Black Garlic & Spiced Lamb Börek
You can't go wrong with spiced lamb wrapped in crispy phyllo dough, and the black garlic gives this Börek a unique touch.
Ingredients
Borek
- 1 lb ground lamb
- 16 sheets phyllo pastry dough
- 1 large onion diced
- 1 package cremini mushrooms diced
- 15 mint leaves minced
- 3 tbsp roughly chopped black garlic
- 3 garlic cloves minced
- 3 tbsp pine nuts
- 2 tsp cumin
- 1 tsp cinnamon
- 1 tsp paprika
- 1 tsp cayenne pepper
- ½ tsp allspice
- 2 tbsp melted butter
- Salt & pepper to taste
Yogurt wash
- 3 tsbp yogurt
- 1 egg
- 2 tbsp melted butter
- 2 tbsp olive oil
Yogurt Sauce
- 1 cup plain Greek yogurt
- ½ tsp garlic minced
- Juice from ½ lemon
- 2 tbsp olive oil
- Salt to taste
Instructions
- In a large pan or skillet, saute the mushrooms and then the onions, adding garlic in the last 5 minutes of sauteeing. Then cook the lamb in the pan (breaking it apart into small chunks with a spatula), adding the spices, pine nuts, mint, and black garlic. Once lamb is cooked through, combine it with the mushrooms and set aside.
- Preheat oven to 400 degrees.
- In a bowl, mix together the ingredients for yogurt wash. On a clean dry surface, place one sheet of phyllo dough. With a silicone basting brush, lightly brush the phyllo sheet with this yogurt brush. Then place a new phyllo sheet on top of this and brush a bit more yogurt wash on top. Continue this process until you have 4 sheets.
- Now, add a fourth of the lamb mixture in a thin band along the long side. Now roll it up from the filling side and place aside. Repeat this process for four more pastry rolls.
- When completed, place one pastry roll into the middle of a cast iron pan and roll it into a spiral. Add each remaining pastry end-to-end until you’ve used all the rolls. Brush some melted butter on top and sprinkle with sesame seeds. Bake in oven for 35-40 minutes until golden on top.
- Mix together ingredients for yogurt sauce. Cut the borek like pizza slices and serve topped with yogurt sauce.