Recipe Index

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely diced
• 2 garlic cloves, finely minced
• 21¼ oz ground lamb
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon each ground coriander, cinnamon and paprika
• 1/2 teaspoon allspice
• 1/2 teaspoon cayenne pepper or red pepper flakes
• 1/2 teaspoon black pepper
• 1 1/4 teaspoons salt
• 1/3 cup currants
• 1/3 cup pine nuts, toasted
• 1 cup tomato passata
• 1/4 cup water
• 1 egg
• 2 tablespoons plain yogurt
• 1 oz unsalted butter, melted
• 12 sheets phyllo pastry
• 1 oz unsalted butter, melted and cooled, for brushing
• white sesame seeds, optional
• 1 cup plain yogurt, for serving
• 1/4 teaspoon garlic, finely grated, for serving
• 1 tablespoon lemon juice, for serving
• 1 tablespoon extra virgin olive oil, for serving
• pinch of salt, for serving

Method

1. Cook the onion in the olive oil until soft. Add the garlic and lamb and cook, breaking up the meat, until browned.
2. Stir in the spices, salt, currants, pine nuts, passata and water. Simmer 10 minutes until thick, then cool.
3. Whisk the egg, yogurt and 1 oz melted butter. Layer the phyllo in a greased dish, brushing each sheet with the yogurt mixture or the extra butter.
4. Spread the filling over the pastry, top with the remaining sheets, brushing as before, and tuck in the edges. Score the top and scatter with sesame seeds.
5. Bake at 375°F for 35 to 40 minutes until deep golden and crisp.
6. Stir the serving yogurt with the garlic, lemon juice, olive oil and salt. Serve the borek warm with the yogurt sauce.

Prep: 30 min · Cook: 60 min

Nutrition (per serving, where published)