Flaky layers of hand-stretched phyllo dough wrapped around a savory filling of seasoned ground beef and onions, baked until golden and crisp. A cornerstone of Kosovar baking tradition.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large round baking tray, cut into portions
Garnishes: none, served plain
Accompaniments: yogurt, pickled vegetables
Instructions
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1
Knead flour, water, salt, and oil into a smooth elastic dough, then divide into balls and rest covered for thirty minutes.
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2
Brown the ground beef with onions, salt, and pepper in a skillet until fully cooked, then let cool.
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3
Stretch each dough ball on a floured surface as thin as possible, almost translucent.
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4
Brush the stretched dough with melted butter, spread a thin layer of meat filling, and roll tightly.
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5
Coil the rolls into a large greased baking tray in a spiral pattern.
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6
Brush the top with remaining butter and bake at 190°C for forty to forty-five minutes until deep golden.
Did You Know?
Expert byrek makers stretch dough so thin you can read a newspaper through it.
Chef's Notes
Equipment Tips
- large table for stretching dough
- rolling pin
- baking tray
Garnishing
none, served plain
Accompaniments
yogurt, pickled vegetables
The Story Behind Byrek me Mish
Byrek me Mish is the meat version of Kosovo's most iconic pastry family. The art of hand-stretching dough into paper-thin sheets has been passed down through generations of Kosovar women, who traditionally prepared massive trays of byrek for extended families. The technique requires years of practice and a large flat surface. In Kosovo, byrek shops are as ubiquitous as bakeries, and meat byrek is the most popular variety for hearty meals.
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