There are some culinary combinations that just feel destined to be together, and for me, the marriage of spiced lamb kofta and flaky, golden burek is one of them. The first time I made this Lamb Kofta Burek, the aroma of toasted cumin, sizzling lamb, and baking pastry filled the house, and I knew I was onto something special. This isn’t just another savoury pie; it’s layers of whisper-thin filo pastry encasing a rich, fragrant, and deeply satisfying lamb filling. It’s a dish that beautifully merges the spiced, hearty flavours of the Middle East with the textural brilliance of a Balkan pastry classic. Burek itself has a fascinating history, and this version is my heartfelt tribute.

What we’re creating here is a magnificent spiral or coil of pastry that looks spectacular on the table but is built from simple, honest ingredients. My kids absolutely devour this every time I make it, often grabbing a slice before it has even had a chance to cool properly. This lamb kofta burek recipe works beautifully for a weekend lunch with a crisp salad, as a substantial appetizer for a gathering, or even as the star of a light dinner. The contrast between the shatteringly crisp pastry and the tender, juicy lamb filling is what makes every bite so memorable.

Recipe Overview

This recipe guides you through creating a stunning coiled burek filled with a flavourful lamb kofta mixture. We focus on building layers of flavour, from toasting the spices to browning the lamb properly, ensuring the filling is anything but bland. The end result is a golden-brown pastry with a savoury, spiced centre that’s both rustic and elegant. I’ve found that letting the cooked lamb filling cool completely before assembling is non-negotiable; it prevents the delicate filo from becoming soggy and tearing.

• Prep Time: 30 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6-8 people
• Difficulty: Medium

Why You’ll Love This Lamb Kofta Burek

• Genuine Flavour: The lamb is seasoned with a classic kofta spice blend of cumin, coriander, cinnamon, and a hint of allspice. Sautéed with onion and garlic, it develops a deep, savoury character that’s rich without being heavy.
• Ready in About an Hour: From starting the filling to pulling the golden burek from the oven, the whole process comes together in around 75 minutes, making it achievable for a weekend meal.
• Flexible Recipe: You can easily adjust the spice levels to your liking. Add a pinch of chilli flakes for a kick, or stir in a handful of toasted pine nuts or chopped pistachios for extra texture.
• Great for Sharing: This dish is ideal when you’re hosting friends or family. You can slice it into wedges and serve it warm as part of a meze platter or as a main course. It always gets compliments at our get-togethers.
• Family Tested: I’ve been making this for over 3 years, and it never disappoints. It’s one of those reliable recipes that feels a bit special but is straightforward enough for a regular treat. It’s just as good as my famous Meatloaf With Stove Top Stuffing Recipe for a comforting meal.

Lamb Kofta Burek

⏱️ 40 min prep  •  🍳 50 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, I recommend using a good quality British lamb mince with around 20% fat content – the fat renders during cooking, keeping the filling beautifully moist. When it comes to filo pastry, I always reach for the chilled sheets from the supermarket fridge (Jus-Rol is a reliable choice) as I find them more pliable than the frozen variety.

• For the Lamb Kofta Filling:
• 1 tbsp olive oil
• 1 large brown onion, finely chopped
• 3 cloves garlic, minced
• 500g lamb mince
• 1 ½ tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ¼ tsp ground allspice
• ½ tsp smoked paprika
• Salt and freshly ground black pepper to taste (I use about 1 tsp salt)
• 3 tbsp fresh parsley, finely chopped
• 2 tbsp fresh mint, finely chopped
• For Assembly:
• 270g pack of filo pastry (about 7-8 large sheets)
• 100g unsalted butter, melted
• 1 tbsp sesame seeds or nigella seeds, for topping

Kira’s Tip: For an extra depth of flavour, toast the ground cumin and coriander in a dry pan for 30-60 seconds over medium heat before adding them to the lamb. The aroma is incredible and it really awakens the spices.

How to Make Lamb Kofta Burek

The process involves three main stages: making the filling, assembling the burek rolls, and coiling them into the final shape before baking. Don’t be intimidated by the filo pastry; working quickly and keeping it covered is the key to success.

1. Cook the Aromatics: Heat the olive oil in a large frying pan or skillet over medium heat. Add the finely chopped onion and cook for 5-7 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Brown the Lamb: Increase the heat to medium-high, add the lamb mince to the pan, and break it up with a wooden spoon. Cook until the lamb is browned all over, which should take about 8-10 minutes. Make sure to drain off any excess fat from the pan.
3. Spice the Filling: Add the ground cumin, coriander, cinnamon, allspice, and smoked paprika to the lamb. Season generously with salt and pepper. Stir everything together and cook for 2 minutes more to allow the spices to become aromatic.
4. Cool the Filling: Remove the pan from the heat. Stir in the freshly chopped parsley and mint. Transfer the filling to a bowl and allow it to cool completely to room temperature. This is a crucial step to prevent the hot filling from steaming and tearing the delicate filo pastry.
5. Prepare for Assembly: Preheat your oven to 180°C (160°C fan). Line a round baking tray or a 23cm (9-inch) cake tin with baking parchment. Unroll your filo pastry sheets and cover them with a slightly damp tea towel to stop them from drying out while you work.
6. Form the Rolls: Place one sheet of filo pastry on your work surface with the long edge facing you. Brush it lightly all over with melted butter. Place another sheet directly on top and brush that with butter too. I find that two layers provide the perfect balance of crispness and strength.
7. Add the Filling: Spoon a line of the cooled lamb kofta filling (about one-quarter of the total mixture) along the long edge closest to you, leaving a 2cm border at the sides.
8. Roll and Coil: Fold the short edges in slightly, then carefully roll the pastry up away from you to form a long, thin sausage. Don’t roll it too tightly. Gently lift the sausage and place it into your prepared tin, coiling it into a spiral shape starting from the centre.
9. Repeat and Bake: Repeat the process with the remaining pastry and filling, adding each new sausage to the end of the coil in the tin to continue the spiral. Once complete, brush the top of the entire burek generously with the remaining melted butter and sprinkle with sesame or nigella seeds.
10. Bake to Golden: Bake for 30-35 minutes, or until the pastry is deep golden brown, crisp, and bubbling. Let it rest in the tin for 10 minutes before slicing and serving warm.

Tips From My Kitchen

• Pastry Temperature: Always work with filo pastry that’s at room temperature. If it’s too cold, it will be brittle and crack easily. Take it out of the fridge about 20 minutes before you plan to start assembling.
• The Secret Step: I learned that adding the fresh herbs at the very end, off the heat, preserves their bright, fresh flavour. If you add them while the lamb is still cooking, they can turn dull and lose their impact.
• Make-Ahead: You can make the lamb kofta filling up to 2 days in advance and store it in an airtight container in the fridge. This makes assembly much quicker on the day you plan to bake it.
• Storage: Leftover burek can be stored, covered, in the fridge for up to 3 days. To reheat, place it on a baking tray in an oven preheated to 170°C for 10-15 minutes until warmed through and the pastry has re-crisped.

Equipment You’ll Need

• Large frying pan or skillet
• Sharp knife and cutting board
• Mixing bowls
• Pastry brush
• 23cm (9-inch) round cake tin or ovenproof skillet
• Baking parchment

Common Mistakes to Avoid

• Using a Wet Filling: If your lamb mince releases a lot of liquid, be sure to drain it off thoroughly. A wet filling is the number one cause of soggy, torn pastry. The filling should be moist, not wet.
• Working Too Slowly with Filo: Filo pastry dries out exceptionally fast once exposed to air. Keep the sheets you aren’t actively working with covered by a damp (not wet!) tea towel at all times.
• Skipping the Rest Time: Letting the burek rest for 10 minutes after it comes out of the oven is important. It allows the filling to settle and makes slicing much cleaner and easier, preventing the whole thing from falling apart.

Delicious Variations to Try

Once you’ve mastered the basic lamb kofta burek recipe, it’s fun to experiment. The filling is wonderfully adaptable to different tastes and dietary needs.

• Spicy Version: Add 1 teaspoon of chilli flakes or half a finely chopped red chilli to the onions and garlic for a welcome kick of heat.
• Vegetarian Option: Replace the lamb with a mixture of finely chopped mushrooms, cooked lentils, and crumbled feta cheese. Use the same spices for a similar flavour profile.
• Different Protein: This recipe also works brilliantly with beef mince or even chicken mince. If using chicken, consider adding a squeeze of lemon juice to the filling to brighten it up. A bit like my Flavorful Chicken Tikka Masala Recipe, a little citrus can go a long way.

What to Serve With Lamb Kofta Burek

This burek is hearty enough to be a main meal but also shines as part of a larger spread. Here are a few of my favourite pairings:

• Garlic and Herb Yogurt Dip: A simple dip made from thick Greek yogurt, grated cucumber (squeezed of excess water), a minced garlic clove, and fresh mint. Its coolness provides a perfect contrast to the rich lamb.
• A Simple Tomato Salad: A fresh and sharp salad of ripe tomatoes, red onion, and cucumber, dressed simply with olive oil and a splash of red wine vinegar, helps to cut through the richness of the pastry.
• Drink Pairing: A crisp, dry rosé wine or a cold lager works wonderfully. For a non-alcoholic option, a sparkling elderflower pressé is delightful.

Frequently Asked Questions

Lamb Kofta Burek

A savory and aromatic spiral pastry filled with spiced lamb kofta, wrapped in crisp, golden filo dough. This dish combines Middle Eastern flavors in a stunning presentation.

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Prep Time 40 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Middle Eastern

Calories: 757

Ingredients Method Notes

Ingredients

  

For the Lamb Kofta Filling

• 1 tbsp olive oil
• 1 large brown onion finely chopped
• 3 cloves garlic minced
• 500 g lamb mince
• 1 ½ tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ¼ tsp ground allspice
• ½ tsp smoked paprika
• Salt and freshly ground black pepper to taste I use about 1 tsp salt
• 3 tbsp fresh parsley finely chopped
• 2 tbsp fresh mint finely chopped

For Assembly

• 270 g pack of filo pastry about 7-8 large sheets
• 100 g unsalted butter melted
• 1 tbsp sesame seeds or nigella seeds for topping

Method

 

1. Cook the Aromatics: Heat the olive oil in a large frying pan or skillet over medium heat. Add the finely chopped onion and cook for 5-7 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Brown the Lamb: Increase the heat to medium-high, add the lamb mince to the pan, and break it up with a wooden spoon. Cook until the lamb is browned all over, which should take about 8-10 minutes. Make sure to drain off any excess fat from the pan.
3. Spice the Filling: Add the ground cumin, coriander, cinnamon, allspice, and smoked paprika to the lamb. Season generously with salt and pepper. Stir everything together and cook for 2 minutes more to allow the spices to become aromatic.
4. Cool the Filling: Remove the pan from the heat. Stir in the freshly chopped parsley and mint. Transfer the filling to a bowl and allow it to cool completely to room temperature. This is a crucial step to prevent the hot filling from steaming and tearing the delicate filo pastry.
5. Prepare for Assembly: Preheat your oven to 180°C (160°C fan). Line a round baking tray or a 23cm (9-inch) cake tin with baking parchment. Unroll your filo pastry sheets and cover them with a slightly damp tea towel to stop them from drying out while you work.
6. Form the Rolls: Place one sheet of filo pastry on your work surface with the long edge facing you. Brush it lightly all over with melted butter. Place another sheet directly on top and brush that with butter too. I find that two layers provide the perfect balance of crispness and strength.
7. Add the Filling: Spoon a line of the cooled lamb kofta filling (about one-quarter of the total mixture) along the long edge closest to you, leaving a 2cm border at the sides.
8. Roll and Coil: Fold the short edges in slightly, then carefully roll the pastry up away from you to form a long, thin sausage. Don't roll it too tightly. Gently lift the sausage and place it into your prepared tin, coiling it into a spiral shape starting from the centre.
9. Repeat and Bake: Repeat the process with the remaining pastry and filling, adding each new sausage to the end of the coil in the tin to continue the spiral. Once complete, brush the top of the entire burek generously with the remaining melted butter and sprinkle with sesame or nigella seeds.
10. Bake to Golden: Bake for 30-35 minutes, or until the pastry is deep golden brown, crisp, and bubbling. Let it rest in the tin for 10 minutes before slicing and serving warm.

Notes

Best served warm. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in an oven to restore crispness.

I really hope you give this Lamb Kofta Burek a try. It’s a recipe I am truly proud of, and it brings such a wonderful sense of occasion to the dinner table. There’s something so satisfying about pulling that golden, crisp spiral from the oven. If you do make it, please let me know how it turned out in the comments below. I love hearing about your kitchen adventures! Happy cooking!