Byrek me Mish
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The Tale of Byrek me Mish
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Byrek me mish, a savory phyllo pie filled with meat, belongs to the wider Balkan burek family introduced through Ottoman rule, its name descending from the Turkish "börek." Variations of it appear across Kosovo, Albania, Bosnia, and Turkey, each region shaping the filling and layering its own way.
Ingredients
Scale:· 8 servings
- 1 package phyllo dough sheets
- 500g ground beef or lamb
- 1 onion, finely chopped
- 2 tbsp butter, melted
- 1/2 cup vegetable oil
- 1 tsp paprika
- Salt and pepper to taste
- 1 egg, beaten (for brushing)
Instructions
- 1Sauté the chopped onion in a little oil until softened, then add the ground meat, paprika, salt, and pepper, cooking until browned and any liquid has evaporated.
- 2Let the meat filling cool slightly before assembling.
- 3Brush a round or rectangular baking pan with melted butter and oil, then lay down a sheet of phyllo, letting the edges drape over the sides.
- 4Continue layering several buttered phyllo sheets, then spread a thin layer of the meat filling over them.
- 5Repeat layering phyllo and filling, finishing with several buttered phyllo sheets on top, tucking in the overhanging edges.
- 6Score the top layer into portions with a sharp knife and brush generously with beaten egg.
- 7Bake in a preheated oven at 180°C (350°F) for 35-45 minutes until deep golden brown and crisp.
- 8Let cool slightly before cutting along the scored lines and serving warm.
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