TURKISH-STYLE LAMB BOREKS
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
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
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Hamidul Biswas
[email protected]Overall, I thought these boreks were a solid 4 out of 5. They were easy to make, tasted great, and were a big hit with my friends.
Tiff love
[email protected]These boreks were a nice change from my usual appetizers. I'll definitely be making them again.
Janan Janan
[email protected]I'm not sure what I did wrong, but my boreks turned out soggy. I'll have to try again.
Ghanshyam Badhai
[email protected]The boreks were a bit too oily for my taste.
chaundra thacker
[email protected]I thought the boreks were a bit bland. I added some extra spices to the filling and they were much better.
Amir Khan
[email protected]I'm not a huge fan of lamb, but I really enjoyed these boreks. The flavors were well-balanced and the phyllo dough was perfectly crispy.
Nkosikhona Junior
[email protected]These boreks were easy to make and they turned out great! I will definitely be making them again.
Amir Amirthawanan
[email protected]I loved the crispy phyllo dough and the savory lamb filling. These boreks were the perfect appetizer for my party.
Frantz Tifaine
[email protected]Overall, I thought these boreks were just okay. They weren't bad, but they weren't anything special either.
Max Silverman
[email protected]These boreks were a bit too greasy for my liking.
Dilshaad khoso
[email protected]I had some trouble getting the boreks to fold properly, but they still tasted good.
Jiten Baniya
[email protected]The filling was a bit too spicy for my taste, but otherwise these boreks were great.
Shanoo Mumtaz
[email protected]I've made these boreks several times now and they are always a crowd-pleaser. They're easy to make and always turn out perfectly.
Maryam Salim
[email protected]These lamb boreks were a hit at my dinner party. Everyone loved them!
Victoria Munoz
[email protected]Absolutely delicious! The flavors of the lamb and spices were perfectly balanced. The boreks were crispy on the outside and tender on the inside. Will definitely be making these again.