Photograph of the finished Borek

Middle East · Börek khay nhiều lớp nhân thịt

Borek

1 hr 20 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Filo pastry shell Filo pastry shell 1.1 lb
  • Photograph of Lamb Lamb 1.1 lb
  • Photograph of Onion Onion 2
  • Photograph of Fresh milk Fresh milk 1 ⅔ cups
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Unsalted butter Unsalted butter 7.1 oz
  • Photograph of Parsley Parsley 1.1 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.4 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Olive oil Olive oil ½ cup

Method

  1. 1 Sauté the minced lamb with onions for 12 minutes until dry and crumbly, then mix in parsley and pepper.
  2. 2 Beat the milk with one egg, melted butter, and olive oil to create a batter that will coat the cake.
  3. 3 Arrange four sheets of filo on a tray, and brush each sheet with the milk mixture; the milk mixture is what distinguishes tray-cooked börek from dry-fried rolled börek.
  4. 4 Spread the meat filling on top, then cover with four sheets of filo, each sheet brushed with milk and gently crumpled to create creases.
  5. 5 Brush with the remaining egg, sprinkle with sesame seeds, and bake at 190 degrees for 35 minutes until golden brown and crispy.

With an appliance

  • Air fryer 55 min

    Replace step 5: Bake at 170 degrees for 22 minutes on a smaller tray. The top of the cake browns quickly, so cover with foil for the first 10 minutes.

Start cooking