Description
This delicious Borek recipe features a spiced lamb filling wrapped in crispy, flaky phyllo pastry and baked until golden. Paired with a tangy lemon garlic yogurt sauce, this Middle Eastern-inspired dish is perfect as a savory snack, appetizer, or main meal, showcasing a delightful balance of spices, textures, and flavors.
Ingredients
Scale
Lamb Filling
- 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
Phyllo Pastry and Assembly
- 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
Instructions
- Cook onion and garlic: Heat 2 tbsp 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 and fragrant.
- Cook lamb and spices: Add 600g lamb mince to the skillet, breaking it up with a spoon as it cooks. Continue cooking until the meat is mostly browned and changes from pink to brown. Then stir in 1 1/2 tsp cumin, 3/4 tsp each of coriander, cinnamon, and paprika, 1/2 tsp allspice, 1/2 tsp cayenne or red pepper flakes, 1/2 tsp black pepper, and 1 1/4 tsp salt. Cook for 1 minute to let the spices bloom.
- Simmer filling: Pour in 1 cup tomato passata and 1/4 cup water, stirring to combine. Add 1/3 cup chopped currants and 1/3 cup toasted pine nuts. Bring the mixture to a simmer, then reduce heat to medium-low. Let it cook uncovered until the liquid reduces and the filling is moist but not watery.
- Cool filling: Remove the skillet from heat and allow the lamb filling to cool fully before assembly to prevent tearing the delicate pastry.
- Prepare lemon yogurt sauce: In a small bowl, combine 1 cup plain yogurt, 1/4 tsp finely grated garlic, 1 tbsp lemon juice, 1 tbsp extra virgin olive oil, and a pinch of salt. Mix well and set aside for at least 20 minutes to develop flavors.
- Preheat oven: Set oven to 200°C / 390°F (180°C fan) to prepare for baking the borek.
- Make yogurt wash: Mix together 1 egg, 2 tbsp plain yogurt, and 25g melted unsalted butter to create a wash for the phyllo layers.
- Prepare filo sheets: Unroll the packet of 12 phyllo sheets on parchment paper. Keep the unused sheets covered with a damp clean tea towel to prevent drying out.
- Brush filo layers: Using a pastry brush, flick and lightly brush the yogurt wash evenly over one phyllo sheet. Place a second sheet on top and brush again. Repeat to create a stack of 4 layers, but do not brush the top (fourth) sheet.
- Fill and roll logs: Spread about one-third of the cooled lamb filling along the bottom edge of the layered filo. Using a long kitchen knife to help start, gently roll the filo up into a log shape. The roll doesn’t need to be tight to avoid breaking the pastry. Repeat to create three logs using all the filling.
- Shape into spiral: Place one log in the center of a piece of parchment paper and coil it into a spiral. Attach the second log by stuffing their ends inside each other and securing with a little yogurt wash. Attach the third log similarly to complete a large spiral; logs should touch but not be pressed tightly together.
- Prepare skillet and transfer borek: Brush a 26cm / 10.5-inch cast iron skillet with melted butter. Using the parchment paper, transfer the spiral borek into the skillet, then carefully slide the paper out from underneath.
- Final butter brush and seeds: Brush the top of the borek spiral with melted butter. Sprinkle with white sesame seeds, if using, for a crunchy, nutty finish.
- Bake: Place the skillet in the preheated oven and bake for about 40 minutes or until the pastry is golden, crisp, and cooked through.
- Serve: Remove borek from the oven and allow to cool slightly. Cut into wedges like a pie and serve warm alongside the chilled lemon garlic yogurt sauce for dipping.
Notes
- Note 1: Toast pine nuts lightly in a dry pan over medium heat until golden and fragrant to enhance their flavor.
- Note 2: Tomato passata is a smooth tomato puree often available in supermarkets; you may substitute with strained tomato sauce or pureed canned tomatoes.
- Note 3: Handle phyllo pastry gently as it is very delicate and dries out quickly; keep sheets covered when not in use.
- Note 4: The yogurt wash not only helps bind the phyllo layers together but also adds richness and browning during baking.
- Note 5: A cast iron skillet works excellently for even heat distribution; you may substitute with an oven-safe baking dish if needed.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Borek, phyllo pastry, lamb mince, Middle Eastern pastry, spiced lamb borek, baked phyllo, savory pastry, Lebanese borek, appetizer, main dish
