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Last updated on July 22nd, 2026.

Meat Bourekas is a staple in Israeli cuisine, popular for its flaky, golden crust and flavorful fillings. But my Meat Bourekas recipe is one that I have perfected over the years using a blend of ground beef flavorful spices and a simple technique that bakes into a pastry that holds itself without falling apart and can soak in creamy sauces, and savory toppings.

Sliced meat Bourekas topped with sesame seeds over a pan lined with parchment paper.

I am fully aware that my blog is dedicated to sweet pastries, and as we know all rules come with exceptions, like this Potato Bourekas and today, this delicious, Beef Bourekas.

This is my go-to Shabbat dish I make year round, especially when I host because I can make it a few days (or even weeks) in advance and bake it right before serving warm and fresh.

Step-by-Step Instructions

The filling is pre-cooked and I learned this cooking technique from my mom. She also taught me that the carrots are the most important ingredient in this recipe and is the best way to round up the meat’s flavors.

  • The filling can be made up to 48 hours before filling and baking the Bourekas. Note that it should be at room temperature before assembling to prevent it from melting the butter in the puff pastry.
  • I like to ground the meat into a smooth paste vs. lumpy mixture. When smooth, it holds it shape with no spills while slicing, and you can hold it like a hand pastry.
  • You can use ground turkey, or chicken instead of beef.
a skillet with meat and cut vegetable.
Peel, wash and cut the vegetable then line then around the meat in a large skillet.
A hand pouring water into a skillet with meat and cut vegetable.
Pour water to reach the surface of the meat and cook until most of the water have evaporated.
A hand tossing meat with a wooden spoon.
Mash the meat over medium heat and cook while stirring until there is no more water.
A food processor bowl with ground meat and spices.
Discard the carrots and place the onion, meat and potato in a food processor with the spices.
A food processor bowl filled with meat filling.
Process until smooth. Set a side to cool.

Assemble The Meat Bourekas

You can assemble and freeze the Bourekas up to two months ahead of time. The most important part is to assemble over a piece of parchment paper so you can move it easily.

Below are step-by-step images for a visual cue:

Puff pastry sheet topped with meat at the center.
Spread half of the meat filling over the middle third of the puff pastry.
Puff pastry topped with meat a the center and the sides are cut diagonally.
cut the top and sides of the pastry into 1-inch stripes.
Puff pastry topped with meat a the center and the sides are cut diagonally. The top and bottom dough is over the filling.
fold the top and bottom puff pastry over the meat.
Puff pastry topped with meat a the center and the sides braided.
Fold the stripes over the meat in alternating pattern.
Two puff pastry braided loaves over a pan lined with parchment paper.
Place the pastries over a pan.

Baking 

This step might just be the most crucial step for the success of this recipe. If we under bake the pastry, it will be raw from the inside and instead of having a flaky dough we ending with raw, unbaked and slightly chewy pastry. But, if we over bake it, the outside layer will burn. Here are my tips for the perfect baked beef bourekas:

  • Check the thickness of the puff pastry, if it is over 1/8-inch gently roll it with a rolling pin.
  • The dough has to be slightly colder than room temperature. If frozen it will break as you shape it, and if too warm, is will be too sticky.
  • Use a light color baking sheet. Dark pans will absorb a lot more heat than light pans which means it can burn the bottom of the pastries before they are fully baked.
  • The bottom and top of the dough should have the same deep golden brown color. If you are nervous about the top burning, place apiece of aluminum foil over the pastry once you notice it is getting too dark.
A hand brushing braided pastries with egg wash.
Brush the pastries with an egg wash.
Braided puff pastries over a pan sprinkled with sesame seeds.
Top with sesame seeds.
Baked meat bourekas over parchment paper.
Bake until the bottom and top are deep golden brown.

Make Ahead and Freeze

This is my go to dish I make when I host and it is the biggest crowd pleaser. I always make it ahead of time (up to 8 weeks), and freeze it until the night before.

  • Freezing unbaked bourekas: Line the pastries over a baking dish (can be any size that fits, you can arrange them over a large pan when they are frozen). Wrap the pan with plastic wrap afew times, then cover it with aluminum foil. Use a marker to label over the aluminum foil and freeze for up to eight weeks.
  • Baking Frozen Bourekas: The night before you want to bake the pastries (or 6-8 hours before), remove the pan from the freezer and unwrap. If needed, move them to a larger pan. Allow the pastries to reach room temperature, then brush with an egg wash, sprinkle with sesame seeds and bake.
  • Freezing baked bourekas: Let them cool completely, then store in a freezer-safe container. Reheat in the oven at 350°F (175°C) until warmed through.
Breaided puff pastry over a pan wrapped with plastic wrap.
Wrap the pan a few times.
A pan covered with aluminum foil .
Top with aluminum foil and mark with a marker.

Storing

  • Refrigerator: Store leftover bourekas in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the oven at 350°F for about 15 minutes.
  • Freezer: As mentioned above, freeze either baked or unbaked bourekas for up to 2 months.

Yields

This recipe yields approximately 2 8×3 inch rectangle, each yields 8-12 pieces. You can also divide the meat mixture to three and make three large pastries. I like to go heavy on the filling.

A slice of meat bourekas over parchment paper with crumbs and sesame seeds.
Israeli meat bourekas recipe.
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Israeli Meat Bourekas

Meat Bourekas is a staple in Israeli cuisine, popular for its flaky, golden crust and flavorful fillings. But my Meat Bourekas recipe is one that I have perfected over the years using a blend of ground beef flavorful spices and a simple technique that bakes into a pastry that holds itself without falling apart and can soak in creamy sauces, and savory toppings.
Prep Time 45 minutes
Cook Time 35 minutes
Servings 16 pieces
Author Dikla Levy Frances

Ingredients

For the pastry

  • 2 Sheets Puff pastry (each 8×8)
  • 1 Large Beaten egg
  • 1/4 Cup Sesame seeds

For the Filling

  • 450 g (1LB) Ground beef
  • 1 Medium Potato
  • 1 Large Onion
  • 1 Large Carrot
  • 1 Dry Bay leaf
  • 3-4 Cups Water
  • 1 1/2 teaspoon Salt
  • 1/2 teaspoon Ground black pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon Baharat spice blend
  • 1 Teaspoon Ground garlic
  • 3/4 teaspoon Ground onion
  • 1/2 teaspoon Ground tumeric
  • 1/4 teaspoon Ground cumin

Instructions

Make The Filling

  • Peel and wash the potato, onion and carrot, then slice each to 2-4 pieces.
  • Place the ground beef at the center of a large deep skillet, then arrange the carrot around it.
  • Add the bay leaf, then pour the water into the pan, so it reaches the top of the meat. You might need more water, depending on the size of you pan.
  • Cover the pan and cook over medium-hight heat until the 90% of the water have been evaporated (should take about 30 minutes).
  • Using a potato masher, or a wooden spoon, mash the meat while cooking on medium heat until the water have completely evaporated, and the meat is no longer red or pink. (some beef browning are ok)
  • Remove from heat, and set aside to cool for 15-20 minutes.
  • Discard the bay leaf, and carrot, then transfer the meat, potato, and the onion to a bowl of a food processor.
  • Add the spices and process until you have a smooth, pasty mixture.
  • Transfer to an airtight container and refrigerate until use and up to 48 hours.

Assembling

  • Place one sheet of puff pastry over a large piece of parchment paper, then use a rolling pin to roll the pastry into 1/8 thickness (only if the dough is thicker).
  • Mentally divide the puff pastry into three sections (do not cut it) and spread half the filling in the center, forming a 2.5×6-inch rectangle with a 1-inch border at the top and bottom.
  • Cut 1-inch diagonal strips on the sides with a knife or pizza cutter, stopping before the filling. Fold the top edge over the filling, then alternate folding strips from each side at an angle to create a braid.
  • Transfer the braided pastry to a baking pan using parchment paper and repeat with the second sheet.
  • Brush with egg wash, sprinkle with sesame seeds, and bake at 400F (200C) for 30-35 minutes. Until the top and bottom have the same deep golden brown color
  • Remvove from the oven, and allow to cool for 10-15 minutes, then invert to a cutting board, slice each pastry to 8-10 slices and serve.
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