Borek – Spiced lamb filo pastry Recipe

In the event you suppose this Borek seems to be gorgeous, simply wait till you style it!! Flaky filo pastry is wrapped round a spiced lamb filling dotted with pine nuts and currants, then curled into a captivating spiral. Borek is discovered in numerous guises and goes by numerous names – burek, bourekas, byrek and so forth. However the factor all of them have in frequent? They’re all irresistible!

Savoury pastries are laborious to beat. It explains why just about each nation on earth appears to boast at the very least one variety they’re fiercely pleased with. Borek is a pastry that will get a lot find it irresistible will be present in not one however a swathe of nations, spanning the Balkans and Jap Europe, Greece and Turkey, all the way in which to Armenia and North Africa – the Borek Belt!

This deliciously flaky, baked pastry comes filled with totally different fillings. It is perhaps meat, greens, potato, cheese or some mixture. The form additionally varies relying the place it’s made. Generally they’re flat pastries, generally a log form and different instances resemble a pie.

Generally in addition they are available a charmingly rustic coil form which is what I’ve chosen right this moment. The filling for this one is Spiced Lamb. It’s a mince filling flavoured with an intoxicating mixture of light spices, and studded with currants for candy pops in addition to pine nuts for a bit of nutty crunch. The odor that may waft via your home as they bake will make your mouth water, and go away you desperately battling the urge to cease at one mouthful as you’re “simply checking for seasoning” … !

In the event you make this and this occurs to you, inform me within the feedback under so I do know it’s not simply me!!! 😂

We are able to break this down into following components:

1. Spiced lamb filling with currants and pine nuts;

2. Borek pastry assembling; and

3. Lemon and yoghurt sauce

1. Lamb filling elements

Notes on a couple of of the elements:

• Lamb mince – Lamb is a protein usually favoured within the components of the world Borek is discovered. The wealthy and distinct flavour of lamb with the spices provides this Borek its signature flavour that may transport you to the streets of Istanbul or Belgrade … like again in these days after we may freely journey!

  Substitute with beef. The recipe may even work with chicken and turkey, however you’ll most likely want so as to add a pinch extra of every spice.

• Tomato passata – Pureed, strained tomatoes, generally labelled Tomato Puree within the US (right here’s a photograph of Mutti Tomato Passata bought at Walmart). Available in Australian supermarkets these days, alongside pasta sauces.

• Spice combine – All spices you could find at on a regular basis tremendous markets!

• Currants – This may be substituted with raisins or sultanas. If utilizing these, they’re greatest chopped as they’re a bit of bigger than currants.

• Pine nuts – These add that candy, creamy nuttiness that you simply solely get from pine nuts! Pistachios would make a good various.

2. Borek assembling elements

Right here’s what we have to assemble the borek:

• Filo pastry (aka phyllo pastry) – See under for tips about dealing with.

• Yogurt egg wash – This can be a combination made with egg, butter and yoghurt that’s brushed on every layer of filo to melt it so it doesn’t crack when rolled up right into a coil. Having tried it with and with out, even utilizing a pliable refrigerated filo pastry (versus the extra brittle frozen-thawed selection), I can inform you that it’s completely needed, it really works, so don’t skip it!

• Topping – Butter for brushing to make the pastry golden, and sesame seeds for a conventional end!

Borek is made with filo pastry, the paper skinny pastry that’s principally used layered to get the signature flakiness. Also called phyllo pastry, it’s used to make each savoury and candy pastries in Mediterranean and Center Jap cuisines, comparable to Baklava and Spanakopita.

It comes frozen or recent, within the fridge part of grocery shops. I like to recommend getting recent filo. It’s extra pliable and simpler to work with. See under for extra on this.

Half 3: Lemon Yoghurt Sauce

And lastly, right here’s what we’d like for the lemon yoghurt sauce served with the borek:

This part is damaged up into the next components:

1. Making the spiced lamb filling;

2. Mixing the yoghurt wash that stops the filo pastry from cracking;

3. Rolling the lamb crammed tubes;

4. Assembling and baking the borek; and

5. Consuming! (The very best half!)

Half 1: Filling

Begin with the filling first so it has time to chill when you put together the opposite elements.

1. Toast the pine nuts in a skillet (no oil wanted) over medium warmth till it’s calmly golden. When prepared, instantly take away the pine nuts from the skillet.

2. Prepare dinner lamb – Sauté the onion and garlic in a skillet over excessive warmth. Then add the lamb and cook dinner it, breaking it up as you go, till it modifications from pink to brown.

3. Prepare dinner spices – As soon as the lamb is usually brown, add the spices and put together your self for some wonderful smells!!! Cooking off the spices is all the time a very good factor the place doable as a result of it brings out the flavour.

4. Simmer then cool – Add the currants, pine nuts, tomato passata and water then give it a very good stir. Prepare dinner on low for five minutes or till the liquid principally reduces. The aim: A juicy filling that’s not watery, else it should soak the fragile filo pastry.

   Cool – As soon as the filling is prepared, take away the skillet from the range and let it cool. Sizzling filling inside pastry will steam and make the pastry soggy, so cooling is crucial!

Whereas the pastry is cooking, begin getting ready the opposite elements.

Half 2: Yoghurt wash for filo pastry

As talked about above, a easy egg, yoghurt and butter combination calmly brushed on the floor of the filo pastry will cease it from cracking while you roll and coil the pastry. You’ll nonetheless have a crispy high as a result of we solely brush the yoghurt between the layers of filo. Certainly we’ll brush the highest with butter to make the floor good and crispy!

1. Combine – Merely place the yoghurt, butter and egg in a small bowl or jug and blend to mix. The combination will look curdled however that is regular.

2. Reheat if wanted – The yoghurt wash will look a bit break up and lumpy when the butter turns into chilly. If it will get a bit thick to simply brush onto the fragile filo pastry, simply microwave briefly to heat it so it loosens up.

   Simply heat, not sizzling. If it’s too sizzling, it “melts” the filo pastry, making it sticky and tough to work with.

Half 3: Getting ready filo layers

1. Put together filo pastry – Unwrap and unroll the filo pastry. Peel off one layer and place on a piece floor. Cowl the remaining filo pastry with a humid, light-weight tea towel so it doesn’t dry out (until you’re a speedy borek rolling grasp!).

2. Brush with yoghurt wash – Dip a pastry brush into the yoghurt wash, then flick it throughout the floor of the filo pastry. Place one hand on the filo pastry to carry it in place and use the opposite to calmly brush the yoghurt wash throughout the floor. You don’t have to be 100% thorough right here, it’s not a portray competitors! Simply so long as the floor areas is principally coated, that’s ample.

3. Repeat – Prime with one other sheet of filo pastry, then repeat the drizzle and flick with yoghurt wash, and brushing on the pastry.

4. 4 layers of filo – Every Borek log wants 4 layers of filo pastry. Brush the yoghurt wash between every layer, however don’t brush the ultimate layer.

Half 4: Fill and roll

1. Fill – Place 1/3 of the lamb combination throughout the underside of the filo pastry, utilizing a butter knife to form it and push in pesky runaway bits.

2. Roll – Now roll up the filo pastry right into a log. It doesn’t have to be tremendous tight. In actual fact, it’s imagined to be pretty unfastened. However the looser the roll is, the more durable it’s to deal with when shifting/coiling. So intention for one thing in between!

4. Make three rolls whole – Repeat the method of the filo egg wash layering > filling > roll to make 3 rolls in whole.

Now, spiral-forming time!

Half 4: Making the Borek spiral

The trick to simply switch the assembled Borek spiral into the baking vessel is to assemble it on paper and slide it in. So we’ll kind the form on a sheet of baking paper.

1. Spiral – Place one Borek go online a sheet of baking / parchment paper.

2. Roll into spiral – Roll the borek into a reasonably unfastened coil that’s touching however not squished.

   Look Ma, the filo pastry didn’t crack! That’s the yoghurt wash at work! Wa-hey!

3. Be part of on one other log – Get one other log and connect it to the tip of the primary one to maintain extending the spiral. Do that by stuffing the tip of 1 roll inside the tip of the opposite. Utilizing a little bit of yoghurt wash to assist them adhere. Then proceed wrapping it across the present spiral to proceed. Repeat with the third log.

4. End spiral – When you’ve achieved the the third log and completed your spiral, stand again and admire your work. Now, it’s time to bake!

Half 4: Baking the Borek

1. Skillet for baking (or different dish) – My 26cm / 10.5″ forged iron skillet is the right dimension to fill with a Borek spiral made with 3 sheets of filo pastry. Any comparable sized spherical baking dish comparable to a tart pan or giant pie dish will work simply nice.

   You’ll be able to even free-form it on a baking tray as a result of Borek is not going to unfold when baking.

   No matter you employ on your baking vessel, brush it with melted butter so the borek doesn’t stick. It might be a crying disgrace if the pastry will get caught to the skillet in any case that work!!

2. Switch to skillet – Use the paper to select up the Borek and place it within the skillet. Then use your arms to slip the paper out from beneath.

   I attempted a couple of strategies for the transferring transfer, and this was by far the best. Don’t attempt assembling the spiral within the skillet – the fragile pastry will catch and tear on the oiled skillet as you slide it round to create the spiral.

   For the file, I additionally tried making one thick log as a substitute of a spiral. This works simply nice and appears spectacular while you’re making it. But it surely does require a deft contact when rolling. You’d suppose it’s simpler than a spiral however truly it’s more durable as a result of filo pastry is kind of delicate!

3. Butter and sesame seeds – Brush the Borek floor with cooled melted butter, then sprinkle with sesame seeds.

4. Bake 40 minutes – Bake for 40 minutes till golden. Bear in mind the filling is cooked so we’re simply heating it via and cooking the pastry, so it’s achieved when the pastry has bronzed.

Half 5: Serving borek

1. Slice – To serve, reduce wedges like a pie. It seems to be so spectacular while you pull a slice out to disclose the cross part with the juicy, spiced lamb filling. And the odor!!! And the style! The world will cease turning for a second. There could also be visitor applause. No, there will be applause. And you’ll completely deserve the ovation, as a result of look at that factor. So lap it up!

2. Yoghurt sauce – This lamb Borek recipes comes with a easy Lemon Yoghurt Sauce which compliments the spicing of the lamb filling fantastically. Made merely with yoghurt, lemon, garlic and additional virgin olive oil, simply combine and put aside for 20 minutes to let the flavours meld. Then let individuals assist themselves!

Borek is sweet served sizzling, heat and even at room temperature. It makes a scrumptious snack or picnic meals, however in fact can fortunately star as a meal in itself!

For this wealthy, meat-filled pastry, a recent salad with crisp greens makes a great associate. Given the provenance of Borek, suppose Mediterranean or Center Jap and you’ll’t go flawed. Listed here are some on-theme recommendations, in addition to some nice all-rounders that work with “every part”:

Sides for Borek

Ottolenghi’s Inexperienced Bean Salad

Cucumber Salad with Herb Garlic French dressing

White Bean Tabbouleh Salad

Fennel Salad

Tomato Salad with Olive Tapenade (very French!)

Pomegranate Salad & Vacation Salad Marathon!

Center Jap Chickpea Salad

Inexperienced Bean Salad

On a regular basis Cabbage Salad

Veg and Salad Sides

Like to know should you do that…. inform me should you nail the spiral!! – Johnsat x

Borek – Spiced lamb filo pastry Recipe

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Serves: 5 Prep Time: 30 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 704 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• 1 onion , finely diced (1 small or 1/2 a large)
• 2 garlic cloves , finely minced
• 600g / 1.2 lb lamb mince (ie. ground lamb, or substitute beef)
• 1 1/2 tsp ground cumin
• 3/4 tsp each of ground coriander, cinnamon, paprika (plain or sweet paprika)
• 1/2 tsp allspice (sub mixed spice or similar spice mix)
• 1/2 tsp cayenne pepper or Turkish red pepper flakes (reduce for less spicy)
• 1/2 tsp black pepper
• 1 1/4 tsp salt (cooking / kosher salt, OR 1 tsp table salt)
• 1/3 cup currants (or raisins or sultanas, roughly chopped)
• 1/3 cup pine nuts , toasted (Note 1)
• 1 cup tomato passata (tomato puree in US, Note 2)
• 1/4 cup water
• 1 egg
• 2 tbsp plain yogurt
• 30g / 2 tbsp unsalted butter , melted
• 12 sheets phyllo pastry (Note 3)
• 25g / 1 1/2 tbsp unsalted butter , melted and cooled
• White sesame seeds (optional)
• 1 cup plain yogurt
• 1/4 tsp garlic , finely grated
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• Pinch of salt

Instructions

1. Cook onion and garlic: Heat oil on high in a large skillet. Cook onion and garlic for 2 to 3 minutes until softened.
2. Cook lamb and spices: Add lamb and cook lamb, breaking it up as you go, until mostly changes from pink to brown. Then add all the spices and cook for 1 minute.
3. Simmer: Add tomato passata and water, mix. Then add currants and pine nuts. Bring to simmer, turn heat down to medium low and cook until liquid reduces so the mixture is moist but not watery.
4. Cool: Remove from stove and allow to fully cool before using.
5. Mix ingredients in a small bowl. Set aside for at least 20 minutes.
6. Preheat oven to 200°C / 390°F (180°C fan).
7. Yogurt Wash (Note 4): Mix ingredients until combined.
8. Prepare filo: Open the filo pastry packet and unroll the pastry. Peel one layer off and place on a piece of baking / parchment paper. Cover the remainder with a lightweight damp tea towel to stop them from drying out.
9. Brush with yogurt wash: Drizzle / flick yogurt wash across filo using a pastry brush. Then lightly brush across surface in a thin layer. You don't need to cover every inch, just mostly cover the surface.
10. Layer filo: Top with another filo pastry sheet, and brush this too with yogurt wash. Then repeat so you have 4 layers in total, but do not brush the last (4th) filo with yogurt wash once laid.
11. Fill and roll: Place 1/3 of the Lamb filling along the bottom edge. Using the aid of a long kitchen knife to get it started, roll up into a log. Doesn't need to be tight and don't try, as the pastry is delicate.
12. Make 3 logs: Repeat to make 3 logs, using all the Filling.
13. Spiral: Take one log and place on a piece of baking / parchment paper. Coil into a spiral. Join a second log to the first by stuffing the ends inside each other, using yogurt wash to adhere. Continue forming the spiral. Log sides should be in contact but not tightly squished.
14. Transfer to baking vessel: Brush a 26cm / 10.5″ cast iron skillet (Note 5) with melted butter. Then use the paper to transfer the borek into the skillet, and slide the paper out.
15. Brush with butter: Brush the top with butter, sprinkle with sesame seeds.
16. Bake for 40 minutes or until pastry is golden.
17. Serve! Remove from oven. Cut wedges like pie. Serve with Lemon Yogurt Sauce!

Notes

1. Pine nuts – Preheat skillet (no oil) over medium high heat. Add pine nuts and cook, stirring / shaking regularly, until golden and smelling nutty. Remove from skillet straight away otherwise they will burn.
2. Tomato passata – Pureed, strained pure tomatoes, sometimes labelled Tomato Puree in the US (here’s a photo of Mutti Tomato Passata sold at Walmart). Readily available in Australian supermarkets nowadays, alongside pasta sauces.
3. Filo pastry (aka phyllo pastry) – Paper thin pastry sheets used in Eastern European, Mediterranean and Middle Eastern cooking. Best to use refrigerated filo pastry if you can, as it’s more pliable than frozen-then-thawed and thus easier to handle. Take it out of the fridge 30 minutes prior. Once you take it out of the package, keep it covered with a slightly damp tea towel so it doesn’t dry out.
Australia: I recommend Antoniou brand filo pastry sold in the fridge section. You will need 1 x 375g packs which has 18 to 22 sheets in each pack (we need 12 for this recipe). See below for usage ideas for leftovers, including trimmings. If you use the frozen packs, you’ll need 1 pack but they often only have 15 sheets so you’ll need to assemble the offcuts to do one of the layers. // USA: I understand the standard size is 1 lb packs which has 40 sheets so you’ll have a fair amount of leftovers. Make 2 or 3 Borek, hey?!!!
Frozen phyllo pastry – Thaw overnight in the fridge. Don’t try to rush the thawing by placing it in a warm place. It makes the pastry brittle. Handle with care, as it is less pliable than refrigerated pastry.
Puff pastry alternative – Though not the same, you could use puff pastry instead of filo pastry. The bake time will be closer to 40 minutes.
4. Yogurt wash – It will look a bit curdled and congealed, that’s normal. If it becomes too thick and cold, warm to loosen. Ensure it is only warm when you use – if hot, it will make the filo soggy.
5. Baking vessel – My 26cm / 10.5″ cast iron skillet is the perfect size to fill with a Borek spiral made with 3 sheets of filo pastry. Any similar size round baking dish – such as a tart pan or large pie dish – will work just fine.
You can even free form it on a baking tray because the Borek will not spread when baking.
6. Recipe source – Created with reference to online Turkish resources including Ozlem’s Turkish Table, this borek recipe from Vidar Bergum, and replicating the flavours of Borek I’ve tried here in Sydney as well as the famous borek at Borek Shop in Queen Victoria Market in Melbourne.
7. Storage and reheating – You can keep borek in the fridge. However the pastry will soften. Reheat slices in a 200C oven for 10 – 15 minutes, or microwave (but will go soggy).
8. Make ahead – You can assemble Borek and freeze. Cook straight from frozen or thaw and bake. You can also make ahead and keep in fridge before baking but I would minimise the time before cooking to ensure the filling doesn’t start to soak the pastry and make it soggy.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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