Introduction
This delicious lamb filling recipe wrapped in flaky filo pastry is a delightful treat that embodies a blend of rich flavors and textures. Ideal for both casual family dinners and more elaborate gatherings, this dish is sure to impress your guests.
LAMB FILLING:
– 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 (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
– 1 cup tomato passata (tomato puree in the US)
– 1/4 cup water
YOGURT WASH FOR FILO (STOPS CRACKING):
– 1 egg
– 2 tbsp plain yogurt
– 30g / 2 tbsp unsalted butter, melted
PASTRY:
– 12 sheets phyllo pastry
– 25g / 1 1/2 tbsp unsalted butter, melted and cooled
– White sesame seeds (optional)
LEMON YOGURT SAUCE:
– 1 cup plain yogurt
– 1/4 tsp garlic, finely grated
– 1 tbsp lemon juice
– 1 tbsp extra virgin olive oil
– Pinch of salt
Prep Time
Prep time for this recipe is approximately 30 minutes, allowing you to efficiently gather all your ingredients and prepare the filling.
Cook Time, Total Time, Yield
Cook time is about 40 minutes, giving you a total time of around 1 hour and 10 minutes from preparation to serving. This recipe yields approximately 6 to 8 servings, making it perfect for gatherings or meal prep. Enjoy this savory delight with the refreshing lemon yogurt sauce for the perfect finishing touch!
Detailed Directions and Instructions
LAMB FILLING:
1. Heat the olive oil in a large skillet over high heat. Add the finely diced onion and minced garlic, cooking for 2 to 3 minutes until softened.
2. Next, add the lamb mince to the skillet. Cook, breaking it up as it cooks, until the meat mostly changes from pink to brown. Then, add all the spices (ground cumin, ground coriander, ground cinnamon, paprika, allspice, cayenne pepper, black pepper, and salt) and cook for an additional minute.
3. Pour in the tomato passata and water, mixing well. Add the chopped currants and toasted pine nuts, bringing the mixture to a simmer. Reduce the heat to medium-low and cook until the liquid reduces, ensuring the mixture remains moist but not watery.
4. Once cooked, remove the skillet from the stove and allow the filling to cool completely before using.
LEMON YOGURT SAUCE:
1. In a small bowl, mix together the plain yogurt, grated garlic, lemon juice, extra virgin olive oil, and a pinch of salt. Set aside for at least 20 minutes to allow the flavors to meld.
ROLLING TUBES:
1. Preheat the oven to 200°C (390°F, 180°C fan).
2. Prepare the yogurt wash by mixing together the egg, plain yogurt, and melted butter until well combined.
3. Open the phyllo pastry packet and unroll it. Carefully peel off one layer and place it on a clean piece of baking parchment. Cover the remaining sheets with a lightweight, damp tea towel to prevent drying.
4. Using a pastry brush, drizzle or flick the yogurt wash across the phyllo while lightly brushing it over the surface. You don’t need to cover it entirely, just ensure most of the surface is coated.
5. Layer another sheet of phyllo on top and brush it with yogurt wash as well. Repeat this process until you have a total of four layers, ensuring not to brush the last (fourth) layer with yogurt wash.
6. Place one-third of the lamb filling along the bottom edge of the layered phyllo. Using a long kitchen knife to help, roll it up into a log shape. Be gentle, as the pastry is delicate, and don’t roll it too tightly.
7. Repeat the process with the remaining filling to form a total of three logs.
SHAPE INTO SPIRAL AND BAKE:
1. Take one log and place it on a sheet of baking parchment. Coil it into a spiral shape. Attach a second log by tucking the ends inside the first log, using the yogurt wash to help adhere them. Continue forming the spiral with the remaining logs, ensuring that the sides are touching but not squished tightly together.
2. Brush a 26cm (10.5-inch) cast iron skillet with melted butter. Then, carefully use the parchment paper to transfer the spiral borek into the skillet, sliding the paper out.
3. Brush the top of the borek with melted butter and sprinkle with sesame seeds if desired.
4. Bake in the preheated oven for approximately 40 minutes or until the pastry is golden brown.
5. Once baked, remove from the oven and let cool slightly before cutting into wedges like a pie. Serve with the prepared Lemon Yogurt Sauce.
Notes
1. Pine nuts:
Preheat a skillet (without oil) over medium-high heat. Add the pine nuts and cook, stirring or shaking regularly, until they are golden and fragrant. Be attentive, as they can burn quickly.
2. Tomato passata:
This is puréed, strained pure tomatoes. In the US, it is sometimes labeled as tomato puree and is readily available in supermarkets.
3. Phyllo pastry:
Use refrigerated phyllo pastry for best results, as it is more pliable than frozen and thawed. Allow it to sit at room temperature for 30 minutes before using. Keep it covered with a damp tea towel to prevent drying out.
4. Yogurt wash:
The mixture may look a bit curdled or thick; this is normal. If it gets too thick, warm it slightly until loosened. Ensure it is just warm when using; hot mixture can make the pastry soggy.
5. Baking vessel:
A 26cm (10.5-inch) cast iron skillet works well, but any similar-sized round baking dish or tart pan will suffice. You can also bake it freeform on a baking tray without it spreading during baking.
6. Recipe source:
This recipe draws inspiration from various online Turkish cooking resources and personal experiences with borek in Sydney and Melbourne.
7. Storage and reheating:
The borek can be stored in the fridge, although the pastry will soften. Reheat slices in a 200°C oven for 10 to 15 minutes or use a microwave (though this may result in a soggy texture).
8. Make ahead:
Borek can be assembled and frozen uncooked. You can bake directly from frozen or thaw before baking. If storing in the fridge before baking, minimize the time to prevent moisture from seeping into the pastry.
Cook techniques
Cooking Onion and Garlic
Heat olive oil in a large skillet on high heat. Sauté finely diced onions and minced garlic for 2 to 3 minutes until they soften and become fragrant.
Cooking Lamb and Spices
Add the lamb mince to the skillet and break it apart with a spoon. Cook until it changes color from pink to brown, then add the ground spices and cook for an additional minute to let the flavors meld.
Simmering the Filling
Incorporate tomato passata and water into the lamb mixture. Stir well, then add chopped currants and toasted pine nuts. Bring the mixture to a simmer, reduce the heat to medium-low, and cook until the liquid reduces to a moist but not watery consistency.
Cooling the Filling
Remove the lamb filling from the heat and allow it to cool completely before using. This prevents the pastry from becoming soggy when assembled.
Preparing the Yogurt Sauce
In a small bowl, mix plain yogurt, finely grated garlic, lemon juice, extra virgin olive oil, and a pinch of salt. Let it sit for at least 20 minutes to enhance the flavors.
Prepping Filo Pastry
Unroll the phyllo pastry and cover it with a slightly damp tea towel to prevent it from drying out. Carefully peel off one layer of pastry for use.
Applying the Yogurt Wash
Combine egg, plain yogurt, and melted butter to create the yogurt wash. Brush this mixture lightly over the phyllo layers, ensuring not to cover every inch completely.
Layering Filo Sheets
Place an additional phyllo sheet on top of the brushed layer and repeat the yogurt wash process. Continue this until you have a total of four layers, leaving the last sheet unbrushed.
Rolling the Logs
Place a portion of the cooled lamb filling along the edge of the layered phyllo and roll gently into a log shape. Repeat this process to create multiple logs.
Shaping into a Spiral
Take one log and coil it into a spiral shape on parchment paper. Attach additional logs by tucking their ends into the spiraled log, using yogurt wash to help them adhere.
Baking the Borek
Transfer the spiraled borek to a buttered baking dish. Brush the top with melted butter and, if desired, sprinkle with sesame seeds. Bake in a preheated oven until golden brown.
FAQ
Can I substitute lamb mince with beef?
Yes, you can use beef mince instead of lamb for this recipe if you prefer.
What are currants and can I replace them?
Currants are small dried grapes. You can substitute them with raisins or sultanas if desired.
Is phyllo pastry the same as puff pastry?
No, phyllo pastry is thin and crisp, while puff pastry is thicker and flaky. They have different textures and cooking times.
How do I store leftover borek?
Leftover borek can be stored in the refrigerator but may soften. It is best reheated in the oven to maintain crispness.
Can I freeze pre-assembled borek?
Yes, you can assemble the borek and freeze it. Bake directly from frozen or thaw it first before baking.
Conclusion
The lamb-filled borek is a delightful dish that combines the rich flavors of ground lamb and aromatic spices with the delicate texture of phyllo pastry. Paired with a tangy lemon yogurt sauce, it offers a satisfying and impressive meal perfect for any occasion. Whether served as an appetizer or a main course, this recipe showcases the wonderful melding of flavors and textures that can be achieved with simple yet quality ingredients.
More recipes suggestions and combination
Vegetarian Borek
Substitute minced lamb with a mixture of sautéed mushrooms, spinach, and feta cheese for a hearty vegetarian option.
Beef and Cheese Borek
Use ground beef in place of lamb and incorporate shredded cheese, such as mozzarella or cheddar, in the filling for a cheesy twist.
Curried Chicken Borek
Replace the lamb with cooked chicken and add curry powder to the mixture for a fusion-inspired filling.
Sweet Nut and Dried Fruit Rolls
For a dessert version, fill phyllo pastry with a mixture of chopped nuts, dried fruits, honey, and cinnamon, then roll and bake.
Spinach and Feta Pie
Mix chopped spinach, crumbled feta, and herbs in the filling for a classic Greek-style pie.
Seafood Borek
Combine shrimp or crab meat with herbs and spices for a unique seafood variation that adds a different flavor profile.
Ground Turkey with Herbs
Substitute lamb with ground turkey and mix in fresh herbs like parsley and mint for a lighter filling option.
Stuffed Peppers
Use the lamb mixture to stuff bell peppers, then bake them surrounded by a simple tomato sauce for a hearty meal.
Mini Bites
Cut phyllo pastry into smaller squares, fill with lamb mixture, and bake for bite-sized appetizers perfect for gatherings.
