Turkish Spiced Lamb Borek with Filo Pastry Recipe

Are you ready to take your taste buds on a flavorful adventure? Join me as we whip up a scrumptious Turkish Spiced Lamb Borek! With layers of flaky filo pastry and a deliciously spiced lamb filling, this dish will have everyone asking for seconds (and maybe thirds)! Let’s get cooking and bring a little taste of Turkey to our kitchens!

Ingredients for Turkish Spiced Lamb Borek

Let’s get cooking! First off, we need to gather all the ingredients that will make our Turkish Spiced Lamb Borek absolutely delicious! It’s like a party in your kitchen, and trust me, you’ll want to invite everyone! Here’s what we need:

For the Lamb Filling:

• 2 tablespoons olive oil – because everything’s better with a little oil!
• 1 onion (finely diced) – adds sweetness and flavor!
• 2 garlic cloves (finely minced) – for that aromatic magic!
• 600g lamb mince (or ground lamb) – the star of our show!
• Spices:

– 1 ½ teaspoons ground cumin
– ¾ teaspoon ground coriander
– ¾ teaspoon cinnamon
– ½ teaspoon paprika – add some smokiness!
– ½ teaspoon cayenne pepper – if you like it spicy!
– 1 ¼ teaspoons salt – to taste, of course!

• 1/3 cup currants – for a touch of sweetness!
• 1/3 cup toasted pine nuts – because who doesn’t love nuts?
• 1 cup tomato passata – it’ll bring it all together!
• ¼ cup water – a little liquid love!

For the Yogurt Wash:

• 1 egg
• 2 tablespoons plain yogurt
• 30g unsalted butter (melted) – for that golden crust on top!

Now that we have all the goodies ready, we’re one step closer to creating this scrumptious dish! Let’s get to cooking!

Step-by-Step Instructions for Preparing the Filling

Let’s get that filling ready! This part is super fun and smells amazing—trust me! I always start with the lamb filling because it needs to cool down a bit before we wrap it in that delicate filo pastry. Here’s how we do it:

1. Toast the Pine Nuts: Grab a skillet and heat it over medium heat. Toss in the pine nuts and cook them until they’re lightly golden. Keep an eye on them—nobody likes burnt nuts!

1. Sauté the Onion and Garlic: In the same skillet, add the olive oil. Once it’s hot, throw in the diced onion and minced garlic. Sauté them for about 2-3 minutes until they’re soft and fragrant.

1. Cook the Lamb: Now, add the lamb mince to the skillet. Cook it while breaking it apart, until it turns from pink to brown. Nothing like the sound of sizzling meat!

1. Add the Spices: This is where the magic happens! Sprinkle in the spices—cumin, coriander, cinnamon, paprika, cayenne pepper, and salt. Stir well and enjoy those delightful smells!

1. Simmer and Cool: Pour in the tomato passata and water, then add the currants and toasted pine nuts. Let it simmer on low heat until the liquid reduces a bit. Once it’s juicy but not watery, remove it from heat and let it cool.

And there you have it! A flavorful filling that’s just waiting to be wrapped up and baked! Ready for the next step? Let’s do this!

Assembling and Rolling the Filo Pastry

Now comes the fun part—assembling and rolling the filo pastry! This is where things get a little crafty, and I always get excited because the end result is just so beautiful! Here’s how we make it happen:

1. Prepare the Filo: Start by unrolling the filo pastry. It can be a bit delicate, so be gentle! Peel off one layer and place it on a clean surface. Remember to cover the remaining sheets with a damp tea towel to keep them from drying out.

1. Brush with Yogurt Wash: Take your yogurt wash (the mixture of egg, yogurt, and melted butter we made earlier) and grab a pastry brush. Lightly flick it across the surface of the first layer of pastry. No need to be Picasso here—just make sure it’s mostly covered!

1. Layer It Up: Now, place another layer of filo on top and brush it again with the yogurt wash. Repeat this until you have four layers in total, but don’t brush the last layer!

1. Fill and Roll: Spoon about 1/3 of the lamb filling along the bottom edge of the pastry. Now, here’s a little trick: use a long knife or a spatula to help you roll it up gently. It doesn’t need to be super tight—just enough to keep the filling cozy inside!

1. Make More Rolls: Repeat this process to create two more rolls.

Now you’re ready to make that gorgeous spiral! Can you smell that deliciousness yet? Let’s keep it going!

Baking and Serving the Lamb Borek

Alright, my friends, we’re almost there! It’s time to bake our beautiful lamb borek and enjoy the deliciousness we’ve created! Here’s how to finish it off perfectly:

1. Preheat the Oven: First, set your oven to 200°C (390°F). This is the perfect temperature to get that pastry crispy and golden!

1. Prepare Your Baking Dish: Grab a 26cm (10.5-inch) cast iron skillet or any similar round baking dish. Brush the bottom and sides with melted butter to prevent sticking. Trust me, we don’t want our masterpiece to get stuck!

1. Transfer the Borek: Take your spiral-formed borek and carefully place it in the skillet. Using a piece of baking paper makes this easier—just slide it right in! If you need a helping hand, use your fingers to gently slide the paper out from underneath.

1. Add the Finishing Touches: Brush the top of your borek with more melted butter, and sprinkle some sesame seeds on top if you like. This adds flavor and a lovely crunch!

1. Bake to Perfection: Pop it in the oven for about 40 minutes or until it’s golden brown and crispy. The smell will be amazing—I guarantee you’ll be drooling!

1. Slice and Serve: Once it’s out of the oven, let it cool a bit before slicing it like a pie. Serve it warm, and don’t forget that yummy lemon yogurt sauce we made! Enjoy every delicious bite!