Best 7 Turkish Style Lamb Boreks Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Turkish-style lamb boreks are a delectable dish that combines the Middle Eastern flavors of lamb and spices with the flaky layers of phyllo dough. Whether you're a seasoned chef or a home cook looking for a new culinary adventure, this borek recipe will guide you through the steps of creating this mouthwatering delicacy. With its blend of savory lamb, aromatic herbs, and crispy phyllo pastry, this lamb borek is sure to tantalize your taste buds and become a favorite among your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB BOREK



Lamb Borek image

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

2 tablespoons olive oil
1 large onion, diced
2 teaspoons salt
2 pounds ground lamb
4 cloves garlic, minced
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
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
½ cup plain Greek yogurt
2 tablespoons very finely sliced mint leaves
1 teaspoon lemon juice, or to taste
1 clove garlic, crushed
1 teaspoon water, or as needed
salt to taste
1 pinch cayenne pepper, or to taste

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

TURKISH-STYLE LAMB BOREKS



Turkish-Style Lamb Boreks image

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

2 tablespoons extra-virgin olive oil, more for brushing phyllo dough
1 tablespoon unsalted butter
1 large onion, diced (about 2 cups)
1 pound ground lamb
Salt and pepper
1/2 teaspoon cinnamon
1/2 teaspoon toasted ground cumin
1/8 teaspoon cayenne, or 1/2 teaspoon crushed red pepper
1 tablespoon sumac powder
1 tablespoon pomegranate molasses
1/2 cup golden raisins
1/4 cup pine nuts, lightly toasted
4 ounces feta cheese, crumbled or mashed with a fork
1 cup thick plain Greek-style yogurt or drained whole milk yogurt, preferably quite tangy
Salt and pepper
1 egg, lightly beaten
2 tablespoons roughly chopped fresh parsley
1 tablespoon roughly chopped fresh mint
1 teaspoon crumbled dried mint
16 phyllo dough sheets, 18 by 14 inches
1 egg, well beaten
3 tablespoons sesame, nigella or poppy seeds

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

TURKISH-STYLE LAMB BURGERS WITH WALNUT SAUCE



Turkish-Style Lamb Burgers with Walnut Sauce image

Turkish-Style Lamb Burgers with Walnut Sauce

Categories     Lamb     Nut     Broil     Quick & Easy     Dinner     Lunch     Walnut     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 24

For burgers
1 cup boiling-hot water
1/3 cup bulgur
3/4 teaspoon salt
1 medium onion, quartered
1/4 cup packed fresh cilantro leaves
1/4 cup packed fresh flat-leaf parsley leaves
1 lb ground lamb
1/2 teaspoon paprika (not hot)
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1/4 teaspoon cayenne
For sauce
1 small garlic clove
1/8 teaspoon salt
1/2 cup walnuts (1 1/2 oz)
1/4 cup water
1 teaspoon fresh lemon juice
1/8 teaspoon cayenne
For pitas
4 (4-inch) pita loaves
1 tablespoon olive oil
Paprika (not hot) for dusting
Garnish: fresh cilantro sprigs

Steps:

  • Soak bulgur for burgers:
  • Pour boiling-hot water over bulgur with 1/2 teaspoon salt in a small bowl and soak 15 minutes, then drain in a sieve.
  • Make sauce while bulgur soaks:
  • Mince garlic and mash to a paste with salt (1/8 teaspoon) using a large heavy knife, then transfer to a food processor and blend with remaining sauce ingredients until smooth. Transfer to a bowl.
  • Prepare burgers:
  • Preheat broiler.
  • Pulse onion and herbs in cleaned processor until finely chopped, then transfer to a bowl and stir in bulgur, lamb, paprika, allspice, pepper, cayenne, and remaining 1/4 teaspoon salt until just combined. Form lamb mixture into 4 patties (4 inches in diameter).
  • Broil pitas and burgers:
  • Arrange pitas on a baking sheet. Brush with oil, then lightly dust with paprika and season with pepper. Broil on lowest rack until toasted, 1 to 3 minutes (watch to prevent burning). Keep pitas warm, loosely covered with foil, while broiling burgers.
  • Oil rack of a broiler pan and heat 4 inches from heat until hot, 3 to 5 minutes.
  • Broil burgers, turning over once, until cooked through, 5 to 7 minutes total. Serve burgers on pitas, topped with sauce.

SLOW-ROASTED TURKISH LAMB



Slow-Roasted Turkish Lamb image

This lamb must be cooked until completely tender and succulent, but if time is a concern, it may also be prepared well in advance and reheated in the pan juices to serve. Shoulder is the best cut to use, or lamb shanks. It's finished with a bright garnish of pomegranate seeds and sliced persimmons. Small Fuyu persimmons are delicious eaten firm and raw, like an apple, unlike the larger Hachiya type, which must be ripe and soft to be palatable (and would not be suitable here). Lacking persimmons, use more pomegranate. Serve it with rice pilaf, if desired.

Provided by David Tanis

Categories     dinner, roasts, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 17

1 (3- to 4-pound) boneless lamb shoulder, trimmed of excess fat
Kosher salt and black pepper
1/2 teaspoon Maras pepper or regular red-pepper flakes (optional)
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 small lemon)
2 tablespoons pomegranate molasses (optional)
2 large thyme sprigs
1 small rosemary sprig
4 bay leaves
8 garlic cloves, unpeeled
1 small onion, peeled and halved
3 or 4 firm Fuyu persimmons, peeled and sliced (optional)
1/2 cup pomegranate seeds (optional)
2 tablespoons roughly chopped parsley, some leaves reserved
2 tablespoons roughly chopped mint, some leaves reserved
1 medium lemon, cut into wedges
Plain yogurt, for serving

Steps:

  • Heat oven to 350 degrees. Cut lamb shoulder into 2 or 3 pieces, and place in a shallow 12-by-14-inch roasting pan or similar. Season generously with salt and pepper. Sprinkle with red pepper, if desired.
  • Rub meat with olive oil, lemon juice and pomegranate molasses. Tuck thyme, rosemary, bay leaves, garlic cloves and onion halves here and there. Place in oven, uncovered, and roast for 30 minutes, or until the top is nicely browned.
  • Turn meat browned-side down and add 2 cups of water to the pan. Cover tightly with foil or lid. Reduce heat to 325 degrees. Cook, covered, until meat is absolutely fork tender and beginning to fall apart, about 3 1/2 hours total. Uncover during last 30 minutes of cooking if you want to brown the meat a bit more.
  • Remove meat to a cutting board. Pour pan juices into a skillet (discard herbs and garlic). Skim and discard excess fat from surface. Bring to a boil and simmer until about a cup remains.
  • Chop or shred meat into 1-inch chunks or rough slices. Transfer to a warm platter and pour juices over. (Alternatively, leave meat in pan with reduced juices until ready to serve.) Garnish with persimmon and pomegranate (if using), parsley, mint and lemon wedges. Serve yogurt on the side.

BOREK



Borek image

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

2 tbsp olive oil
1 onion (, finely diced (1 small or 1/2 a large))
2 garlic cloves (, finely minced)
600g / 1.2 lb lamb mince ((ie. ground lamb, or substitute beef))
1 1/2 tsp ground cumin
3/4 tsp each of ground coriander, cinnamon, paprika ((plain or sweet paprika))
1/2 tsp allspice ((sub mixed spice or similar spice mix))
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 (Note 1))
1 cup tomato passata ((tomato puree in US, Note 2))
1/4 cup water
1 egg
2 tbsp plain yogurt
30g / 2 tbsp unsalted butter (, melted)
12 sheets phyllo pastry ((Note 3))
25g / 1 1/2 tbsp unsalted butter (, melted and cooled)
White sesame seeds ((optional))
1 cup plain yogurt
1/4 tsp garlic (, finely grated)
1 tbsp lemon juice
1 tbsp extra virgin olive oil
Pinch of salt

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

BOREKS (TURKISH APPETIZERS)



Boreks (Turkish Appetizers) image

Boreks are little stuffed pasties from Turkey. These are easy to make and great for appetizers. These can be served hot or room temperature.

Provided by mary winecoff

Categories     Cheese

Time 45m

Yield 35-40 appetizers, 10 serving(s)

Number Of Ingredients 10

8 ounces feta cheese, grated
8 ounces mozzarella cheese, grated
2 eggs, beaten
3 tablespoons parsley, chopped
3 tablespoons chives, chopped
3 tablespoons mint, chopped
1 pinch nutmeg
8 ounces phyllo pastry
3 -4 tablespoons melted butter
salt & fresh ground pepper

Steps:

  • Preheat oven to 350 degrees. In a bowl, blend the feta and mozzarella cheese with the beaten eggs. Add the chopped herbs, season with pepper and nutmeg and stir well to mix.
  • Cut the sheets of pastry into four rectangular strips approximately 3 inches wide. Cover all but one or two strips with a damp cloth to prevent them from drying out.
  • Brush on strip of pastry at a time with a little melted butter. Place 1 teaspoon filling at the bottom edge. Fold one corner over the filling to make a triangle shape. Continue folding the pastry over itself until you get to the end of the strip. Keep making triangles until all the mixture is used up.
  • Place the boreks on a greased baking sheet and bake in the oven for about 30 minutes or until golden brown.

BOREK (TURKISH MEAT ROLLS)



Borek (Turkish Meat Rolls) image

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

3/4 lb ground lamb (I used beef and pork mix)
3/4 lb sheep's milk cheese (I used feta crumbled)
1 garlic clove, minced
1/4 cup parsley, chopped
1 teaspoon thyme
pepper
8 sheets phyllo dough
1 egg
2 tablespoons water
1/4 cup olive oil (for frying)

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.

Tips:

  • To make the börek dough, use a food processor to quickly and easily combine the ingredients.
  • If the dough is too sticky, add more flour a little at a time until it comes together.
  • When rolling out the dough, use a lightly floured surface to prevent it from sticking.
  • To make the lamb filling, use ground lamb that is at least 80% lean.
  • Season the lamb filling generously with salt, pepper, and cumin.
  • To assemble the börek, spread a thin layer of the lamb filling over the dough.
  • Roll up the dough tightly and cut it into individual pieces.
  • Bake the börek at a high temperature until it is golden brown and crispy.
  • Serve the börek warm with yogurt sauce or tomato sauce.

Conclusion:

Turkish-style lamb börek is a delicious and versatile dish that can be served as an appetizer, main course, or snack. It is easy to make and can be customized to your liking. With its flaky dough, savory lamb filling, and crispy texture, börek is sure to be a hit with your family and friends.

Related Topics