The second variant of burek I tried. This time with meat instead of spinach and feta.

Ingredients

v3

This version gets really really close to what I want it to be.

• self made filo dough from 750g flour
• 500g ground meat
• 500g onion
• 2 big garlic cloves
• hand full of fresh parsley
• chili, salt, pepper to taste
• 1/2 tsp cumin
• 12g sweet paprika powder

Note: you can use dough from 1kg flour, though the burek might end up a bit dry. In case you do so, do not drain the access oils from the meat and onions as described below in the instructions.

v2

• self made filo dough from 500g flour
• 500g ground meat
• 500g onion
• 2 big garlic cloves
• hand full of fresh parsley
• chili, salt, pepper to taste
• 1/2 tsp cumin
• 12g sweet paprika powder
• 200g petida cheese (optional, potentially a bit less)

Due to the amount of onions inside I did not use a sauce for this version of the meat burek. The petida cheese is nice, but not necessary in this recipe. Next time I would use a bit less, about 100g or even only 100g.

Note: you can use this amount of filling for filo dough made from 1kg of flour. It actually is closer to the burek that you can by in bakeries as they tend to use way more dough than filling.

v1

• 250g yufka dough
• 500g ground meat
• 3 onions
• 2 garlic cloves
• hand full of fresh parsley
• 1 habanero or scotch bonnet (with seeds to make it a bit spicy)
• salt & pepper
• 1/2 tsp cumin
• 1 tbsp sweet paprika powder

Sauce (optional):

• 3 eggs
• 200g butter milk
• 50g oil
• salt & pepper

Instructions

Cut the onions and the garlic and fry them together with the meat and the garlic in a preheated pan until the meat losses its pink color (don’t fully cook it). Put the mix in a strainer to get rid of the excess fluid. Mix in the cut parsley and the spices.

The rest of the procedure is the same as described here if you go for the easier version. Check out how to fill self made filo dough for an even better experience.

Next Time

• Add a bit more flavouring (done, updated recipe).
• The sauce mix shown above is amazing, though could be more for this recipe. Potentially double it next time in combination with yufka dough. (done, updated recipe)