If you think this Boreklooksstunning, just wait until you taste it!!
Borek is found in different guises and goes by various names burek, bourekas, byrek etc.
But the thing they all have in common?Theyre all irresistible!
Prevent screen from sleeping
Lamb Borek
Savoury pastries are hard to beat.
This deliciously flaky, baked pastry comes stuffed with different fillings.
It might be meat, vegetables, potato, cheese or some combination.
The shape also varies depending where its made.
Sometimes they are flat pastries, sometimes a log shape and other times resemble a pie.
Sometimes they also come in a charmingly rustic coil shape which is what Ive chosen today.
The filling for this one isSpiced Lamb.
Readily available in Australian supermarkets nowadays, alongside pasta sauces.
Spice mix All spices it’s possible for you to find at everyday super markets!
Currants This can be substituted with raisins or sultanas.
If using these, they are best chopped as they are a little larger than currants.
Pine nuts These add that sweet, creamy nuttiness that you only get from pine nuts!
Pistachios would make a nice alternative.
Topping Butter for brushing to make the pastry golden, and sesame seeds for a traditional finish!
It comes frozen or fresh, in the fridge section of grocery stores.I recommend getting fresh filo.
Its more pliable and easier to work with.See below for more on this.
It can be prone to breaking if not handled correctly.
But if you follow a few simple steps, theres nothing tricky about it at all!
Never have a go at speed up thawing by placing in a warm environment.
Dont manhandle it like a slice of ham!
(The best part!)
Toast the pine nutsin a skillet (no oil needed) over medium heat until its lightly golden.
When ready, immediately remove the pine nuts from the skillet.
Cook lambSaute the onion and garlic in a skillet over high heat.
Cooking off the spices is always a good thing where possible because it brings out the flavour.
Cook on low for 5 minutes or until the liquid mostly reduces.
The goal: A juicy filling thats not watery, else it will soak the delicate filo pastry.
Cool Once the filling is ready, remove the skillet from the stove and let it cool.
Hot filling inside pastry will steam and make the pastry soggy, so cooling is essential!
While the pastry is cooking, start preparing the other components.
You will still have a crispy top because we only brush the yoghurt between the layers of filo.
Indeed we will brush the top with butter to make the surface nice and crispy!
Mix Simply place the yoghurt, butter and egg in a small bowl or jug and mix to combine.
The mixture will look curdled but this is normal.
Reheat if needed The yoghurt wash will look a bit split and lumpy when the butter becomes cold.
Just warm, not hot.
If its too hot, it melts the filo pastry, making it sticky and difficult to work with.
Part 3: Preparing filo layers
Prepare filo pastry Unwrap and unroll the filo pastry.
Peel off one layer and place on a work surface.
Just as long as the surface areas ismostlycovered, thats sufficient.
Four layers of filo Each Borek log needs 4 layers of filo pastry.
Brush the yoghurt wash between each layer, but dont brush the final layer.
Roll Now roll up the filo pastry into a log.
It doesnt need to be super tight.
In fact, its supposed to be fairly loose.
But the looser the roll is, the harder it is to handle when moving/coiling.
So aim for something in between!
Youll see me using a knife in the recipe video below.
Now, spiral-forming time!
So well form the shape on a sheet of baking paper.
Spiral Place one Borek log on a sheet of baking / parchment paper.
Roll into spiral Roll the borek into a fairly loose coil thats touching but not squished.
Look Ma, the filo pastry didnt crack!Thats the yoghurt wash at work!
Do this by stuffing the end of one roll inside the end of the other.
Using a bit of yoghurt wash to help them adhere.
Then continue wrapping it around the existing spiral to continue.
Repeat with the 3rd log.
Now, its time to bake!
Any similar sized round baking dish such as a tart pan or large pie dish will work just fine.
you’re able to even free-form it on a baking tray because Borek will not spread when baking.
Whatever you use for your baking vessel, brush it with melted butter so the borek doesnt stick.
It would be a crying shame if the pastry gets stuck to the skillet after all that work!!
Transfer to skillet Use the paper to pick up the Borek and place it in the skillet.
Then use your hands to slide the paper out from underneath.
I tried a few methods for the transferring move,and this was by far the easiest.
For the record, I also tried making one thick log instead of a spiral.
This works just fine and looks impressive when youre making it.
But it does require a deft touch when rolling.
Youd think its easier than a spiral but actually its harder because filo pastry is quite delicate!
Butter and sesame seeds Brush the Borek surface with cooled melted butter, then sprinkle with sesame seeds.
Bake 40 minutes Bake for 40 minutes until golden.
Part 5: Serving borek
Slice To serve, cut wedges like a pie.
And the smell!!!
The world will stop turning for a moment.
There may be guest applause.
No, therewillbe applause.
And you will totally deserve the ovation, becauselookat that thing.
So lap it up!
Then let people help themselves!
What to serve with Borek
Borek is good served hot, warm or even at room temperature.
For this rich, meat-filled pastry, a fresh salad with crisp vegetables makes an ideal partner.
Prevent screen from sleeping
Given the provenance of Borek, think Mediterranean or Middle Eastern and you cant go wrong.
Yes Dozer, the bag contains cake.
