Börek with Ground Lamb

Börek with Ground Lamb is a savory Turkish pastry that features a flaky, golden-brown crust filled with spiced ground lamb and aromatic herbs. This delightful dish is perfect for a cozy meal or special occasion, offering a taste of authentic Turkish cuisine.

Ingredients

• Yufka (or phyllo pastry) - 4 sheets
• Ground lamb - 250 grams
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Fresh parsley - 2 tablespoons, chopped
• Cinnamon - 1/2 teaspoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 3 tablespoons
• Egg - 1, beaten (for egg wash)

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.
3. Add the ground lamb to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes.
4. Stir in the chopped parsley, cinnamon, cumin, salt, and black pepper. Remove from heat and let the filling cool slightly.
5. On a clean surface, lay out one yufka sheet and brush it lightly with olive oil. Place another sheet on top and brush it again with oil.
6. Place a portion of the lamb filling along one edge of the layered yufka, folding the sides over the filling. Roll it up tightly to form a log.
7. Repeat with the remaining yufka sheets and lamb filling, creating two böreks.
8. Place the rolled böreks on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
9. Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
10. Remove from the oven and let cool for a few minutes before slicing and serving.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 70 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• High in protein from ground lamb, supporting muscle health.
• Contains spices like cinnamon and cumin, known for their anti-inflammatory properties.

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