2tspnigella seeds, and/or sesame seeds, to sprinkle on top
Filling
2Tbspolive oil
1mediumonion, peeled and finely chopped
300gminced beef, or lamb
30gpistachios (unsalted), roughly chopped
1dried apricot, finely chopped
1tsppul biber (Aleppo pepper)
½tspground cumin
½tspground allspice
½tsppaprika
¼tspground coriander
¼tspground ginger
¼tspground cinnamon
2Tbspfinely chopped flat-leaf parsley, without thick stalks
2Tbspbutter
salt and pepper
How I make it
Preheat the oven to 180 °C.
Fry the onion in the olive oil over a medium heat, stirring regularly, until slightly coloured but not burnt, 10-15 minutes.
Increase the heat and add the meat, breaking it into small pieces as it cooks. When the meat is cooked through, mix in pistachios, apricot and spices. Fry for another couple of minutes, stirring regularly. Season. Take off the heat and mix in the parsley and butter.
In a bowl, whisk together the egg and olive oil. When blended, whisk in the yoghurt, then finally the milk.
Line a baking sheet with baking parchment.
Take out the filo pastry and cover with a damp cloth. Filo pastry dries out very quickly, so don’t skip this step.
Take two sheets of pastry, making sure they are exactly on top of each other. My sheets are roughly 38×32 cm (15×12½ in). Cut the sheets in half length-wise. That’ll leave you two double sheets of roughly 38×16 cm (15×6¼ in). Spread around 1 Tbsp of the egg mixture on each, making sure the pastry is thoroughly moist on top, but not so much it’s wet all the way through. Add a tbsp or so of the filling at the short end furthest away from you. Roll it up until the filling is covered. Fold in the sides and continue rolling until you reach the end. Place on the baking parchment, seam side down. See pictures below for the whole process. Repeat until you have run out of filling.
Brush the börek rolls with the egg mixture. There will probably be too much of the mixture. Only apply enough to make sure the böreks are nicely moistened but not oversaturated. Sprinkle over a few nigella seeds or sesame seeds.
Roast until nicely golden, 30-40 minutes. Leave for a few minutes before serving. Börek reheats well, for example in a dry pan over low heat.
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