Borek Recipe With Meat Filling Recipes

TURKISH BOREK

Turkish Borek image

Provided by Scott Conant

Time 2h20m

Yield 10 servings

Number Of Ingredients 11

Ingredients

6 tablespoons extra-virgin olive oil
1 pound mild green peppers, such as cubanelles or Anaheims, stemmed, seeded and coarsely chopped
1 tablespoon pul biber pepper (Aleppo pepper)
1 large onion, coarsely chopped
Salt and freshly ground black pepper
2 pounds ground beef
3/4 cup canola oil, plus more for brushing
5 large eggs
1 cup milk
One 16-ounce package yufka dough
2 tablespoons nigella sativa (black cumin seeds)

Steps:

In a large, deep skillet, heat the olive oil over moderate heat. Add the peppers, pul biber and onions, season with salt and pepper and cook, stirring frequently, until softened, about 10 minutes. Add the beef and cook until the liquid has evaporated, about 10 minutes. Season with salt and pepper. Continue cooking over moderate heat, stirring occasionally, until the vegetables are softened, about 15 minutes. Transfer the vegetables and meat to a bowl and let cool slightly.
Preheat the oven to 400 degrees F and lightly oil a 9- by 13-inch glass baking dish.
In a medium bowl, whisk the eggs with the milk and 1/2 cup of the canola oil. Lay a sheet of yufka on a work surface and brush with the egg mixture; repeat until you have a stack of 2 sheets. Transfer the stack to the baking dish and spread one-third of the beef mixture on top. Repeat the layering twice more with the brushed yufka sheets and beef filling, then end with a stack of brushed yufka.
Trim the overhanging yufka slightly and tuck it under itself. Brush any remaining egg mixture on top of the borek, top with the nigella sativa seeds and bake until deeply golden on top and sizzling, about 45 minutes. Let the borek rest for 20 minutes before cutting into squares and serving.

FETA, HERB & SPRING ONION BOREK

Feta, herb & spring onion borek image

Try this classic borek for lunch or dinner, with crispy filo pastry and a tasty feta, herb and spring onion filling that doesn't require cooking in advance

Provided by Melek Erdal

Categories Lunch

Time 1h

Number Of Ingredients 14

Ingredients

270g filo pastry
1 tbsp olive oil, plus extra for brushing
2 egg yolks (freeze the whites for another recipe)
a pinch each of nigella seeds and sesame seeds, to serve
250g feta
1 green bird's-eye chilli, finely chopped
3 medium spring onions, finely chopped
handful of coriander, finely chopped
handful of mint, finely chopped
handful of dill, finely chopped
6 tbsp olive oil
1 egg, beaten
50ml olive oil
70ml milk

Steps:

Heat the oven to 200C/180C fan/gas 6. Prepare the filling first. Mash the feta in a bowl with the back of a fork. Add the chilli, spring onions, herbs and olive oil, then mix everything well using the fork.
For the sauce, whisk the beaten egg with the olive oil and milk in a small bowl until fully combined.
Lay the filo sheets on a clean work surface and cover with a clean, damp cloth to ensure they don't dry out as you work. Brush the base of a shallow 20cm round ovenproof dish with some olive oil.
Layer six sheets of filo in the bottom of the dish, overlapping them by about 45 degrees and fanning them out, also ensuring that half of each sheet covers the base while the other half overhangs the dish. Between each addition, liberally brush the sheets with the sauce. The entire base should be covered with the filo, and the filo generously basted in the sauce.
Tip in all the filling, then fold the overhanging filo over the filling to enclose it, brushing the sheets with more sauce as you do. Cover the top with a final sheet of filo, but don't brush this with the sauce.
Whisk the egg yolks with the 1 tbsp olive oil and brush this on top of the borek. Sprinkle with the sesame and nigella seeds and bake for 30 mins until golden brown.

Nutrition Facts : Calories 446 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.5 milligram of sodium

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