Serbian Beef Burek (Burek sa Mesom)
A Balkan-style meat burek features savory ground beef encased in flaky phyllo dough.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Sauté onion and ground chuck in a large skillet until meat is browned and onions are translucent.
-
Drain excess fat from the skillet.
-
Return the mixture to the skillet, add parsley, salt, and pepper; cook for 1 minute while mixing. Remove from heat and let cool.
-
Grease a 9x13-inch pan. Divide phyllo dough into two equal piles, keeping them covered.
-
Layer the first phyllo pile in the pan, placing 2 sheets at a time and brushing each layer with oil; fold overhanging edges.
-
Spread the cooled meat mixture evenly over the phyllo.
-
Cover with the second phyllo pile, layering 2 sheets at a time and brushing each with oil.
-
Brush the top phyllo layer with oil. Cut the burek into 12 squares, slicing all the way through.
-
Combine eggs, yogurt, and soda water; pour over the cut burek. Refrigerate for 2 hours, covered.
-
Preheat oven to 350F. Remove plastic wrap, then bake for 45-55 minutes until golden brown. Cool before serving.