Spiced Lamb Filo Borek (Print Version)

# Ingredients:

→ Lamb Filling

01 - 2 tbsp olive oil
02 - 1 small onion, finely diced
03 - 2 garlic cloves, finely minced
04 - 600g lamb mince (ground lamb)
05 - 1 1/2 tsp ground cumin
06 - 3/4 tsp ground coriander
07 - 3/4 tsp ground cinnamon
08 - 3/4 tsp paprika
09 - 1/2 tsp allspice
10 - 1/2 tsp cayenne pepper
11 - 1/2 tsp black pepper
12 - 1 1/4 tsp kosher salt
13 - 1/3 cup currants
14 - 1/3 cup toasted pine nuts
15 - 1 cup tomato passata
16 - 1/4 cup water

→ Yogurt Wash

17 - 1 egg
18 - 2 tbsp plain yogurt
19 - 30g unsalted butter, melted

→ Pastry

20 - 12 sheets phyllo pastry
21 - 25g unsalted butter, melted and cooled
22 - White sesame seeds (optional)

→ Lemon Yogurt Sauce

23 - 1 cup plain yogurt
24 - 1/4 tsp finely grated garlic
25 - 1 tbsp lemon juice
26 - 1 tbsp extra virgin olive oil
27 - Pinch of salt

# Instructions:

01 - Heat oil on high in a large skillet. Cook onion and garlic for 2 to 3 minutes until softened. Add lamb and cook, breaking it up as you go, until mostly browned. Then add all the spices (cumin, coriander, cinnamon, paprika, allspice, cayenne, black pepper, and salt) and cook for 1 minute.
02 - Add tomato passata and water, mixing well. Then add currants and pine nuts. Bring to simmer, turn heat down to medium low and cook until liquid reduces so the mixture is moist but not watery.
03 - Remove from stove and allow to fully cool before using.
04 - Mix yogurt, garlic, lemon juice, olive oil, and salt in a small bowl. Set aside for at least 20 minutes to develop flavors.
05 - Preheat oven to 200°C (180°C fan).
06 - Mix egg, yogurt, and melted butter until well combined.
07 - Open the filo pastry packet and unroll the pastry. Peel one layer off and place on a piece of baking paper. Cover the remainder with a lightweight damp tea towel to prevent drying. Drizzle yogurt wash across filo using a pastry brush, creating a thin layer. Top with another filo sheet, and brush with yogurt wash. Repeat to create 4 layers total, but do not brush the last (4th) layer with yogurt wash.
08 - Place 1/3 of the lamb filling along the bottom edge of the layered filo. Using a long kitchen knife to get started, roll up into a log. The roll should be loose as the pastry is delicate. Repeat to make 3 logs, using all the filling.
09 - Take one log and place on a piece of baking paper. Coil into a spiral. Join a second log to the first by stuffing the ends inside each other, using yogurt wash to adhere. Continue forming the spiral with the third log. Log sides should be in contact but not tightly squished.
10 - Brush a 26cm cast iron skillet with melted butter. Use the paper to transfer the borek into the skillet, and slide the paper out. Brush the top with butter and sprinkle with sesame seeds.
11 - Bake for 40 minutes or until pastry is golden.
12 - Remove from oven. Cut wedges like pie. Serve with Lemon Yogurt Sauce.

# Notes:

01 - Toasted pine nuts add a richer flavor to the filling. Toast them in a dry skillet until golden.
02 - Tomato passata is tomato puree in the US - it's unstrained pureed tomatoes.
03 - Keep filo pastry covered with a damp towel when not in use to prevent it from drying out.
04 - The yogurt wash helps prevent the filo from cracking during baking.

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