Burek Recipe

Make dough

In a large bowl combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center and add 1 cup warm water and 3 tbs olive oil. Mix with a fork until a shaggy dough forms, then knead on a lightly floured surface for 6–8 minutes until smooth and elastic.

Rest dough

Divide dough into 8 equal pieces (for individual hand pies). Lightly coat each ball with a little vegetable oil, place in a tray, cover with plastic wrap or a damp towel, and let rest at room temperature for at least 30 minutes (this relaxes the gluten and makes the dough easy to stretch).

Cook aromatics

Heat 2 tbs olive oil in a skillet over medium heat. Add the finely diced onion and sauté 5–7 minutes until softened and just starting to brown. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Brown beef

Add 1 lb ground beef to the skillet. Break it up with a spoon and cook until no longer pink, about 6–8 minutes. Drain excess fat if the pan becomes greasy, leaving enough to carry flavor (or spoon off most and keep about 1 tbs).

Season filling

Stir in 1 tbs tomato paste, 1 tsp paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook 1–2 minutes to toast the spices and incorporate the tomato paste.

Finish filling

Add 2 tbs hot water to loosen the mixture and simmer 1–2 minutes until slightly saucy but not wet. Stir in 2 tbs chopped fresh parsley. Taste and adjust seasoning. Remove from heat and let cool to warm or room temperature before assembling (to avoid soggy dough).

Prepare cucumber

Grate the cucumber, then squeeze out excess moisture using a clean kitchen towel or paper towels until mostly dry (this prevents watery tzatziki). Measure about 1/2 cup drained grated cucumber.

Make tzatziki

In a small bowl combine 1 cup Greek yogurt, the drained grated cucumber, 1 tsp minced garlic, 1 tbs chopped fresh dill, 1 tbs fresh lemon juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth. Chill in the refrigerator for at least 20 minutes to let flavors meld. Taste and adjust lemon, salt or garlic to preference.

Preheat oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Roll and fill

On a lightly floured surface, roll each rested dough ball into a 6–7 inch circle about 1/8 inch thick. Brush the edge lightly with water. Spoon about 2–3 tbs of the cooled beef filling onto one half of each circle, leaving a 1/2 inch border.

Fold and seal

Fold the dough over the filling to form a half-moon. Press edges to seal, then crimp with a fork to ensure a tight seal. Repeat with remaining dough and filling.

Egg wash and butter

Beat 1 egg with 1 tsp water to make an egg wash. Brush each burek lightly with egg wash, then brush melted butter (3 tbs) over the tops for extra golden color and flakiness.

Bake

Place assembled bureks on the prepared baking sheet and bake in the preheated oven for 18–22 minutes, until golden brown and crisp. Rotate the pan halfway through baking for even color.

Rest

Remove from oven and let rest 5 minutes on a wire rack. This helps the filling set and prevents burning your mouth. Serve warm with chilled house-made tzatziki on the side.