If you’re craving a dish that feels like a warm hug from the inside out, this Lamb Borek with Spiced Ground Lamb and Phyllo Pastry Recipe is exactly what you need. Picture layers of crisp, flaky phyllo pastry embracing a rich, fragrant filling of spiced ground lamb, pine nuts, and currants, delivering an irresistible harmony of savory, sweet, and slightly smoky flavors. It’s a classic Middle Eastern-inspired delight that’s perfect for sharing with family and friends, yet so rewarding to make yourself. Whether it’s a special occasion or a cozy weekend treat, this recipe promises to fill your kitchen with incredible aromas and your plate with pure comfort.
Ingredients You’ll Need
This Lamb Borek with Spiced Ground Lamb and Phyllo Pastry Recipe comes together with simple, thoughtfully chosen ingredients. Each one plays a crucial role: from the fragrant spices that give the lamb its distinctive taste to the pine nuts adding texture and a buttery crunch, and of course, the phyllo sheets that provide that signature golden, crisp finish.
- Olive oil: For sautéing the aromatics and keeping the lamb moist and flavorful.
- Onion: Finely diced to melt into the filling, lending subtle sweetness and moisture.
- Garlic cloves: Minced fresh for an unmistakable punch of warmth and depth.
- Ground lamb mince: The star of the dish, rich and tender, carrying all the spices beautifully.
- Ground cumin: Adds an earthy, nutty undertone essential to Middle Eastern flavor profiles.
- Ground coriander, cinnamon, and paprika: Create a warm, complex, and slightly smoky seasoning blend.
- Allspice: Offers subtle sweetness blended with peppery hints that elevate the filling.
- Cayenne pepper or Turkish red pepper flakes: For a gentle heat that wakes up your taste buds.
- Black pepper and salt: To balance and enhance all the other flavors perfectly.
- Currants: Small bursts of natural sweetness contrast the savory lamb spectacularly.
- Pine nuts: Toasted for a buttery crunch that adds a lovely texture to the filling.
- Tomato passata: Brings moisture and a slight acidity that ties the ingredients together.
- Water: Helps loosen the filling to a perfect consistency.
- Egg: Binds the filling so it stays intact as you bite into each flaky piece.
- Plain yogurt: Used both in the filling and as part of the serving sauce for creaminess and tang.
- Unsalted butter (melted): Essential for brushing the phyllo, helping it crisp up and turn golden brown.
- Phyllo pastry sheets: The thin, delicate sheets that create that irresistible crunch and flakiness.
- White sesame seeds (optional): For a final sprinkle adding a nutty aroma and pretty finishing touch.
- Lemon juice and extra virgin olive oil: Bring brightness and freshness to the yogurt sauce served alongside.
- Garlic (for yogurt sauce): Finely grated to impart a subtle zing and depth.
How to Make Lamb Borek with Spiced Ground Lamb and Phyllo Pastry Recipe
Step 1: Prepare the Spiced Lamb Filling
Start by heating olive oil in a pan and gently sautéing the finely diced onion until translucent, allowing it to release its natural sweetness. Add the minced garlic and cook for just a minute more to build that aromatic base. Next, toss in the ground lamb, breaking it up with your spoon as it browns. Sprinkle over the cumin, coriander, cinnamon, paprika, allspice, cayenne, black pepper, and salt—a spice party in every bite!
Once the lamb is beautifully browned, stir in the currants, toasted pine nuts, tomato passata, and a splash of water to create a juicy filling. Let everything simmer gently until most of the liquid evaporates and the mixture thickens. Finally, stir in the beaten egg and plain yogurt, which will help bind the filling together as it bakes. Set it aside to cool slightly—this step is where all those lovely flavors meld.
Step 2: Assemble the Borek Layers
Lay out your phyllo sheets, covering them with a clean, damp towel to prevent drying while you work. Brush a baking dish with some melted butter, then carefully layer the phyllo sheets, brushing each sheet with butter before adding the next. This helps create that perfect, crunchy texture we’re after. Spoon the cooled lamb mixture evenly over the layered phyllo, spreading it gently but evenly so each bite is packed with filling.
Step 3: Top and Bake the Borek
Cover the filling with the remaining phyllo sheets, again brushing each with melted butter to ensure that golden finish. If you like, sprinkle the top with white sesame seeds for both look and flavor. Using a sharp knife, score the borek into desired portions, which makes serving easier and helps the heat circulate evenly. Bake in a preheated oven until the pastry is crisp, golden, and inviting—expect about 45 to 60 minutes of fragrant anticipation.
Step 4: Prepare the Yogurt Sauce
While your borek bakes, mix plain yogurt with finely grated garlic, lemon juice, extra virgin olive oil, and a pinch of salt. This sauce is a game changer, adding a cooling, tangy contrast that perfectly complements the richness of the lamb borek. Chill it until ready to serve.
How to Serve Lamb Borek with Spiced Ground Lamb and Phyllo Pastry Recipe
Garnishes
A sprinkle of fresh herbs like parsley or mint brightens up this dish beautifully, providing a fresh contrast to the rich filling. White sesame seeds on top give an extra layer of nutty aroma and crunch. Don’t be shy about adding a dollop of the garlicky yogurt sauce alongside each serving, as it makes every bite even more delightful and balanced.
Side Dishes
Serve your Lamb Borek with a simple green salad dressed in lemon vinaigrette for a crisp, refreshing side that cuts through the rich, flaky layers. Roasted vegetables or a tangy beetroot salad also make excellent companions, adding both color and complementary flavors to the meal.
Creative Ways to Present
For a fun twist, try cutting the borek into smaller, bite-sized parcels to serve as appetizers at a gathering — they pair wonderfully with a glass of bold red wine. Alternatively, wrap individual portions in parchment paper for picnics or casual lunches, allowing the crispness and aroma of the phyllo to travel with you. The possibilities are as delightful as the dish itself.
Make Ahead and Storage
Storing Leftovers
Leftover Lamb Borek with Spiced Ground Lamb and Phyllo Pastry Recipe keeps well in the fridge for up to 3 days. Store it in an airtight container to maintain the crispness of the phyllo as much as possible. When ready to enjoy, gently reheat to bring back that flaky goodness.
Freezing
You can freeze unbaked assembled borek by wrapping it tightly in plastic wrap and foil. Freeze for up to one month, then thaw overnight in the refrigerator before baking. This makes it great for planning ahead and having a homemade treat ready at a moment’s notice.
Reheating
To reheat your borek, use the oven instead of the microwave to preserve the crisp texture. Place it in a preheated oven at 180°C (350°F) for about 10-15 minutes or until warmed through and the phyllo is crisp once again. This way, you get that freshly baked charm every time.
FAQs
Can I substitute ground beef for the lamb in this recipe?
Absolutely! Ground beef works as a great substitute if you want a milder flavor or prefer beef. Just keep the same seasoning for that wonderful spiced profile.
Is phyllo pastry difficult to work with?
Phyllo is delicate but manageable. Keeping the sheets covered with a damp towel while working prevents them from drying out. Brushing each layer with butter not only adds flavor but also helps prevent tearing.
Can I make this recipe vegetarian?
For a vegetarian version, try replacing the lamb with sautéed mushrooms, lentils, or a mix of spinach and feta. Adjust the seasonings accordingly to maintain the recipe’s signature flavors.
How spicy is this Lamb Borek recipe?
The cayenne or Turkish pepper flakes add a gentle heat that you can easily adjust to your preference by reducing or omitting. The spices mostly contribute warmth and depth rather than intense spiciness.
What is the best way to serve the yogurt sauce?
The garlicky yogurt sauce is perfect spooned over each slice or served on the side for dipping. It adds a refreshing creaminess that complements the savory spiced lamb beautifully.
Final Thoughts
Making this Lamb Borek with Spiced Ground Lamb and Phyllo Pastry Recipe is like bringing a little slice of Middle Eastern magic into your kitchen. It’s an inviting, flavorful dish that’s as fun to prepare as it is to savor. Once you try it, you’ll find yourself reaching for it over and over again when you want to impress or simply indulge yourself with a comforting, flavorful meal. Go ahead and treat yourself—you definitely deserve it.
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Lamb Borek with Spiced Ground Lamb and Phyllo Pastry Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 5.5 – 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Description
Borek is a savory Middle Eastern and Mediterranean pastry made with layers of thin phyllo dough filled with a spiced lamb mince mixture, pine nuts, and currants, then baked to golden perfection. This comforting dish features a rich blend of warm spices, aromatic onions, and a fresh yogurt sauce with garlic and lemon, perfect for sharing with family and friends.
Ingredients
For the Filling
- 2 tbsp olive oil
- 1 small onion, finely diced (or 1/2 a large onion)
- 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 ground coriander
- 3/4 tsp 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 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
For the Phyllo Pastry
- 12 sheets phyllo pastry
- 25g (1 1/2 tbsp) unsalted butter, melted and cooled
- White sesame seeds (optional)
For the 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
- Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add finely diced onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant. Add lamb mince and cook, breaking it apart with a spoon, until browned and cooked through, about 8-10 minutes.
- Season the Filling: Add ground cumin, coriander, cinnamon, paprika, allspice, cayenne pepper, black pepper, and salt to the lamb mixture. Stir well to coat the meat evenly with spices. Mix in currants and toasted pine nuts, then pour in tomato passata and water. Simmer the mixture gently for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine Egg and Yogurt: In a small bowl, whisk together the egg and 2 tablespoons of plain yogurt. Remove the skillet from heat and stir this mixture into the lamb filling. Finally, add the melted butter and stir to combine completely. Allow the filling to cool slightly to avoid tearing the delicate phyllo.
- Assemble the Borek: Preheat the oven to 180°C (350°F). Lay one sheet of phyllo on a clean, dry surface and brush lightly with melted, cooled butter. Layer another sheet on top and brush again. Repeat the layering with half the phyllo sheets. Spread the lamb filling evenly over the layered phyllo, leaving about a 1-inch border. Layer the remaining phyllo sheets over the filling, buttering each sheet as before. Fold the edges over to seal.
- Bake the Borek: Carefully transfer the assembled borek onto a baking tray lined with parchment paper. Brush the top generously with melted butter and sprinkle with white sesame seeds if using. Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and crisp.
- Prepare the Yogurt Sauce: While the borek bakes, combine plain yogurt, grated garlic, lemon juice, extra virgin olive oil, and a pinch of salt in a small bowl. Mix well and refrigerate until ready to serve.
- Serve: Remove the borek from the oven and let it cool slightly before cutting into portions. Serve warm with the garlic lemon yogurt sauce on the side for dipping.
Notes
- Note 1: Toast pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-5 minutes.
- Note 2: Tomato passata is a smooth tomato puree commonly used in Mediterranean cooking; you can substitute with plain tomato puree if passata is unavailable.
- Note 3: Phyllo pastry can dry out quickly; keep unused sheets covered with a damp kitchen towel while assembling to prevent drying and tearing.
- Adjust cayenne pepper according to your spice preference for milder or spicier borek.
- You can substitute lamb mince with ground beef or turkey if preferred.
