Bosnian Burek (Meat Filled Pastry)

published by Aisha85 on Jun 25, 2010

How to make Bosnian Burek…Bosnian Burek Recipe.


  • Phyllo dough
    • Tip: you can prepare it by yourself  but if you don’t know how you can find it at any supermarket
  • Minced raw meat (Beef) – 1kg
    • Tip: If you like your “burek” to be thicker then you should use more meat
  • 3 medium-size yellow onions, chopped
  • 3 – 4 medium-size potatoes, chopped 
  • Oil
  • One teaspoon of salt
  • One teaspoon of ground black pepper
  • One teaspoon and a half of “vegeta”  
    • Tip: Try to look for any European food store. Even Ukrainian, Hungarian or Russian stores sell it. It is also available at Woolworths and large supermarket chains


  • Heat a large frying pan and add a couple of tablespoons of oil
  • Fry the onion until it turns golden brown
  • Then add the meat little by little and make sure you don’t have any large pieces of meat
  • When the meat starts to turn brown you can add the chopped potatoes and all the spices mentioned above (taste the meat to see if more salt or pepper needs to be added)
  • Cook till the mixture is crumbly but NOT dry
  • Cool completely before you continue

The mixture should look like this:


  • Lay 1 sheets of phyllo dough on the counter
  • Place about one small teacup of the meat mixture in the middle or at the end of the dough and roll into a snake shape as shown in the pictures below


  • Take a non stick baking sheet and pour a little bit of oil all over it (don’t miss the edge)
  • Take the “snake shape dough” and put it at the end of the baking sheet
  • Repeat the four pictures here above till your baking sheet is full
  • Preheat the oven at 180°C and leave it for about 35 – 40 minutes until it turns golden brown
  • Put 1 tea cup of water, a little bit of butter, and some salt in a small casserole and let it boil
  • Take the pastry out of the oven – about 5 minutes before it is ready and pour the substance all over the pastry
  •  Put the pastry for another 5 minutes in the oven
  •  Done…

The result should look like this:

How to make Phyllo dough (plus filling)

Freshly made phyllio dough is really not difficult to make.

Only the rolling out with a rolling pin takes experience and time to master


  • ¼ cup of water (use lukewarm water)
  • 2 cups of flour
  • 4 teaspoons of oil
  • 1 teaspoon of salt


    • Take a medium bowl and mix the flour with the salt
    • Make a small whole in the middle of the flour and put the oil
    • Knead the dough until it hangs well together and it doesn’t stick
    • Dust a little bit flour on the table and kneed the dough for about 5 – 8 minutes
    • If the dough is still sticky, put a little bit extra flour
    • Let the dough rest for about 30 minutes


  • Roll out the dough with a long rolling pin – the pastry should be rolled out to 60cm in length and 80cm in width (Note that you will need to use flour on the long pin to avoid the pastry to stick)


  • Put a cotton sheet across the table and than put the pastry back on the table
  • When dough is rolled out, use the top of your fingers to stretch the edges so that it covers the table as much as possible
  • Put a tablespoon or two of oil all over the pastry
  • Take the filling and drop pieces of it on the pastry (I put the filling on the two edges of the table so that it covers the line completely)
  • Put enough filling on both sides
  • Flip the pastry edge onto the meat section (on the both sides) and roll it up to snake shape using the sheet under
  • Once you get to the middle you should stop and cut in between the rolls on the pastry and divide it into two parts

    • You can cut the edges of if they don’t contain any meat mixture
    •  Take a wide large baking pan and oil it in
    •  Roll the first snake into a roll shape and put it in the middle of the pan
    •  For the second roll (and the rest of the rolls) you should join in the middle with the end bit of the previous roll
    • Place the pan in the oven at 180°C for about 35 – 40 minutes until it turns golden brown
    • Put in a little casserole two little tea cups of water, a little bit of butter and some salt and let I boil
    •  Take the pastry out of the oven – about 5 minutes before it is ready and pour the substance all over the pastry
    •  Put the pastry for another 5 minutes in the oven
    •  Done…finally


See also other Bosnian traditional dishes

Pita od Jabuke

Zeljanica (Spinach Filled Pastry)

Pogaca (Puffy Pastry)

Sarma (Bosnian Sauerkraut Rolls)

Grah Na Suhom Mesu (Bean Stew with Smoked Beef)

Kelj (Bosnian Cabbage Specialty)

6 Responses so far | Have Your Say!

  1. # 1 by Humanitarian
    June 25th, 2010 at 11:00 am #

    Fantastic meal, and so yummy

  2. # 2 by drishti8
    June 25th, 2010 at 3:36 pm #

    Great for this weekend.

  3. # 3 by Shadi
    June 26th, 2010 at 5:18 pm #

    Best meal in the world

  4. # 4 by hadzia
    July 6th, 2010 at 4:04 pm #

    Seems to be delicious

  5. # 5 by Mihajlo
    January 6th, 2011 at 3:26 pm #

    Amazing, i didnt tried to make the phyllo dough myself, but even with the pre-made one, its perfect !!!! Hvala lepo !

  6. # 6 by Bosanac
    January 16th, 2012 at 2:37 pm #


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