BureekCrispy Meat-Filled Pastries
These crisp fried parcels are filled with savory beef, herbs, and egg, making them a Libyan starter for gatherings and special meals. The filling stays juicy while the pastry turns shatteringly crisp.
Prep
30m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Filling
- 350gGround Beef
- 120gOnion (finely chopped)
- 10gGarlic (crushed)
- 15gFresh Parsley (finely chopped)
- 4gPaprika
- 10gSalt
- 2gBlack Pepper
- 4pcsEgg
Pastry
- 8pcsPhyllo Dough (thawed)
- 50mlWater
Frying
- 400mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the ground beef in a skillet over medium heat for 8 to 10 minutes, until browned and 71°C (160°F). Add the onion and cook until soft, then stir in the garlic, paprika, salt, black pepper, and fresh parsley. Let the filling cool slightly.
- 02
Cook the eggs in a separate pan until set, then remove from the heat.
- 03
Lay out the phyllo dough sheets and divide the meat filling and cooked eggs evenly among them.
- 04
Brush the edges with water, fold into tight parcels, and press the seams closed.
- 05
Heat the vegetable oil to 175°C (350°F) in a deep pan and fry the parcels for 3 to 4 minutes, until crisp and golden on all sides.
- 06
Drain briefly and serve hot.
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