Crispy Beef and Onion Burek Recipe

Preheat your oven to 400 degrees Fahrenheit and lightly grease a 12-inch round baking pan with melted butter.

In a large skillet over medium heat, cook the ground beef and diced onion together for 8 to 10 minutes until the beef is browned and the onions are soft and translucent.

Stir in the minced garlic, salt, black pepper, and sweet paprika, then cook for 1 more minute until fragrant before removing the skillet from the heat to cool slightly.

In a small bowl, whisk the melted butter and sparkling mineral water together to create the laminating wash for your pastry layers.

Lay out one sheet of phyllo pastry on a clean work surface, brush it lightly with the butter mixture, then stack another sheet on top and brush again.

Spoon a thin strip of the beef filling along the long edge of the phyllo sheets, then roll them up tightly into a long cylinder.

Coil the filled pastry cylinder into a tight spiral in the center of your prepared baking pan.

Repeat the rolling process with the remaining phyllo and beef, attaching each new roll to the end of the previous one to continue the spiral outwards.

Brush the top of the entire spiral generously with any remaining butter and sparkling water mixture to ensure a golden, crispy crust.

Bake in the preheated oven for 35 to 40 minutes until the pastry is deep golden brown and exceptionally crispy, then slice and serve hot with plain yogurt.