Street Food
Bosnian Meat-Filled Pastry Roll
Ingredients
- - 400 g (14 oz) filo pastry sheets
- - 400 g (14 oz) minced beef
- - 1 onion, finely grated
- - 1 tsp salt
- - 1/2 tsp black pepper
- - 1/2 tsp paprika
- - 120 ml (1/2 cup) sunflower oil
- - 200 ml (3/4 cup) plain yogurt, for serving
Method
- Preheat the oven to 200°C (400°F) and oil the baking pan.
- Mix the minced beef with grated onion, salt, pepper and paprika.
- Lay a filo sheet flat, brush lightly with oil, and spread a thin line of the meat filling along one edge.
- Roll loosely into a rope and coil into a spiral in the centre of the pan.
- Repeat with remaining sheets and filling, coiling outward to fill the pan.
- Brush the top generously with the remaining oil.
- Bake for 40-45 minutes until deep golden and the meat is fully cooked through.
- Rest for 10 minutes before slicing into wedges, and serve with cold plain yogurt.
Introduction:
Burek is Bosnia’s most recognisable street food export, a spiral of paper-thin filo rolled around seasoned
minced meat, sold from bakeries and street stalls at all hours and eaten on the go with a spoon of yogurt.
Bosnians consider proper burek, by strict local definition, to be meat-filled only, with other fillings given
separate names.
Cultural Background:
Burek is Bosnia’s most recognisable street food export, a spiral of paper-thin filo rolled around seasoned minced meat, sold from bakeries and street stalls at all hours and eaten on the go with a spoon of yogurt. Bosnians consider proper burek, by strict local definition, to be meat-filled only, with other fillings given separate names.
Tips:
Spread the filling thinly along the edge so it cooks fully within the baking time. A loosely rolled rope, rather than a tight one, gives the classic flaky texture.
Variations:
Use minced lamb, or a beef-lamb blend, for a richer flavour. Add a pinch of allspice to the filling for extra warmth.
Vegetarian/Vegan:
Not vegetarian; defined specifically by its meat filling.
Storage:
Refrigerate in an airtight container for up to 3 days.
Reheating:
Reheat in the oven at 180°C (350°F) for 10 minutes; avoid the microwave to preserve crispness.
Nutrition:
Approx. 410 kcal, 18 g protein, 30 g carbohydrate, 24 g fat per serving (1 wedge).
FAQs:
Q: Is burek always meat-filled?
A: In strict Bosnian tradition, yes — cheese, potato and spinach versions carry their own separate names (sirnica, krompiruša, zeljanica).
Q: Can I use ready-rolled filo pastry?
A: Yes, standard supermarket filo works well for this recipe.
Q: Why is my burek soggy in the middle?
A: This usually means the filling was spread too thickly; keep it in a thin, even line along the pastry edge.