Srpski Burek sa Mesom

Burek is the soul of Serbian street food and home cooking, a spiralled or layered filo pastry filled with seasoned minced meat that traces its roots to the Ottoman Empire. In Serbia, burek means specifically the meat version — cheese, spinach, or potato variants go by other names. Eaten for breakfast from pekara (bakeries) with a glass of cold yoghurt, burek is the most beloved morning ritual in the country.

Serves: 6

Ingredients

• 500g (1 lb) minced beef or lamb (or a mix)
• 1 medium onion, finely grated
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp sweet paprika
• 400g (14 oz) ready-made filo pastry sheets (about 12 sheets)
• 120ml (½ cup) sunflower oil
• 2 large eggs
• 200ml (¾ cup) sparkling water or plain water
• 2 tbsp (30ml) sour cream (optional, for extra richness)

Instructions

1. Combine raw minced meat with grated onion, garlic, salt, pepper, and paprika. Mix well — do not brown the meat first; it cooks inside the pastry.
2. Preheat oven to 200°C (400°F). Generously oil a 30cm (12 inch) round baking tin or a 30x20cm (12x8 inch) rectangular tin.
3. Lay one sheet of filo on a clean work surface with the long edge facing you. Brush lightly with oil. Place a second sheet on top and brush again.
4. Spread a thin line of meat filling (about 3 tbsp) along the lower edge of the filo. Roll tightly into a log. Coil the log from the centre of the oiled baking tin outward. Repeat with remaining filo and filling, continuing the spiral until the tin is filled.
5. Beat together eggs, sparkling water, and sour cream (if using). Pour the egg mixture evenly over the assembled burek, allowing it to seep between the spirals.
6. Bake for 35-40 minutes until the top is deep golden brown and the filling is cooked through.
7. Remove from the oven and immediately cover with a clean cloth or foil for 10 minutes — this steams the pastry slightly and prevents it from shattering when cut. Serve warm.

Cook's Notes: The egg and water pour-over is essential to Serbian-style burek — it creates a slightly custardy interior beneath the crisp top. Serve with cold kefir or drinking yoghurt as is traditional in every Serbian bakery.