Byrek me Mish — Print Recipe — The Culinary Codex

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.

Ingredients

500g all-purpose flour
250ml warm water
1 tsp salt
3 tbsp vegetable oil
500g ground beef
3 onions, finely chopped
1 tsp black pepper
1 tsp salt
100g butter, melted

Instructions

1 Knead flour, water, salt, and oil into a smooth elastic dough, then divide into balls and rest covered for thirty minutes.
2 Brown the ground beef with onions, salt, and pepper in a skillet until fully cooked, then let cool.
3 Stretch each dough ball on a floured surface as thin as possible, almost translucent.
4 Brush the stretched dough with melted butter, spread a thin layer of meat filling, and roll tightly.
5 Coil the rolls into a large greased baking tray in a spiral pattern.
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.