Delicious meat burek made with hand-stretched dough and rich minced meat filling. Freshly baked, crispy and juicy – the perfect snack or meal any day!
Spiral Meat Burek
Ingredients:
For the dough (if making from scratch):
500 g all-purpose flour
1 tsp salt
250 ml lukewarm water
2 tbsp oil
For the filling:
400–500 g ground meat (mixed beef and pork or just beef)
1 large onion (finely chopped)
Salt and pepper to taste
Optional: a pinch of paprika (sweet or hot)
For assembling:
100 ml oil (for brushing)
A bit of butter (optional, for richer flavor)
Instructions:
1. Dough:
Place the flour and salt in a mixing bowl. Gradually add lukewarm water while stirring.
Once it starts coming together, add the oil and knead for about 10 minutes until smooth and elastic.
Divide into 4 balls, coat each with oil, and let them rest for at least 30 minutes, covered.
2. Filling:
Sauté the chopped onion until translucent.
Add the ground meat, season with salt, pepper, and optional spices.
Cook for a few minutes – it should stay slightly juicy, not dry.
Let it cool.
3. Stretching and Shaping:
Roll out and stretch the dough by hand until very thin (almost transparent).
Drizzle lightly with oil or melted butter.
Spread some filling in a line near one edge.
Roll it up into a long log.
Coil the first log into a spiral (like a snail shell), and continue wrapping the next rolls around it to form a bigger spiral.
Place into a greased round baking pan.
4. Baking:
Preheat oven to 200 °C / 390 °F.
Brush the top with a little oil.
Bake for 40–50 minutes, until golden and crispy.
5. Optional:
After baking, cover with a kitchen towel for 10 minutes to soften slightly.
You can also sprinkle it with a bit of water before covering, if you prefer a softer crust.