Lamb Börek

Lamb Börek

Lamb Börek is a mouthwatering Turkish pastry filled with layers of thinly rolled dough and a savory mixture of seasoned ground lamb, onions, and herbs. This recipe creates a delightful combination of flaky pastry and flavorful lamb, resulting in a golden-brown, crispy exterior. The layers are typically brushed with butter or oil for added richness. Börek can be shaped in various forms, such as spirals or coils, and is often served as a delicious appetizer or snack in Turkish cuisine. The Lamb Börek recipe offers a delightful way to enjoy the unique flavors of Turkish pastry with a savory lamb twist.
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Additional Time 15 minutes
Total Time 2 hours 5 minutes
Course Snack
Cuisine Turkish
Servings 8
Calories 449 kcal

Ingredients
  

For the Lamb Filling:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 teaspoons salt
  • 2 pounds ground lamb
  • 4 cloves garlic, minced (Optional)
  • 2 tablespoons currants
  • 3 tablespoons toasted pine nuts
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon allspice
  • 1 ½ cups tomato sauce
  • ¼ cup water

For the Dough:

  • 1 large egg
  • 3 tablespoons full-fat plain Greek yogurt
  • 2 tablespoons water
  • 2 tablespoons butter, melted
  • 12 sheets frozen phyllo dough, thawed, or as needed
  • 2 teaspoons sesame seeds (Optional)

For the Yogurt Sauce:

  • ½ cup plain Greek yogurt
  • 2 tablespoons very finely sliced mint leaves
  • 1 teaspoon lemon juice, or to taste
  • 1 clove garlic, crushed (Optional)
  • 1 teaspoon water, or as needed
  • salt to taste
  • 1 pinch cayenne pepper, or to taste

Instructions
 

  • Heat olive oil in a saucepan over medium-high heat. Add onion, salt, and lamb. Break up lamb into small crumbles. Cook, occasionally stirring, 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 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 the 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 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 the desired consistency for dipping. Season with salt and cayenne. Cut börek into wedges and serve with yogurt sauce.

Nutrition

Calories: 449kcalCarbohydrates: 24gProtein: 25gFat: 28gSaturated Fat: 11gCholesterol: 111mgSodium: 1086mgPotassium: 554mgSugar: 5gVitamin C: 6mgCalcium: 61mgIron: 4mg
Keyword Lamb Börek
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Article Categories:
Turkish Dishes

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