Lamb and Beef Burek
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 375
- Total Fat
- 26
- Saturated Fat
- 9
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 20
- Cholesterol
- 90
- Sodium
- 385
- Total: 1 hr 50 min (includes cooling time)
- Active: 25 min
Ingredients
1 tablespoon olive oil
12 ounces ground lamb
12 ounces ground sirloin
1 medium onion, small dice
1/2 teaspoon ground allspice
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for greasing
9 sheets store-bought phyllo dough, thawed
Whole-milk Greek yogurt, for serving
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 lemon, zested
Yogurt Wash:
2 tablespoons olive oil
2 tablespoons whole-milk Greek yogurt
1 large egg
Directions
Special equipment:
12-inch cast iron pan- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large skillet on medium heat. Add the lamb and beef and cook until browned, about 7 minutes. Remove to a large baking sheet to cool completely. Add the onions to the skillet and sauté until translucent, 5 to 7 minutes. Add the allspice and paprika and season with salt and pepper. Remove the onions to the baking sheet to cool completely.
- For the yogurt wash: Meanwhile, combine the olive oil, yogurt and egg in a bowl and mix to combine. Set aside.
- Grease the bottom of a 12-inch cast-iron enameled brazier or cast-iron skillet with the cooking spray. Place one layer of phyllo on the bottom. It's A-OK if it crinkles; that adds dimension and texture.
- Brush with the yogurt wash and place another sheet. Brush with the yogurt wash, then repeat again so you have three layers of phyllo. Spread half the cooled meat mixture into an even layer on the phyllo and place another layer of phyllo. Brush with the yogurt wash, then repeat the above process so you have another three layers of pastry and yogurt wash. Add the remaining meat and top with another three layers of yogurt-washed phyllo. Tuck in any overlapping sheet and brush the top with the remaining yogurt wash.
- Bake until the phyllo is golden, 18 to 22 minutes. Let cool for at least 10 minutes, then slice into wedges. Serve with a small glass of Greek yogurt with the dill, mint and lemon zest stirred in.