Ingredients
Equipment
Method
Make the Filling
- Heat a bit of oil in a pan over medium-low heat. Add the diced onions with a pinch of salt and cook until soft and lightly golden. Add the minced meat and cook until just browned. Season with Vegeta and black pepper. Mix well and set aside to cool slightly. (watch video below)
Prepare the Soaking Liquid
- In a bowl, whisk together the hot water, oil, and salt until the salt dissolves. This mixture keeps the burek juicy and creates those signature crispy–soft layers.
Layer the Burek
- Lightly oil your baking tray.
- Lay 2–4 sheets of filo on the bottom of your tray, letting the edges hang over the sides. Lightly brush or drizzle the overhanging edges with a bit of the soaking liquid or water so they stay soft and don’t crack while assembling (4 sheets makes wrapping easier in larger pans).
- Add 2 scrunched sheets of filo on top, drizzle with some soaking liquid, then sprinkle a handful of the meat filling.
- Repeat the layering: scrunched filo → soaking liquid → filling, using 2 sheets at a time until all the filling is used.
- Reserve one sheet for the top.
Finish the Top
- Fold in the overhanging filo edges, drizzle them with a little more soaking liquid, then place the last filo sheet over top. Tuck in the edges gently.
- Bake at 400°F (200°C) for 40–45 minutes, or until beautifully golden and crisp.
- Serve warm with a glass of yogurt, or kefir for the most authentic Balkan experience. Enjoy! (watch video below)
Notes
Tried this recipe?Let us know how it was!