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
Scale
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.
