Street Food
Byrek me Mish (Street-Style Meat Byrek) (Byrek me Mish)
Ingredients
- - Phyllo pastry sheets — 400g (14 oz)
- - Ground beef — 350g (12 oz)
- - Onion, finely chopped — 150g (1 medium)
- - Vegetable oil — 90ml (6 tbsp)
- - Salt — 6g (1 tsp)
- - Black pepper — 1g (1/4 tsp)
- - Egg, beaten (for brushing) — 1 (1)
Method
- Preheat oven to 190°C (375°F) and lightly oil a round baking tray.
- Cook the ground beef and onion in a pan until browned and cooked through; season with salt and pepper, then let cool slightly.
- Layer 3-4 phyllo sheets in the tray, brushing lightly with oil between each.
- Spread a portion of the meat filling, then continue layering phyllo and filling in stages, finishing with phyllo on top.
- Score the top into portions, brush with beaten egg, and bake for 35-40 minutes until deep golden and crisp.
- Rest for 10 minutes before slicing along the scored lines.
Introduction: Crisp layers of phyllo filled with spiced minced meat and onion, sold hot and fresh from bakery counters throughout the day.
Cultural Background: Byrek me Mish is a favourite grab-and-go option sold at byrektore across Albania, often eaten standing up on the street as a quick, satisfying snack.
Tips: Let the meat filling cool slightly before layering to avoid softening the phyllo. Keep unused phyllo sheets covered with a damp cloth while assembling.
Variations: Add a pinch of paprika to the meat filling for extra depth. Mix in a small amount of grated cheese for a richer filling.
Vegetarian/Vegan: No authentic vegetarian version exists for this meat-filled byrek; see Byrek me Gjizë for a classic vegetarian alternative.
Serving Suggestions: Serve warm, ideally fresh from the oven, with a glass of kos on the side.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in the oven at 180°C (350°F) for 10 minutes to restore crispness; avoid microwaving.
Nutrition: 380 kcal | Protein 16g | Carbs 27g | Fat 23g
FAQs:
Q: Can this be frozen before baking? A: Yes, assemble fully, freeze unbaked, and bake directly from frozen, adding roughly 15 extra minutes. Q: Why is my byrek soggy on the bottom? A: This usually means the meat filling was too wet — drain any excess fat or liquid thoroughly before layering.
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