Bourek Meat Filled Pastry

Crispy, golden, and bursting with aromatic flavors, Bourek Meat Filled Pastries are a delightful fusion of Middle Eastern and North African culinary traditions. These irresistible pastries feature flaky phyllo dough wrapped around a spiced filling of ground beef or lamb, infused with warm notes of cumin and cinnamon, and brightened by fresh parsley. Whether fried to a perfect crunch or baked for a lighter touch, these savory triangles are a versatile crowd-pleaser, ideal for appetizers, snacks, or even a main dish. Serve them warm with a cooling yogurt dip or a spicy harissa sauce for a flavorful pairing that elevates your dining experience. Perfectly easy to assemble and packed with bold flavors, this Bourek recipe will quickly become a favorite!

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 12 sheets Phyllo dough (or spring roll pastry sheets)
• 500 grams Ground beef (or lamb)
• 1 medium Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 3 tablespoons Fresh parsley, chopped
• 1 teaspoon Ground cumin
• 0.5 teaspoons Ground cinnamon
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Vegetable oil (for cooking the meat)
• 100 grams Butter, melted (for brushing)
• 1 large Egg yolk (for sealing the pastry)
• 500 ml Vegetable oil (for frying, if frying)

Directions

Step 1

Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.

Step 2

Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.

Step 3

Increase the heat to medium-high and add the ground beef (or lamb), breaking it apart with a spatula. Cook until the meat is browned and no longer pink, about 8 minutes.

Step 4

Stir in the ground cumin, ground cinnamon, parsley, salt, and black pepper. Cook for an additional 2-3 minutes to combine all the flavors. Remove the meat mixture from the heat and allow it to cool slightly.

Step 5

Prepare a clean workspace for assembling the Bourek. Take one sheet of phyllo dough and keep the remaining sheets covered with a damp cloth to prevent drying out.

Step 6

Cut the phyllo sheet into strips approximately 10 cm (4 inches) wide. Brush the entire surface of the sheet lightly with melted butter.

Step 7

Place about 1 tablespoon of the meat mixture at the bottom corner of a phyllo strip. Fold the corner of the dough over the filling to form a triangle. Continue folding the triangle up along the length of the strip, maintaining the triangular shape, until you reach the top.

Step 8

Brush the final edge with egg yolk to seal the pastry securely and set aside. Repeat the process with the remaining phyllo sheets and meat mixture.

Step 9

Choose your desired cooking method: For fried Bourek, heat 500 ml of vegetable oil in a deep skillet over medium heat. Fry the pastries in batches for 2-3 minutes on each side, until golden brown and crispy. Remove and drain on paper towels. For baked Bourek, preheat the oven to 200°C (400°F). Arrange the pastries on a parchment-lined baking sheet, brush them lightly with melted butter, and bake for 20-25 minutes, or until golden brown.

Step 10

Serve the Bourek warm, either on their own or with a side of yogurt dip or harissa for added flavor.

Nutrition Facts

Serving size	1619.4 grams (1619.4g)

Amount per serving	% Daily Value*
Calories	7233

Total Fat 727.80g	933%
Saturated Fat 171.60g	858%
Polyunsaturated Fat NaNg
Cholesterol 805mg	268%
Sodium 3967mg	172%
Total Carbohydrate 136.50g	50%
Dietary Fiber 3.70g	13%
Total Sugars 5.10g
Protein 103.10g	206%

Vitamin D 68IU	340%
Calcium 258mg	20%
Iron 20mg	112%
Potassium 1862mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 87.2%

Protein: 5.5%

Carbs: 7.3%