Burek, an essential pastry of Balkan cuisine, is prepared by rolling thin phyllo sheets with a spiced ground meat filling and baking them in a spiral shape. With its crispy outside and juicy, satisfying inside, it's a classic flavor for evening meals and hosting guests.
Knead the ground beef thoroughly with grated onion, salt, black pepper and red pepper flakes; the filling is prepared raw, without cooking.
Spread a thin strip of filling over each phyllo sheet and roll up loosely. Cover with a damp cloth to keep the phyllo from drying out.
Coil the rolls into a spiral on a greased round baking tray, starting from the center; press the edges firmly to seal them together.
Whisk the yogurt, milk and egg, and drizzle over the börek. Bake in a preheated oven until golden on top.
Important: Cover the exposed sheets with a damp cloth so they don't dry out, otherwise they'll crack easily while rolling. Drain the ground meat thoroughly; excess liquid will make the börek's bottom layer soft and doughy. Allergen: contains wheat (gluten), milk and dairy products, egg.
If you leave the rolls slightly loose instead of wrapping them tightly, the phyllo layers open up more nicely while baking and the börek turns out crispier.
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