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How to Make Lamb Börek - A Step-by-Step Guide

Lamb Börek is a traditional Turkish dish that is loved for its savory flavors and flaky pastry. This dish is not only delicious but also a great way to use up any leftover lamb meat. The layers of thin, crispy phyllo pastry are filled with a succulent mixture of lamb, onions, and spices, creating a mouthwatering combination of textures and flavors. Whether you serve it as a main dish or as an appetizer, Lamb Börek is sure to impress your family and friends with its rich, comforting taste.

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Ingredients

  • 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
  • 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)
  • 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

Information

  • Prep Time: 45 mins
  • Cook Time: 1 hr 5 mins
  • Additional Time: 15 mins
  • Total Time: 2 hrs 5 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • 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

    449 cal.

    • Total Fat: 28g
    • Saturated Fat: 11g
    • Cholesterol: 111mg
    • Sodium: 1086mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 25g
    • Vitamin C: 6mg
    • Calcium: 61mg
    • Iron: 4mg
    • Potassium: 554mg

    Categories

    Pastry recipes
    Turkish recipes
    Baked recipes
    Savory recipes
    Lamb recipes