Bosnian burek

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Serves 4

Bosnian burek bread on a wooden board with fried peppers, white herb sauce and salad


  • 200 g soya mince, soaked if using dried
  • 200 g calcium-set firm tofu, pressed
  • 1 red onion, peeled and diced
  • 2 cloves garlic, peeled and chopped
  • Black pepper, to taste
  • 250 g pack filo pastry
  • 50 g reduced fat vegan margarine, melted
  • 100 g soya yoghurt
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 1 tbsp chopped flat leaf parsley
  • 100 g brown rice (dry weight), to serve
  • 4 red peppers, roasted

For the crunchy vegetable salad

  • 80 g grated carrot
  • 80 g tomato
  • 80 g iceberg lettuce


  1. Mix together the soya mince, tofu, red onion and garlic and season.
  2. Lay the sheets of filo pastry out so they overlap and form a length of 4' long, adding layers on top of each other. Spread the soya mince mix all along one long edge of the filo leaving a 3" gap to the other long edge. Fold the 3" of filo over the top of the soya mince then press down to firm up. Roll up into a long sausage shape. Starting at one end, twist up and roll to form a pinwheel.
  3. Place this onto a lined baking sheet. Brush with the melted margarine and bake in a preheated oven on a medium heat until golden and crisp.
  4. Mix together the soya yoghurt, coriander, paprika and flat leaf parsley to make a dressing.
  5. Serve the burek with the brown rice, roasted peppers, salad and dressing.

Nutritional analysis per serving (1/4 recipe)

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
489 72.2 12.8 23.4 13.6 2.8 14.6 0.97
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