Burek Recipe - Allrecipes.com
Burek Recipe
  • READY IN 1 hr


Recipe by  

"This recipe is Eastern European in origin; being from Bosnia, my mom made this for me growing up and my whole family always looked forward to it! Serve with Balkan style yogurt for authenticity."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    35 mins
  • COOK

    25 mins

    1 hr


  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Brown ground beef in a large non-stick skillet over medium heat, 5 to 7 minutes. Drain fat; stir in allspice, paprika, salt, and pepper. Transfer beef to a large bowl and stir in potato and onion.
  3. Unroll phyllo pastry and transfer 2 sheets to a work surface; stack sheets. Spoon 1/8th of the ground beef mixture down one long edge of the phyllo pastry. Roll phyllo into a tube, encasing beef. Shape the tube into a coil (snail shape). Place the roll on an ungreased baking sheet; brush with melted butter. Repeat, placing finished rolls up against one another to keep them from unrolling.
  4. Bake burek in the preheated oven until golden brown, 20 to 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2009

This was very tasty. It was much milder/blander than I expected with the given seasonings. I accidentally undersalted since I had seasoned the ground beef but forgot to add more seasoning after adding the potatoes. It was slightly dry--I might moisten with a little broth next time. I used one small Yukon and one small sweet potato. I wonder about adding chopped spinach or peas or shredded carrots next time. Definitely worth trying again; I've never had this before but seems like it could be a good comfort food and is easy to make. I used too many sheets of phyllo so it wouldn't easily bend so I left it in long tubular rolls. I notice a 16 oz. box of phyllo contains 40 sheets (5 sheets per serving), so next time I would use that as a guide. I was confused and didn't intially realize that this should create 8 individual rolls, and perhaps only uses half of a 16 oz. pkg. of phyllo if only using 2 sheets per roll. I would think they could be shaped into a round spiral easier with fewer sheets of phyllo. I ended up with five long rolls. Definitely worth trying again. Kids and hubbie all ate and liked. We only ate about half of this so I would think it could easily serve 6 with a side dish. Thanks for sharing your recipe--I love trying new food combinations and the allspice really intrigued me. I might even add a little more allspice next time. And maybe minced apple. Hopefully fruit or other veggie additions would not completely destroy any ethnic authenticity.

Most Helpful Critical Review
Jan 11, 2010

I have been cooking for many years and enjoy trying different cultures foods. I decided to try my hand at making this because of the reviews and the fact that I've never made Bosnian food before. The meat turned out great but was dry. It needs a sauce to cover it or dip it in. One of the reviewers said that it was difficult to roll into spin wheels with more than 2 sheets. I can tell you with only using 2 and even trying 1 that rolling into spin wheels with packaged phyllo isn't possible. I tried with 2 and then with 1 and it just wouldn't work. My rolls ended up breaking. I think a softer wetter dough is necessary to make them into spin wheels.


32 Ratings

Mar 30, 2011

Great!! It wasn't spicy because it's not supposed to be. Being from a Serbian background this is what it's supposed to taste like!! odlican!!

Jul 28, 2010

Byrek rocks, one of the best home made meals in Albania. i grew up with it and i'll eat till death set us apart. love it.

Dec 14, 2009

We LOVE Burek!! This is pretty close to the Burek that they make in Montenegro. Thanks for posting this recipe!

Jan 03, 2011

I do not know if this is authentic or not, but my whole family enjoyed this. I made it as directed - only I 'browned' the potatoes and onions with the beef and seasonings. I couldn't make the pinwheels work, so I cut the phyllo in half and made them more like large spring rolls. Didn't change the taste. I used sour cream seasoned with garlic, dill and Mrs. Dash (garlic seasoning) as a dipping sauce. Very tasty and easy to make.

Mar 28, 2011

This recipe is easy but not quite the MOIST burek I love so much! I think moisture is also the key to working with phyllo dough so here are a few ideas. 1) Don't drain the beef too much - or at all! The grease helps to make the dough sheets pliable. 2) When you are not using the dough sheets cover them directly with a damp kitchen rag so they don't crack when you roll them up. 3) If the dough still isn't moist enough to work with you'll have to keep lathering on the butter as you roll it. Also I threw an egg in the beef mixture, which seemed to help. A little more grease may not make it healthier but it definitely makes it more delicious and more authentic!

Jan 15, 2010

I wanted to like this, but I didn't. A tablespoon of allspice to a pound of lean ground beef is thoroughly overwhelming. After tasting the filling with allspice/paprika/salt/pepper I knew I needed something else, so I looked for other versions of burek on the internet. I found recipes that also called for dill & parsley, so I added those. That still didn't cut it for me, so I added ground cayenne pepper, which made it tolerable, though no longer authentic. My husband liked the finished product, but I did not. 2 sheets of phyllo dough is wrappable if you are experienced with working with it; I'm not, but by the last one I had the hang of it and could make the snails. I had leftover phyllo, so I filled it with a mixture of honey, chocolate chips, and cranberries and rolled it up the same way, and basted it with butter too, for a "dessert" phyllo. I guess allspice is just not to my taste, but thank you for sharing your family's recipe. I enjoyed making them :)


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  • Calories
  • 797 kcal
  • 40%
  • Carbohydrates
  • 72.8 g
  • 23%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 42.1 g
  • 65%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 29.9 g
  • 60%
  • Sodium
  • 804 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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