A golden, flaky pastry pie made with delicate yufka dough and a savory ground meat filling, this traditional Balkan-style burek is a beloved dish across Southeast Europe. Paired with a refreshing garlic yogurt dip, it’s perfect for breakfast, brunch, or a hearty snack that satisfies every time.

Why You’ll Love This Recipe

This burek recipe is comforting, flavorful, and surprisingly easy to make at home. The crispy layers of pastry contrast beautifully with the rich and spiced meat filling, while the cool yogurt dip balances the dish with a creamy, tangy touch. Whether served fresh from the oven or enjoyed the next day, it’s a crowd-pleasing favorite that brings authentic Balkan flavor to your table.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the burek:

• 500g ground beef or lamb
• 1 onion, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 6 sheets yufka or phyllo dough
• 1/2 cup milk
• 1/3 cup olive oil or melted butter
• 2 eggs

For the yogurt dip:

• 1 cup plain yogurt
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried mint or dill
• Pinch of salt

Directions

1. Preheat the oven to 375°F (190°C). Grease a round or rectangular baking dish.
2. In a skillet, sauté the chopped onion until soft and translucent.
3. Add ground beef or lamb, along with salt, pepper, paprika, and oregano. Cook until the meat is browned, about 8 minutes. Set aside to cool slightly.
4. In a bowl, whisk together milk, eggs, and olive oil or melted butter to make the brushing mixture.
5. Place two sheets of yufka into the baking dish, allowing the edges to hang over the sides. Brush with the milk mixture.
6. Add another sheet of yufka and spread half of the meat filling evenly across it.
7. Add another yufka sheet, brush with the milk mixture, and spread the remaining meat.
8. Top with the last sheets of yufka, brushing each with the milk mixture, and fold the overhanging dough over the top. Brush the final layer generously.
9. Bake for 35–40 minutes, or until the top is golden brown and crisp. Let cool slightly before slicing.
10. While the burek bakes, combine yogurt, minced garlic, olive oil, dried mint or dill, and a pinch of salt in a small bowl. Stir well and chill until ready to serve.

Servings and timing

This recipe makes approximately 6–8 servings.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

• Cheese burek: Replace the meat with a mixture of feta cheese and cottage cheese.
• Spinach filling: Add cooked and drained spinach to the cheese mixture for a vegetarian alternative.
• Spicy version: Add chopped chili or a pinch of cayenne pepper to the meat filling.
• Layered pie style: Instead of folding, layer each sheet flat like a lasagna for easier assembly.
• Different meats: Use ground turkey or a mix of beef and pork for different flavor profiles.

Storage/Reheating

• Storage: Store leftover burek in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 10–12 minutes to retain its crispness. Avoid microwaving, as it may make the pastry soggy.
• Freezing: You can freeze the baked burek. Wrap it tightly in foil or plastic wrap, then place in a freezer-safe bag. Thaw and reheat in the oven for best results.

FAQs

What is the difference between yufka and phyllo dough?

Yufka is slightly thicker and sturdier than phyllo dough, which is ultra-thin and delicate. Both can be used, but yufka is more traditional in Balkan cuisine.

Can I make this burek ahead of time?

Yes, you can assemble it a few hours in advance and refrigerate it until ready to bake.

What meat is traditionally used in burek?

Ground beef or lamb are traditional options, often seasoned with onions and mild spices.

How do I keep phyllo dough from drying out?

Cover unused sheets with a damp towel while working to prevent them from becoming brittle.

Can I use store-bought yogurt for the dip?

Yes, plain store-bought yogurt works well. Greek yogurt can be used for a thicker consistency.

What other dips go well with burek?

In addition to yogurt sauce, ajvar (a red pepper spread) or tzatziki are delicious options.

Can I use puff pastry instead of yufka or phyllo?

Puff pastry will yield a different texture but can be a good shortcut for a similar concept.

Is burek eaten hot or cold?

Burek is traditionally served warm, but it can also be enjoyed at room temperature.

Can I use vegan ingredients for a plant-based version?

Yes, substitute the meat with sautéed mushrooms or lentils and use plant-based milk, oil, and egg replacers.

What side dishes go well with burek?

Serve with a fresh cucumber-tomato salad or pickled vegetables for a complete Balkan-style meal.

Conclusion

Balkan-Style Burek with Ground Meat and Yogurt Dip is a comforting, savory pastry that brings rich tradition and bold flavor to your table. Whether enjoyed fresh from the oven or as leftovers, it makes a satisfying dish for any time of day. The creamy garlic yogurt dip adds the perfect finishing touch, making this burek a must-try for anyone who loves global comfort food.

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