Quirky Foodster

Street Food

Burek

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Ingredients

  • - 500 g (1.1 lb) filo pastry sheets
  • - 400 g (14 oz) minced beef or beef-pork mix
  • - 1 onion, finely chopped
  • - 1 tsp sweet paprika
  • - 100 ml (3.4 fl oz / scant 1/2 cup) sunflower oil, plus extra for brushing
  • - 100 ml (3.4 fl oz / scant 1/2 cup) sparkling water
  • - Salt and black pepper, to taste

Method

  1. Preheat oven to 200°C (390°F).
  2. Sauté the onion in a little oil until soft, then add minced meat, paprika, salt and pepper, cooking until browned. Let cool.
  3. Brush the baking tin with oil.
  4. Lay a filo sheet flat, spoon a line of meat filling along one edge, and roll into a loose log.
  5. Coil the log into a spiral in the tin, repeating with remaining sheets and filling until the tin is full.
  6. Brush the top with a mix of oil and sparkling water.
  7. Bake for 35-40 minutes until deep golden and crisp.

Introduction: Burek is a spiralled meat-filled filo pastry sold fresh from bakeries across Croatia, often eaten on the go,
especially in the morning or late at night.

Cultural Background: Burek is a spiralled meat-filled filo pastry sold fresh from bakeries across Croatia, often eaten on the go,
especially in the morning or late at night. Distinct from the cheese and spinach versions, meat burek is the most
popular street-food style pastry nationwide.

Tips: Sparkling water in the egg-free wash helps create extra flaky layers on top. Serve with a side of plain yogurt to
cut the richness.

Variations: A lamb-mince version is common in some regions for a richer flavour.

Storage: Refrigerate for up to 3 days.

Reheating: Reheat in the oven at 180°C (350°F) for 10 minutes to restore crispness.

Nutrition: Per serving (approx.): 340 kcal, 16 g protein, 20 g fat, 24 g carbohydrate.

FAQs

Q: What's the difference between burek and sirnica/zeljanica?
A: Burek refers specifically to the meat-filled version, while sirnica (cheese) and zeljanica (spinach) are the vegetarian counterparts.

Q: Is burek eaten hot or cold?
A: Traditionally eaten warm, fresh from the bakery, though it's also enjoyed at room temperature.