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Golden-brown meat-filled pastries are arranged on a dark surface. One pastry is torn open, showing a savory filling inside. A small white bowl of vibrant red salsa with a spoon sits beside the pastries, suggesting a delicious pairing.
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Meat Borek Recipe

Prep Time1 hour 15 minutes
WORK TIME30 minutes
Cuisine: Turkish
Servings: 6 yields

Ingredients

  • 1 package phyllo filo dough (500g) 13-14 sheets
  • 700 g 24.7oz ground beef
  • ¼ bunch parsley
  • ¼ bunch coriander
  • 1 large onion
  • 3 garlic cloves
  • 2 tablespoons tomato paste
  • ⅓ cup 45g pine nuts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon thyme
  • ½ teaspoon paprika
  • ¼ teaspoon cumin
  • ⅓ cup 80ml olive oil for brushing + 2 tablespoons for cooking

Instructions

  • DIRECTIONS
    1. Finely chop onion, parsley, coriander and garlic.
    2. In a large pan over medium heat pour olive oil. Sauté chopped onion and garlic for 5 minutes. Add ground beef. Cook, stirring occasionally until the meat turns brown. Add the spices and stir well. Add tomato paste and stir until well combined. Add pine nuts and stir. Turn the heat off, add chopped herbs and give a last stir. Let cool.
    3. Preheat oven to 180C (355F)
    4. Place 1 sheet of phyllo on a clean working surface (while you are working with one sheet cover the others with damp kitchen towel). Brush with olive oil and place another sheet on the first sheet. Brush again, thin layer of olive oil. On longer side of the dough, put a line of the meat filling. Roll the dough and place on a baking try lined with parchment paper. If the dough too dry, while you are rolling brush little bit more olive oil. Repeat with the rest of the dough.
    5. Bake for 35-40 minutes or until golden brown.

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