Burek is a baked filled pastry made of thin flaky dough, filled with cheese or minced meat and onions scattered between the layers. It is usually prepared in a large pan and then cut into portions after baking. It is of Turkish origins but with a strong presence in the cuisines of the Balkans and other countries in Eastern Europe. Here’s a recipe for Meat Burek with Chillies and Bacon.
And because we like burek and all the things spicy, I have decided to experiment a bit by combining both and also adding bacon flavour as a bonus 😉
Meat Burek with Chillies and Bacon
Course: AppetizersCuisine: West BalkansDifficulty: MediumServings
6
servingsPrep time
45
minutesCooking time
30
minutesCalories
500
kcalIngredients
500g of minced beef
3 onion pods, finely chopped
50g of sliced bacon
50g of white button mushrooms
habanero chilli powder
5 poons of vegetable oil
1,5 cups of water
1 package or filo dough
Directions
- Preheat an oven to a 180 degrees C.
- Sprinke minced beef with chili powder and cook it in a skillet over medium heat up 5 minutes ( or until meat is no longer pink). Add sliced onions, mushrooms and bacon and stir it for a minute or so, mixing thoroughly.
- Add the oil to a cup of water, mix and cook it until boiling.
- Unroll phyllo pastry and stack 2 sheets onto an owen tray. Coat the dough with 1/4 of the prepared mixture and then cover it with one layer of phyllo pastry. Coat it with a mixture of oil and water. Repeat, stacking new layers of prepared mixture and filo pastry over.
- Bake it in the preheated oven for 15 min, take it out and coat it with a mixture of oil and water. Put it back into the oven and keep it until golden brown up to another 15 minutes.
Notes
- Best served with a yogurt (for authenticity 😉 )