Bosnian Burek - a baked phyllo pastry filled with meat, traditionally made in the former Ottoman Empire.
2tbspextra virgin olive oil
1medium onionfinely chopped
500gms– 1 lb ground beef or lamb
3tbspfresh parsleyfinely chopped
½tspfreshly ground pepper
1package filo pastry
50gms– ¼ cup buttermelted
1egglightly beaten + 1 tsp water
Plain yogurt to serve
Heat the extra virgin olive oil in a large pan. Add the chopped onion and garlic and sauté them for a couple of minutes. Then add the ground meat and cook over medium heat until the meat is browned. Add salt, pepper and sweet paprika and mix well.
When ready, add the chopped parsley. Drain and discard the excess liquid and set aside.
Line a large baking sheet with baking paper.
On a clean, dry surface, lay out three sheets of filo pastry, end to end, slightly overlapping, to create one long rectangle of pastry. Repeat once more, directly over the first layer. Complete this process one last time to create a third and final layer.
Brush the filo with melted butter. Arrange the meat mixture in a long line across one long edge of the filo dough and begin to roll it up, tightly but gently. The filo may crack, but keep going. Roll the filo up so that it forms one very long “snake”.
Roll the tube of filo up on itself to form a spiral disc shape. Place the spiral onto the lined baking sheet.
Brush with egg wash and sprinkle liberally with sesame seeds.
Bake in a pre-heated oven at 190°C – 375°F for 20-30 minutes, or until the dough is golden brown.