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Lamb Phyllo Pastry

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PREP TIME
45 min
COOKING TIME
65 min
TOTAL TIME
125 min
SERVINGS
8 servings
Dinner Turkish
Lamb Phyllo Pastry
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 teaspoons salt
  • 2 pounds ground lamb
  • 4 cloves garlic, minced
  • 2 tablespoons currants
  • 3 tablespoons toasted pine nuts
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon allspice
  • 1 1/2 cups tomato sauce
  • 1/4 cup water
  • 1 large egg
  • 3 tablespoons full-fat plain Greek yogurt
  • 2 tablespoons water
  • 2 tablespoons butter, melted
  • 12 sheets frozen phyllo dough, thawed, or as needed
  • 2 teaspoons sesame seeds
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons very finely sliced mint leaves
  • 1 teaspoon lemon juice, or to taste
  • 1 clove garlic, crushed
  • 1 teaspoon water, or as needed
  • salt to taste
  • 1 pinch cayenne pepper, or to taste
Instructions
1
Heat a generous amount of olive oil in a medium-sized cooking vessel over an elevated heat setting. Introduce the onion, salt, and lamb into the pan, then use a utensil to break up the lamb into small fragments. Continue cooking, occasionally stirring the mixture, until most of the liquid has evaporated and you're left with a dry, crumbly consistency, approximately 8 minutes.
2
Add the garlic, currants, pine nuts, cumin, coriander, cinnamon, paprika, black pepper, cayenne, and allspice to the pan. Stir the ingredients together for a minute to allow them to meld.
3
Introduce the tomato sauce into the lamb mixture, followed by a splash of water. Reduce the heat to a lower setting and continue cooking until the liquid has almost completely evaporated, leaving behind a thick, dry consistency that can be stirred without any visible liquid at the bottom of the pan. This process should take around 20 to 30 minutes.
4
Turn off the heat source and allow the mixture to cool completely before proceeding. In a separate bowl, whisk together an egg, yogurt, water, and butter until the ingredients are thoroughly incorporated.
5
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Butter a round baking pan or sheet pan, ensuring it's evenly coated.
6
Place two sheets of phyllo dough on a flat surface, covering the remaining sheets with a damp towel to prevent drying out. Brush a light layer of egg wash onto each sheet, then spread it evenly using a pastry brush.
7
Layer two more sheets of phyllo on top, brushing with egg wash as you go. Repeat this process one more time.
8
Place a third of the lamb filling along one wide edge of the phyllo, then roll the pastry up from the filling side and place it against the edge of the pan. Brush a light layer of egg wash onto the top.
9
Create two more rolls using the remaining phyllo, most of the egg wash, and filling. Wrap these rolls around the first one, filling the pan, and brush with egg wash. Sprinkle sesame seeds on top.
10
Bake the rolls in the preheated oven until they're golden brown and crispy, approximately 35 to 40 minutes. Remove them from the oven and let them cool for 15 minutes.
11
Combine yogurt, mint, lemon juice, and garlic in a bowl to create the yogurt sauce. Add enough water to achieve your desired consistency for dipping, then season with salt and cayenne. Cut the börek into wedges and serve with yogurt sauce.