Name: Lamb Borek with Lemon Yogurt Sauce Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Middle Eastern
Ingredients: 2 tbsp olive oil; 1 small onion, finely diced; 2 garlic cloves, finely minced; 600g / 1.2 lb lamb mince (ground lamb or substitute with beef); 1 1/2 tsp ground cumin; 3/4 tsp ground coriander; 3/4 tsp ground cinnamon; 3/4 tsp paprika (plain or sweet); 1/2 tsp allspice (or mixed spice); 1/2 tsp cayenne pepper or Turkish red pepper flakes (reduce for less spice); 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); 1/4 cup water; 1 egg; 2 tbsp plain yogurt; 30g / 2 tbsp unsalted butter, melted; 12 sheets phyllo pastry; 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

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Introduction

Borek is a savory pastry filled with spiced lamb, pine nuts, and currants, wrapped in delicate layers of phyllo. This Middle Eastern-inspired dish is perfect as a shareable snack or a flavorful main course. Crispy on the outside and moist inside, it pairs beautifully with a tangy lemon yogurt sauce.

The image shows a large, round, spiral-shaped pastry baked in a black cast iron pan. The pastry has a golden-brown color with a shiny, crispy texture and is sprinkled evenly with white sesame seeds on top. The spiral has multiple thick layers that curve inward, and one slice is cut out revealing a filling with a mix of dark brown colors and some lighter bits inside. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 (ground lamb or substitute beef)

1 1/2 tsp ground cumin
3/4 tsp each ground coriander, cinnamon, paprika (plain or sweet paprika)

1/2 tsp allspice (or mixed spice)
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)
1/4 cup water
1 egg

2 tbsp plain yogurt
30g / 2 tbsp unsalted butter, melted
12 sheets phyllo pastry

25g / 1 1/2 tbsp unsalted butter, melted and cooled
White sesame seeds (optional)
For the 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

Instructions

Step 1: Heat olive oil in a large skillet over high heat. Add the diced onion and minced garlic, cooking for 2 to 3 minutes until softened.

Step 2: Add the lamb mince, breaking it up as you cook, and cook until mostly browned. Stir in cumin, coriander, cinnamon, paprika, allspice, cayenne pepper, black pepper, and salt. Cook spices for 1 minute.
Step 3: Pour in tomato passata and water, then add currants and toasted pine nuts. Bring to a simmer, then reduce heat to medium-low. Cook until liquid reduces and the mixture is moist but not watery. Remove from heat and allow to cool completely.
Step 4: In a small bowl, combine yogurt, grated garlic, lemon juice, olive oil, and a pinch of salt for the lemon yogurt sauce. Set aside for at least 20 minutes to develop flavor.

Step 5: Preheat oven to 200°C / 390°F (180°C fan). Mix egg, 2 tbsp plain yogurt, and melted butter to make the yogurt wash.
Step 6: Unroll the phyllo pastry and cover with a damp tea towel. Place one sheet on baking paper. Brush lightly with the yogurt wash, drizzle or flick it across the surface. Repeat layering and brushing for a total of 4 sheets, but do not brush the final sheet.
Step 7: Spread 1/3 of the cooled lamb filling along the bottom edge of the layered phyllo. Using a long kitchen knife to help, roll into a log gently without tightening too much to avoid tearing.

Step 8: Repeat the layering, filling, and rolling process two more times to make 3 logs in total.
Step 9: On a piece of baking paper, coil one log into a spiral. Connect the second log by tucking its ends inside the first, using the yogurt wash as glue. Add the third log similarly, forming a continuous spiral.
Step 10: Brush a 26cm / 10.5-inch cast iron skillet with melted butter. Transfer the borek spiral using the baking paper, then carefully slide the paper out.

Step 11: Brush the top of the borek with melted butter and sprinkle with sesame seeds if using.
Step 12: Bake for about 40 minutes until the phyllo is golden and crispy.
Step 13: Remove from oven, cut into wedges, and serve warm with the lemon yogurt sauce.

Tips & Variations

Toast pine nuts lightly in a dry pan to enhance their flavor before adding to the filling.
For a milder spice, reduce or omit the cayenne pepper and use sweet paprika.
Substitute ground beef if lamb is not available for a similar taste and texture.

Keep unused phyllo pastry covered with a damp towel to prevent it from drying out and becoming brittle.
Try adding chopped fresh herbs like parsley or mint to the filling for a fresh twist.

Storage

Store leftover borek in an airtight container in the refrigerator for up to 3 days. To reheat, warm in an oven at 180°C / 350°F until heated through to keep the pastry crisp. Freezing is possible; wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

A large coiled spiral pastry made of golden brown, flaky dough with a shiny, crisp surface sprinkled evenly with white sesame seeds. The spiral is baked in a dark cast iron skillet, and a slice is cut out, revealing a filling inside that appears dark and rich, possibly with bits of vegetables or meat, contrasting with the bright outer crust. The skillet sits on a white marbled surface with a soft gray cloth nearby and a hint of fresh green herbs in the background, creating a warm, inviting scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make borek with beef instead of lamb?

Yes, ground beef is a great substitute and will work well with the spices and filling ingredients.

How do I prevent the phyllo pastry from drying out while working?

Keep the phyllo sheets covered with a clean, damp tea towel while layering to stop them from drying and cracking.