Lamb borek is stunning to look at, and even more enjoyable
to eat, which is all thanks to, believe it or not, intentionally soggy dough.
This is something I didn’t grasp the first time I made it, and I just brushed melted
butter between the layers, hoping for something really crispy, and flaky, which
in Phylloland is standard operating procedure. However, since my dough was not
made flexible by the egg/yogurt/butter wash we used here, it basically exploded in like seven
spots when I tried to roll it up. Lesson learned.
Besides moisturizing the phyllo, this magic mixture also
adds flavor, thanks to the tangy yogurt; and the melted butter helps create a
fairly crispy exterior as well. So, while we don’t want to fully saturate the
sheets, a light brushing really does wonders. If you use a 9 or 10 inch round
pan like I did, three rolls should work out nicely, but this technique will
work no matter what you bake it on. You can also skip the spiral effect, and
keep them straight, or bend them into any other shape.
You’ll need a package of phyllo that provides at least 12 decent
sheets, and I really hope yours is better than the tragic box I bought.
However, as bad as mine was, it still worked out quite nicely, so I’m not exactly
sure why I’m complaining. Anyway, whether you make the recipe as listed, or
tweak the filling to your tastes, I really do hope you give this lamb borek
recipe a try soon. Enjoy!
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Ingredients for 6 large portions:
(for one 9-10 inch round baking dish)
1 package frozen phyllo (filo) dough
2 teaspoons sesame seeds for the top, optional
For the lamb filling (you’ll have some leftover):
2 tablespoons olive oil
1 large onion, diced
2 pounds ground lamb
2 teaspoons salt, plus more to taste
4 cloves minced garlic
2 tablespoons currants
3 tablespoons toasted pine nuts
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon cinnamon
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1/4 teaspoon allspice
1 1/2 cups tomato sauce
1/4 cup water
For the egg/yogurt/butter wash:
1 large egg
3 tablespoons Greek yogurt
2 tablespoons water
2 tablespoon melted butter
For the yogurt sauce:
1/2 cup plain Greek yogurt
2 tablespoons very finely sliced mint leaves
1 crushed garlic clove, optional
enough water to achieve desired texture
pinch of salt and cayenne
– Bake at 400 F. for 35-40 minutes, or until browned and
crisp.
Note: Save any extra phyllo, since the filling recipe above makes
extra, and you can fold up some smaller, triangular boreks if you want.
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