size of your baking dish. Mine was a 9×9 square for two full sheets, one cut about in half.
Brush the tops of the phyllo wraps with olive oil. Sprinkle on the caraway seeds, sesame seeds, and poppy seeds, as desired. Bake for 20-30 minutes, until the burek is golden brown and cooked through. Garnish with fresh parsley and serve with a side of simple tzatziki sauce. Enjoy!