About Serbian Beef burek recipe: A while back, when I was in Slovakia, I tried this tasty dish called burek. Later, I found out it originally comes from Serbia and Bosnia. Intrigued, I decided to give it a try at home. So, I grabbed some phyllo dough and got to work. My first attempt turned out a bit dry, but I didn’t give up. I added more yogurt and a splash of club soda to the recipe, and voila! The second time around, it came out perfect. Now, it’s one of my favorite dishes to make. It’s so versatile—you can enjoy it for dinner or as a yummy appetizer at a party.
Serbian Beef burek recipe
Ingredients:
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup plain yogurt
- 2 eggs
- 1/2 cup club soda
- 1 package of phyllo dough (about 12 sheets)
- 1/2 cup melted butter or olive oil
- Optional: 1/4 cup chopped parsley or cilantro for garnish
Instructions:
Prepare the Filling:
- In a large skillet, cook the ground beef over medium heat until browned and cooked through.
- Add the chopped onion and minced garlic to the skillet, and cook until the onion is soft and translucent.
- Stir in the paprika, cumin, salt, and pepper, and cook for an additional 1-2 minutes to allow the flavors to meld. Remove from heat and let cool slightly.
Mix the Wet Ingredients:
- In a mixing bowl, whisk together the plain yogurt, eggs, and club soda until well combined.
Assemble the Burek:
- Preheat your oven to 375°F (190°C). Grease a rectangular oven-safe dish with butter or olive oil.
- Lay one sheet of phyllo dough in the bottom of the dish. Pour a small amount of the yogurt mixture evenly over the phyllo sheet.
- Repeat this process, layering the phyllo sheets and pouring the yogurt mixture over each layer, until you have used all of the phyllo dough.
Add the Filling:
- Spread the cooked beef filling evenly over the top layer of phyllo dough.
Cut and Pour Mixture:
- Using a very sharp knife, cut the burek into squares or rectangles, being careful not to cut all the way through the bottom layer.
- Slowly pour the remaining yogurt mixture over the top of the burek, allowing it to seep into the cuts and coat the entire surface.
Cover and Rest:
- Cover the dish with aluminum foil and let the burek sit at room temperature for 1 hour to allow the flavors to meld and the phyllo dough to absorb the mixture.
Bake the Burek:
- After resting, remove the foil and bake the burek in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Serve:
- Once baked, remove the burek from the oven and let it cool slightly before serving. Garnish with chopped parsley or cilantro if desired, and enjoy warm.
