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Add a photoSimple and satisfying breakfast or lunch.
Ingredients
- 2 onions, chopped
- 3 spring onions, sliced
- 3 tbs sunflower oil
- 800 g beef, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 100 ml mineral water
- 50 ml sunflower oil
- 500 g filo dough
Directions
- Sauté onions in hot oil until soft. Add beef and sauté for 5-8 minutes on medium heat. With a flat-topped wooden spoon break up the meat lumps into small pieces. Remove meat from the flame, add salt and pepper, stir and let cool for 15 minutes.
- In the meantime, combine mineral water and oil in a small cup.
- Cover the bottom of the oiled round pan, 25-30 cm in diameter, with 4 filo sheets. The sheets should overlap at the bottom of the pan and the hang out over the pan edge. Sprinkle each sheet with the water and oil mixture.
- Evenly distribute a quarter of the total amount of meat. Tear 2 filo sheets into smaller pieces, cover the meat, sprinkle with some water and oil mixture. Repeat until all meat is used – the last layer should be the meat.
- Fold inward the overhanging sheets of filo, sprinkle with the water and oil mixture. To have a nicer looking top of the burek, cut one filo sheet into a circle and place it as the top layer (sprinkle with the water and oil mixture as well).
- Cover the top of the burek pan with the aluminum foil. Bake the burek in an oven at 200˚C for 40 minutes. Uncover the burek for the last 10 minutes and bake until golden.
- Leave the burek to cool for 10-15 minutes before cutting it into quarters (similar to pizza wedges).
- Serve with yogurt or green salad or pickles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 6 servings | |
| Calories 668 | |
| Calories from Fat 355 | 53% |
| Total Fat 39.64g | 50% |
| Saturated Fat 10.84g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 667mg | 28% |
| Potassium 491mg | 14% |
| Total Carbs 47.56g | 13% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.72g | 1% |
| Protein 28.35g | 45% |
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