A traditional pastry made throughout the Balkans, this dish traces its roots back to the Ottoman Empire and has since become a staple in homes across the region. Layers of crisp, flaky filo wrap around a savoury filling of spiced minced meat and onions—simple ingredients that create something truly special.
This is the way my mother-in-law makes it, and the way I learned to make it. Every household has its own version, but this one never fails me. It’s comforting, classic, and always delicious
Burek is a flaky, hand-rolled pastry made with ultra-thin layers of dough wrapped around fillings like cheese, meat, spinach, or potatoes. To make the recipe quicker to prepare and simpler for beginners this recipe uses store-bought pastry instead of the hand-rolled
It’s golden, crisp, and usually sold in generous spirals or long coils that are cut into hearty slices. Simple in ingredients but wildly satisfying, it’s the Balkan comfort food that never misses.
This is my cheat’s version. The traditional Balkan method uses homemade pastry—something I absolutely love making when I have the time—but this quicker version is effortless and delivers almost guaranteed results every single time.
Serve it with plenty of fresh salad or a generous spoon of cold Greek yogurt. It’s also perfect for preparing ahead: assemble it the day before, keep it in the fridge, and simply bake when you’re ready.
