Turkish Spinach Borek with Spiced Lamb Filling
Enjoy these flaky Turkish pastries filled with a flavorful blend of spiced lamb and fresh spinach.
Preparation
Get these tasks done before you start cooking.
Marinating the Lamb
- 1
Combine lamb with spices
In a mixing bowl, combine the ground lamb, cumin, cinnamon, and a pinch each of salt and pepper.
- 2
Marinate
Let the mixture marinate for at least 30 minutes in the refrigerator.
- 3
Sauté onion and garlic
Meanwhile, sauté the onion and garlic in olive oil until softened.
Preparing the Filling
- 1
Cook lamb
Add the marinated lamb to the onion and garlic mixture in the skillet. Cook until browned.
- 2
Add spinach
Stir in the chopped spinach, cooking until wilted and any liquid evaporates.
Tip: Squeeze excess moisture from the spinach to maintain a crispy pastry.
- 3
Cool filling
Let the filling cool slightly before use.
Tip: Ensure the filling is cooled before assembling the borek to prevent the phyllo from becoming soggy.
How to Make Turkish Spinach Borek with Spiced Lamb Filling
Total time: 2 h 40 min · Yields 4 servings
- 1
Assembling the Borek
Spread a layer of melted butter between each phyllo sheet for a crispy texture.
- 2
Folding the Borek
Place filling on each strip, roll into a log, then form it into a spiral.
- 3
Baking the Borek
Brush with egg wash, sprinkle with seeds, and bake until golden brown.
- 4
Timing
Marinating and Prep: 30 minutes; Baking: 30-35 minutes.
- 5
Heat Guide
Baking: 180°C (350°F); Sautéing: Medium heat.
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