TURKISH-STYLE LAMB BOREKS
These irresistible savory pastries go by many names throughout the Middle East. In Turkey, they are called boreks and the best ones have a beguiling, complex filling that features salty, sweet and sour elements. If you can't find pomegranate molasses, substitute lemon juice and honey, and maybe a splash of sweet vinegar. It's easy to cut these large boreks into two, three or four pieces, for feeding a crowd.
Provided by David Tanis
Categories finger foods, pastries, appetizer, main course
Time 1h
Yield 8 large servings, or up to 32 small bites
Number Of Ingredients 22
Steps:
- Prepare the meat filling: Place a wide skillet over medium-high heat. Add 2 tablespoons olive oil and the butter. When oil and butter are hot, add onions and cook briskly, stirring, until onions are lightly browned, about 5 minutes. Add lamb to onions and break into rough pieces with a wooden spoon, mashing occasionally, until lamb is crumbly and cooked through, 8 to 10 minutes.
- Season mixture generously with salt and pepper, then add cinnamon, cumin, cayenne and sumac. Cook for 2 or 3 minutes more, stirring. Raise heat as necessary to let mixture brown well. Stir in pomegranate molasses, raisins and pine nuts. Taste and adjust seasoning, then set aside to cool.
- Prepare the cheese filling: Put feta and yogurt in a bowl and whisk together. Season with salt and pepper, whisk in beaten egg, then stir in parsley, fresh mint and dried mint.
- Heat oven to 350 degrees. Assemble boreks one at a time: Lay one sheet of phyllo on a clean work surface. Brush very lightly with olive oil. Carefully place another phyllo sheet directly on top and brush with oil. Fold this doubled sheet in half, to form a rectangle 9 by 14 inches. Position it so the 9-inch end is facing you.
- Spoon 3 tablespoons cheese filling over surface of rectangle, smearing with the back of a spoon to cover, leaving a 1/2-inch border. Sprinkle 1/4 cup lamb mixture in a 2-inch ribbon along the edge closest to you.
- Fold over long sides of pastry an inch or so to help contain filling. Lift edge and loosely roll up pastry away from you, as if rolling up a carpet. Brush pastry lightly with oil as you proceed. The result should look like a flat cigar, about 3 inches wide and about 8 inches long. Continue to assemble remaining boreks.
- Transfer pastries to a parchment-lined baking sheet, placing them 1 inch apart. Brush tops with egg wash and sprinkle with sesame, nigella or poppy seeds. Bake for 25 to 30 minutes, until nicely browned. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 506, UnsaturatedFat 16 grams, Carbohydrate 38 grams, Fat 31 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 12 grams, Sodium 544 milligrams, Sugar 11 grams, TransFat 0 grams
LAMB BOREK
Get your hands on the right ingredients, including about 12 good sheets of phyllo pastry, and you'll find this savory, lamb-filled pastry way easier to make than it appears--not to mention delicious--all thanks to an intentionally soggy dough. That's right! Lightly moisturizing the phyllo with an egg/yogurt/butter wash produces flexible, flavorful, and externally crisp layers upon baking.
Provided by Chef John
Categories World Cuisine Recipes Middle Eastern Turkish
Time 2h5m
Yield 8
Number Of Ingredients 29
Steps:
- Heat olive oil in a saucepan over medium-high heat. Add onion, salt, and lamb. Break up lamb into small crumbles. Cook, stirring occasionally, until most of the liquid evaporates, about 8 minutes. Toss in garlic, currants, pine nuts, cumin, coriander, cinnamon, paprika, black pepper, cayenne, and allspice. Cook and stir for 1 minute.
- Pour tomato sauce into the lamb mixture. Add water, stir, and reduce heat to medium. Cook until lamb mixture dries up and you can stir it without seeing liquid on the bottom of the pan, 20 to 30 minutes. Turn off heat and let cool completely before using.
- In the meantime, combine egg, yogurt, water, and butter in a bowl. Whisk together thoroughly.
- Preheat the oven to 400 degrees F (200 degrees C). Butter a round baking pan or sheet pan.
- Place 2 sheets of phyllo on your work surface. Keep remaining sheets covered with a damp towel. Sprinkle some egg wash lightly on top and spread using a pastry brush. Layer on 2 more sheets, one at a time, brushing some more egg wash over each.
- Line 1/3 of the lamb filling along one wide edge of the phyllo. Roll pastry up starting from the filling side and place it against the edge of the pan. Brush more egg wash on top.
- Shape and fill 2 more rolls with remaining phyllo, most of the egg wash, and filling. Wrap rolls along and inside the first one, filling the pan, and brush with egg wash. Sprinkle sesame seeds on top.
- Bake in the preheated oven until browned and crisp, 35 to 40 minutes. Let cool for 15 minutes.
- Combine yogurt, mint, lemon juice, and garlic for the yogurt sauce. Mix in enough water to achieve desired consistency for dipping. Season with salt and cayenne. Cut borek into wedges and serve with yogurt sauce.
Nutrition Facts : Calories 449.2 calories, Carbohydrate 24 g, Cholesterol 110.7 mg, Fat 28 g, Fiber 2.5 g, Protein 25.4 g, SaturatedFat 10.5 g, Sodium 1086 mg, Sugar 5.1 g
BOREK
Recipe video above. If you think this Borek looks amazing, just wait until you taste it!! A spiced lamb filling littered with pine nuts and currants encased in layers up on layers of flaky filo pastry arranged in a dramatic spiral, this pastry goes by various names incuding burek, bourekas, and byrek.It's an excellent return on effort, looking so much more difficult than it actually is to make!Vegetarian version - Use the spinach feta filling from Spanakopita!
Provided by Nagi
Categories Main
Number Of Ingredients 25
Steps:
- Cook onion and garlic: Heat oil on high in a large skillet. Cook onion and garlic for 2 to 3 minutes until softened.
- 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.
- 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.
- Cool: Remove from stove and allow to fully cool before using.
- Mix ingredients in a small bowl. Set aside for at least 20 minutes.
- Preheat oven to 200°C / 390°F (180°C fan).
- Yogurt Wash (Note 4): Mix ingredients until combined.
- 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.
- 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.
- 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.
- 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.
- Make 3 logs: Repeat to make 3 logs, using all the Filling.
- 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.
- 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.
- Brush with butter: Brush the top with butter, sprinkle with sesame seeds.
- Bake for 40 minutes or until pastry is golden.
- Serve! Remove from oven. Cut wedges like pie. Serve with Lemon Yogurt Sauce!
Nutrition Facts : Calories 704 kcal, Carbohydrate 36 g, Protein 27 g, Fat 51 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 115 mg, Sodium 920 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
BOUREK (MEAT FILLED PASTRY)
This is an Algerian appetizer. Traditionally ground lamb is used for the filling but you can also try ground beef or turkey or even one time I did spinach and feta. You can also adjust the seasonings. I think phyllo dough is a pain to work with and was told to try it with an asian type wrapper. I tried but it didn't come out as well. You can fold the dough around it pretty much any way you want. Just do them all the same so they cook in the same amount of time.
Provided by Cookie16
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a skillet over medium heat.
- Add the lamb and stir-fry a minute.
- Add the onion, parsley, salt, pepper and cinnamon and cook over medium low heat til lamb is cooked through.
- Take one sheet of phyllo and fold both side to the center length-wise.
- Sprinkle lightly with melted butter.
- Place 2 heaping tablespoons of meat stuffing at one end of the phyllo.
- Press it out til it is about 4 inches wide and 1 inch deep.
- Roll the dough over and roll about 3 times.
- Sprinkle a bit more butter on the end and dab with egg to seal.
- Do this with the remaining meat mix and phyllo.
- Bake in a buttered baking dish in 350 degree oven for 15 to 20 minutes.
BOREK (TURKISH MEAT ROLLS)
These are a delicious, turkish version of the spring rolls. Great as main dish served with salad. I got this recipe from someone who brought time to a potluck. I submitted the original recipe, the stuff in brackets is what I had on had when I made them. It's hard to find sheeps cheese around here unless you go to a specialty food store.
Provided by Marlitt
Categories Lunch/Snacks
Time 45m
Yield 24 pcs, 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat in pan at medium-hi heat.
- Drain and transfer browned meat to a medium bowl to cool.
- When the meat has cooled crumble cheese and add to the meat.
- Add the parsley, garlic thyme and pepper and mix well.
- Let this sit for 30 minutes.
- In a small bowl beat the egg with water to make an egg wash.
- Working quickly now, so the phyllo does not dry out.
- Take 1 sheet phyllo dough brush or spray with olive oil, place another sheet on top and brush or spray again.
- Cut the two sheets into six rectangles.
- Take a good tablespoon of meat mix and place it about an 1 ½" to 2 inches up from one of the corners of the rectangle.
- Lift the corner of the pastry and fold over the meat mixture, then lift and fold the corner on the right and then left to make and envelope about 3- 4 inches wide, then roll up to top.
- Repeat for the next five pieces.
- Brush with egg wash.
- Heat some of the olive oil in a heavy pan a fry the meat rolls, turning to brown on all sides, lightly flatten them with spatula while frying.
- Repeat the dough and rolling with the rest of the dough sheets.
- These are also very nice cold.
- I sometimes use a Tzatziki sauce for dip or mint sauce if using lamb.
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