Savory Spiced Lamb Borek

This hearty Turkish borek recipe transforms humble filo pastry and spiced lamb into a showstopping spiral pie that's perfect for entertaining or weekend family dinners. The crispy, flaky exterior gives way to a richly spiced lamb filling studded with sweet currants and buttery pine nuts.

I first learned to make borek during a cooking class in Istanbul, and it's since become my signature dish for dinner parties. The spiral presentation never fails to impress guests, yet the technique is surprisingly forgiving for home cooks.

Ingredients

• Olive oil: Provides the base for sautéing onions and garlic, creating a flavorful foundation
• Lamb mince: Offers rich flavor that pairs perfectly with Middle Eastern spices, choose 20% fat content for best results
• Warming spices: Cumin, coriander, cinnamon, paprika, allspice create the authentic flavor profile
• Cayenne pepper: Adds subtle heat, adjust according to your spice preference
• Currants: Provide sweet little bursts that balance the savory elements
• Pine nuts: Contribute buttery richness and textural contrast, worth the splurge
• Tomato passata: Creates moisture and binds the filling together
• Filo pastry: Creates the delicate, crispy layers, look for fresh packages with undamaged sheets
• Yogurt wash mixture: Prevents pastry from cracking and helps layers adhere
• Melted butter: Adds richness and creates golden, crispy exterior
• Sesame seeds: Offer nutty flavor and visual appeal to the finished dish

Step-by-Step Instructions

Prepare the filling:

Begin by heating olive oil in a large skillet over high heat until shimmering. Add finely diced onion and minced garlic, cooking for 2 to 3 minutes until translucent and fragrant but not browned. This aromatic base will flavor the entire filling.

Brown the lamb:

Add the ground lamb to the skillet, breaking it up with a wooden spoon as it cooks. Allow it to cook until most of the pink color has disappeared, about 5 minutes. The lamb will continue cooking later, so no need to brown it completely now.

Bloom the spices:

Sprinkle all the ground spices over the lamb mixture and stir continuously for about a minute. This crucial step releases the essential oils in the spices, intensifying their flavors and aromas throughout the filling.

Simmer with liquids:

Pour in the tomato passata and water, stirring to combine everything evenly. Add the currants and toasted pine nuts, then bring the mixture to a gentle simmer. Reduce heat to medium-low and cook for about 10 minutes until the liquid reduces and the mixture is moist but not watery.

Cool completely:

Remove the filling from heat and allow it to cool fully before assembling the borek. This prevents the filo from becoming soggy when you assemble it. You can even prepare the filling a day ahead and refrigerate.

Prepare the yogurt wash:

Mix egg, yogurt, and melted butter in a small bowl until well combined. Let this mixture rest for at least 20 minutes before using. This special wash is the secret to filo that doesn't crack during baking.

Layer the filo sheets:

Preheat your oven to 200°C. Place one sheet of filo on parchment paper, keeping remaining sheets covered with a damp tea towel. Brush lightly with yogurt wash, then top with another sheet. Repeat until you have four layers, leaving the top layer unbrushed.

Fill and roll:

Spread one-third of the lamb filling along the bottom edge of the layered filo. Using a long kitchen knife to help get started, gently roll the filo into a log. Don't worry about rolling too tightly as the pastry is delicate.

Create the spiral:

Place one log on parchment paper and begin coiling it into a spiral shape. Connect additional logs by stuffing the ends inside each other, using a bit of yogurt wash to help them stick together. Continue forming a spiral pattern, allowing the sides to touch but not compress tightly.

Transfer and bake:

Brush a cast iron skillet with melted butter, then use the parchment to carefully transfer the spiral borek. Brush the top generously with remaining melted butter and sprinkle with sesame seeds. Bake for 40 minutes until the pastry turns beautifully golden and crisp.

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My favorite part of this recipe is toasting the pine nuts until they reach that perfect golden color. I once made the mistake of stepping away while toasting them and ended up with burnt nuts. Now I never leave the stove during this step. The perfect toasted pine nut adds incredible nutty depth that elevates the entire dish.

Storing and Reheating

Borek can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F oven for about 10 minutes until warmed through and crisp again. Avoid using the microwave as it will make the pastry soggy. You can also freeze unbaked borek for up to a month. Simply thaw overnight in the refrigerator before baking as directed, adding about 10 extra minutes to the baking time.

Make Ahead Tips

This dish is perfect for entertaining because so much can be prepared in advance. The filling can be made up to 2 days ahead and refrigerated. The entire borek can be assembled and refrigerated for up to 8 hours before baking. Just bring it to room temperature for 30 minutes before putting it in the oven. The yogurt sauce can also be prepared a day ahead and refrigerated, just give it a quick stir before serving.

Cultural Significance

Borek is a beloved staple throughout Turkey and much of the former Ottoman Empire, with countless regional variations. This spiral version, sometimes called salyangoz (meaning snail) borek, is particularly festive and often served during celebrations. In Turkish culture, offering borek to guests is considered a sign of hospitality and respect. Traditionally, families would gather to make large batches together, with techniques passed down through generations.

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This borek recipe brings the traditional flavors of Turkey to your table in a stunning presentation that will leave everyone impressed.

Frequently Asked Questions

→ Can I substitute the lamb with another meat?

Yes, ground beef works well as a direct substitute for lamb in this borek. For a lighter option, you could use ground chicken or turkey, though you may want to add a little extra olive oil to prevent dryness. The spice mix complements all these meats nicely.

→ How do I prevent the filo pastry from drying out?

Keep unused filo sheets covered with a lightweight damp tea towel while you work. The yogurt wash in this recipe also helps prevent the pastry from cracking as it bakes. Work relatively quickly when assembling and don't worry about small tears—they'll be hidden in the final spiral.

→ Can this borek be prepared in advance?

Yes! You can prepare the filling up to 2 days ahead and refrigerate it. You can also assemble the entire borek and refrigerate it unbaked for up to 24 hours (cover with plastic wrap to prevent drying). Allow it to come to room temperature for 30 minutes before baking for best results.

→ What can I serve with lamb borek?

The lemon yogurt sauce included in the recipe is perfect, but you could also serve it with a simple green salad, tabbouleh, or roasted vegetables. For a more substantial meal, consider pairing with bulgur pilaf or a Mediterranean-style tomato and cucumber salad.

→ Can I freeze this borek?

Yes, you can freeze it either before or after baking. To freeze before baking, assemble completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 5-10 minutes to the baking time. Already baked borek can be frozen in portions, then reheated in a 350°F/180°C oven until warmed through.

→ How do I get the spiral shape perfect?

The key is not to roll the filo too tightly with filling, as the pastry is delicate. Use parchment paper to help form the initial spiral, then join additional logs by stuffing the ends inside each other. The logs should touch but not be tightly squished together. The yogurt wash helps adhere the pieces where they meet.