meat burek from vojvodina

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This savory meat pie from the Serbian region of Vojvodina is one of my favourite burek recipes. Whether you use pork or beef it’s damn delicious.

salty beef burek recipe

  • serves serves six to eight persons
  • prep time thirty minutes
  • total time thirty minutes


  • five hundred grams filo pastry
  • five hundred grams of minced beef
  • two leeks, medium size
  • one tablespoon of ground sweet red pepper
  • one teaspoon of ground black pepper
  • one tablespoon of salt, to taste
  • three eggs
  • three tablespoons of sour cream
  • twenty milliliters of mineral water, sparkling
  • twenty milliliters of vegetable oil


  1. Saute chopped leeks in a frying pan on medium heat. Add the minced meat, ground black pepper, salt and ground sweet red pepper.

  2. . Saute until meat is light brown in colour. Take the frying pan from the heat, add sour cream, two eggs and mineral water. Stir well.

  3. In a baking sheet, drizzle some oil, place three sheets of filo pastry, taking care that every sheet is brushed with oil. Put some filling in the center and spread it evenly over the pastry.

  4. Repeat the procedure until all the filling or pastry is used, also finishing with three sheets of pastry.

  5. Beat lightly one egg with a spoonful of sour cream and pour over the burek, generously and evenly. Cut the burek into small pieces before baking and let the pastry soak the egg sour cream.

  6. Bake the burek at two hundred and twenty degrees Celsius (or four hundred and twenty eight degrees Fahrenheit) for about thirty minutes.

  7. Allow to cool and serve with yogurt or kefir.

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