Byrek me Mish is a classic Albanian meat pie made with layers of crispy phyllo pastry filled with flavorful minced meat, onions, and peppers. This savory dish is a staple in Balkan cuisine, enjoyed as a main course, snack, or party appetizer.
Why You’ll Love This Recipe
- Authentic and traditional – A beloved dish in Albanian and Balkan cuisine
- Crispy and golden layers – Buttery phyllo pastry with a flavorful meat filling
- Perfect for any occasion – Great for family dinners, gatherings, or meal prep
Ingredients (Serves 8)
For the Filling:
- 500g ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Pastry Layers:
- 10 sheets phyllo (filo) pastry
- ½ cup unsalted butter, melted
- ¼ cup plain yogurt
For Finishing:
- ½ cup water (to drizzle over the pie)
- ½ cup water (for the edges)
Step-by-Step Instructions
1. Prepare the Meat Filling
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and garlic, sautéing until soft and translucent.
- Stir in the ground meat, breaking it up as it cooks until browned.
- Add the red and green bell peppers and cook until softened.
- Season with oregano, paprika, salt, and black pepper. Mix well and remove from heat.
2. Layer the Phyllo Pastry
- Preheat oven to 350°F (175°C).
- Brush a baking dish with melted butter.
- Lay one phyllo sheet in the dish and brush generously with butter.
- Repeat the process, layering and buttering half of the phyllo sheets.
3. Add the Meat Filling
- Evenly spread the meat mixture over the layered phyllo sheets.
- Continue layering the remaining phyllo sheets, buttering each one.
4. Finish and Bake
- In a small bowl, mix plain yogurt with a little melted butter.
- Brush the top of the pie with this mixture for a golden and crisp crust.
- Using a sharp knife, score the top into diamond or square shapes.
- Bake for 40–45 minutes, or until the crust is golden brown and crispy.
5. Rest and Serve
- Pour ½ cup of water over the top and ½ cup around the edges.
- Cover the pie with two clean tea towels and let it rest for 1 hour before serving.
- Garnish with fresh parsley and serve warm.
Tips for the Best Byrek
- For extra crispiness, brush a little more butter between layers.
- Customize the filling with spinach, cheese, or leeks for variety.
- Serve with yogurt or pickled vegetables for an authentic touch.
Frequently Asked Questions
Can I make Byrek ahead of time?
Yes! Assemble and refrigerate uncooked for up to 24 hours, then bake when ready.
Can I use store-bought puff pastry instead of phyllo?
Yes, but phyllo is more traditional and gives a crispier texture.
How long does Byrek last?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Enjoy your homemade Byrek me Mish, a flaky, savory, and delicious Albanian classic. Would you like more Balkan cuisine recipes? Let me know!