Description
Lamb & Roasted Pine Nut Borek
This flaky, crispy spiral work of art is called Lamb & Roasted Pine Nut Borek. Its savory, sweet, salty flavors are out of this world! This Borek has buttered layers of phyllo dough and is filled with ground lamb, fresh herbs, and authentic Mediterranian-flavored spices with sweet tangy pomegranate molasses which tops the notch! It looks challenging to make, but I promise it’s super easy to create! Once you make this dish, your family and guests will thank you!
Ingredients
FOR THE LAMB MIXTURE
- 1 lb (85% lean /15% fat) Ground Lamb
- 1 tablespoon Paprika
- 1 teaspoon Cumin
- 1/2 teaspoon Allspice
- 1/4 teaspoon Cinnamon
- 1 1/4 teaspoon Salt
- 1/3 cup Pine nuts
- 2 1/2 teaspoons Pomegranate Molasses
- 3 cloves crushed Garlic
- 6 tablespoons melted Butter
- 1/2 cup fresh chopped Cilantro
- 1 package / only 8 sheets of Phyllo Dough
FOR THE EGGWASH
- 1 Egg
- 1 teaspoon Yogurt
- 1/2 teaspoon melted Butter
TOPPINGS
- Sesame seeds
Instructions
-
Start by roast Pine Nuts in a non-stick pan on medium-high heat for a few minutes until golden brown.
-
Heat olive oil on medium-high heat in a saucepan saute onions in 1 1/2 tablespoons of oil on high heat until slightly golden. Place lamb into pan along with onions and break down until small ground pieces. Allow lamb to cook well on one side before stirring. Occasionally stir lamb and cook until its liquid evaporates (it is important to cook lamb until it’s dehydrated). Add in spices and garlic and saute for another 2 minutes on high heat.
-
Remove from heat, slightly cool off for 15-20 minutes, and then add pine nuts, pomegranate molasses, and fresh chopped cilantro and give it a mix (if you notice the lamb mixture is too dry and you prefer it moist, add 1-2 teaspoons of water to the lamb mixture, cover it with a lid, and sit for a few minutes before placing nuts and herbs while it cools off).
-
Preheat oven to 350° degrees (200 degrees C) and butter your dish ahead of time.
-
Place 4 sheets of phyllo dough in your working space and cover the rest of the dough with a damp cloth. Place a sheet of wax paper on your working surface and place one sheet of phyllo down (using wax paper helps roll and form your roll easier). Sprinkle and brush butter lightly over the top of your dough with a pastry brush. Place 2nd layer perfectly fitting over your 1st layer very carefully and spread the butter evenly. Place the 3rd layer and brush the butter and the 4th layer the same.
-
Place a line of the lamb meat mixture along the edge of the phyllo dough. Roll phyllo dough up and over and around and roll once over. Cut along the side of the dough, brush butter over the top, move the roll to your baking dish, and start forming your roll from the center. Shape tightly turn the roll into a spiral roll and gently squeeze the roll together (make sure to keep your roll form from not opening and falling apart). Continue creating more rolls and continue your swirl dough shape.
-
Whisk together egg, yogurt, and butter, and brush over the top of the entire Borek. Sprinkle sesames on top and bake for 45 minutes until golden in color. Allow it to cool off before cutting into and serving. Enjoy!
Notes
- Remove Phyllo Dough from the freezer and place into the fridge to thaw out the night before. You will only need 8 sheets of phyllo dough from the entire package. You can always re-freeze extra phyllo dough sheets for later (make sure to wrap them back into their plastic casing and place them back into the freezer in an air-tight plastic bag).
- Sort out your phyllo dough and get the best pieces. Sometimes phyllo dough can be cracked when unraveled so go through and pick the best ones to use. Make sure to cover them with a damp cloth when you aren’t handling them.
- Cover Phyllo Dough sheets with plastic wrap and lay a towel over them as you work. They tend to dry out very quickly so you have to cover them well. Keeping your dough moist will allow it to handle and form easier and won’t allow it to crack as you use it.
- Make sure your Borek Filling is slightly cooled off before placing it onto your phyllo dough.
- We used a 10″ diameter baking dish.
*** Our Nutrition information is estimated, so please make sure to check your own calculation to fit your diet.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Borek
- Method: Baked
- Cuisine: Middle Eastern
Keywords: Borek, Finger Foods, Lamb Borek, phyllo dough, stuffed phyllo dough