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
MINTED LAMB PUFF PASTRY BITES
Provided by Food Network
Time 1h20m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Stir the lamb, green onions, mint and garlic in a medium bowl. Season with the black pepper.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12 x 10-inch rectangle. Cut the rectangle crosswise into 3 (10 x 4-inch) strips. Brush the pastry strips with the egg.
- Spoon 1/3 of the lamb mixture lengthwise down the center of each pastry strip. Fold the long sides of each pastry over the filling, overlapping slightly, and press to seal. Place the pastry rolls seam-side down on a baking sheet. Cover and refrigerate for 30 minutes or until the pastry rolls are firm.
- Heat the oven to 425 degrees F. Line a baking sheet with parchment paper. Cut each pastry roll crosswise into 8 pieces. Place the pieces onto the prepared baking sheet. Brush the pieces with the egg.
- Bake for 20 minutes or until the pastries are golden. Serve with the yogurt for dipping.
LAMB CHOPS IN PHYLLO PASTRY
Provided by Craig Claiborne
Categories main course
Time 50m
Yield 4 first-course servings
Number Of Ingredients 13
Steps:
- The chops used must be cut from the rack. It is best that the butcher prepare them to order: The chine bone of a rack of lamb should be cut off and removed and the chops cut between the ribs, leaving the ribs intact and the meaty portion of each chop at least 1 inch thick. Have any fat or other coating trimmed from the perimeter of the meaty portion. Ask that each rib be scraped clean to make them ''French style.'' Sprinkle the chops with salt and pepper.
- Preheat the oven to 400 degrees.
- Heat the oil in a small skillet and add the rosemary, shallots and peppercorns. Smash the peeled roasted garlic cloves (they will be soft after roasting) to a fine pulp. Add this pulp to the skillet. Cook briefly, stirring, about 30 seconds. Remove from the heat and let cool.
- Stack two rectangles of phyllo pastry, one atop the other. Brush the top rectangle with butter.
- The meat will be attached to the bottom of the rib. Insert a small paring knife in the center of the meaty portion at the base to make a hole for stuffing. Using the fingers, stuff each hole with an equal portion of the garlic filling. Press the meaty portion so that it will set flat with the rib standing upright.
- Place the chop, rib upright, on one corner of the buttered rectangle of dough. Bring up the pastry all around to completely enclose the meat, folding and tucking it under as necessary. Leave the rib exposed.
- Stack two more rectangles of pastry and brush the top rectangle with butter. Place the pastry-wrapped chop on the rectangles and neatly wrap these pastry pieces around the chop. Continue filling chops and wrapping them in the four layers of dough. Brush the outside of each pastry-wrapped chop with a little more butter.
- Place the chops, ribs up, on a baking sheet and bake 20 minutes or until pastry is browned.
- Spoon about 1/4 cup of well-heated yellow pepper sauce onto each of four plates. Spoon about 3 tablepoons of well-heated red-pepper puree in the center. Arrange one chop, rib upright, in the center of the red sauce. Garnish, if desired, with small cutouts of fresh green or red pepper.
Nutrition Facts : @context http, Calories 765, UnsaturatedFat 26 grams, Carbohydrate 46 grams, Fat 54 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 24 grams, Sodium 2918 milligrams, Sugar 3 grams, TransFat 0 grams
LAMB CHOPS
Make and share this Lamb Chops recipe from Food.com.
Provided by Flora Underwood
Categories Lamb/Sheep
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Rub dijon mustard on both sides of chops and roll chops in breadcrumbs.
- Then sprinkle rosemary on a paper plate and place chops in it.
- Stand in baking dish and bake at 350 degrees for approximately 30 minutes.
- Serve with Mint Jelly.
Nutrition Facts :
LAMB & SPINACH SPANAKOPITA
Make this stunning spanakopita - 'spinach pie'. Traditionally made with filo pastry, feta and spinach, here we've added lamb, slow-cooked in stock
Provided by Esther Clark
Categories Dinner, Lunch, Main course, Supper
Time 3h35m
Number Of Ingredients 19
Steps:
- Heat half the oil in a casserole pot over a medium-high heat and fry the lamb for 5-7 mins, or until deep brown all over. Cover with the stock, then add the cinnamon stick and bay leaf, and bring to a simmer. Cover and cook for 11/2 hrs, or until the lamb is tender and falling apart.
- Heat the remaining oil and the butter in a frying pan, then fry the onions with a large pinch of salt for 15-20 mins, or until golden and sticky. Add the garlic and spices, and cook for 3 mins more. Remove the lamb from its stewing liquid (reserving the liquid), transfer to a chopping board and shred using two forks. Stir the shredded meat into the onion mixture, along with 50ml of the reserved liquid.
- Put the spinach in a pan with 1 tbsp water, and cook for 3-4 mins, or until wilted. Wrap in a clean tea towel and squeeze out the excess liquid, or put in a fine sieve and press it out using the back of a wooden spoon. Roughly chop the spinach, then stir into the lamb and onion mixture along with the feta, mint, pine nuts and egg. Season.
- Heat the oven to 200C/180C fan/gas 6, and brush a 22cm round springform cake tin with some of the melted butter. Layer four sheets of filo pastry across the tin, then brush with more melted butter. Spoon in the filling, and fold the overhanging pastry over the top. Scrunch up the remaining pastry sheets, put on top of the pie, and brush with the remaining melted butter. Sprinkle with the sesame seeds. Bake for 45-50 mins, or until golden and crisp. Will keep in the fridge for up to up to two days.
Nutrition Facts : Calories 784 calories, Fat 55 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.7 milligram of sodium
CORN AND BACON FILO TART FROM NEW ZEALAND
This recipe has been submitted for play in ZWT8 - Australia/New Zealand. This recipe was found at Wattie's - Food in a Minute website. Filo pastry is easy to use, it's light and flaky. This sounds like a truly lovely treat, perfect for breakfast, brunch, lunch or even a light dinner.
Provided by Baby Kato
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C degree oven.
- Sauté bacon in a small frying pan until bacon is cooked and set aside.
- Spray or brush a 25cm pie dish with a little oil.
- Spray the halved sheets of filo pastry with oil and place in the pie dish overlapping evenly to cover the base and sides of the dish.
- Scatter the cooked bacon and Corn into the filo lined pie dish and sprinkle with the cheese and parsley.
- Beat the eggs and milk together, season well and pour over the corn and bacon.
- Bake for 30-35 minutes until the egg custard is set and top is golden.
- Allow to stand for 5 minutes.before serving.
Nutrition Facts : Calories 270, Fat 12.8, SaturatedFat 5.6, Cholesterol 115.4, Sodium 429.8, Carbohydrate 25.6, Fiber 2, Sugar 5.4, Protein 14.9
LAMB IN PHYLLO PASTRY
Steps:
- Heat the oil with 1/4 cup of the butter in a skillet. Add the chopped onion and garlic, and fry for a couple of minutes. Add the mushrooms and cook a little longer. Add the parsley, mint, chives, thyme, lemon juice, salt and pepper, and bread crumbs and fry until the crumbs begin to brown. Remove from the pan and set aside. Remove the bone from the chops, place into the skillet, and sear both sides.
- Work with 3 (8 by 8-inch) sheets of phyllo pastry at a time (if they are bigger there is too much overlap), and cover the rest with a damp cloth to prevent them from drying out. Melt the remaining 1/4 cup butter. Brush each sheet with melted butter before covering with the next sheet. When you have buttered 3 sheets, place a lamb chop in the middle, add a quarter of the mushroom stuffing, and fold the phyllo pastry over to make a parcel. Repeat with the remaining lamb chops and phyllo pastry. (When you are making the parcel make sure the ones you have done remain covered with a damp cloth.)
- Preheat the oven to 400 degrees F.
- Put the parcels on a baking sheet and cook them in the oven for 10 minutes. Reduce the heat to 325 degrees F and cook for a further 30 minutes or until pastry is golden brown.;
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