To begin, preheat your oven to 200°C. Lightly oil a round baking dish or tray. Move on to making the dough if not using ready-made pastry.

In a large bowl, mix plain flour and salt. Gradually add lukewarm water while mixing until a soft dough forms. Knead for 8–10 minutes until smooth, then coat with a little oil, cover and rest for 30 minutes. Proceed to the filling.

In another bowl, combine minced meat, finely chopped onions, salt, pepper and paprika. Mix with your hands until evenly combined. Add 2–3 tablespoons of water to keep the filling moist. Transition to rolling the dough.

Divide the rested dough into 4 balls. Roll out each ball on a lightly floured surface as thin as possible, then carefully stretch it with your hands from the centre outwards until paper thin. If using ready-made filo or yufka, lay out one sheet and brush lightly with the butter oil mix. Continue to filling.

Scatter a thin line of the meat mixture along one long edge of the pastry. Roll the pastry around the filling to form a long log. Brush with more butter oil mixture. Move to shaping.

Take the filled pastry log and coil it into a spiral, placing it in the prepared baking dish. Repeat with remaining dough and filling, starting each new log at the end of the previous spiral. Brush the top generously with the butter oil mix. Prepare for baking.

Bake in the preheated oven for 35–40 minutes, or until the pastry is golden brown and crisp. Turn the tray halfway through baking for even colouring. Transition to resting and serving.

Once baked, remove the burek from the oven and let it rest for 10 minutes. This allows the juices inside to settle. Move on to cutting and plating.

Cut into wedges and serve warm with a side of plain yoghurt or a fresh cucumber salad. Presentation tip: Brush lightly with melted butter just before serving for a glossy finish.