Borek
Introducing our delicious Borek recipe, where tantalising spices and flavours unite with a rustic, flaky texture that will make your taste buds sing. Rich in antioxidants and phytochemicals, spices are linked with anti-inflammatory and immune-supporting properties. Combined with lean beef, this recipe delivers an iron and protein-packed punch to support your energy levels, immune system, concentration and muscle growth and repair. Get ready to savour every bite of this charming swirl of nutrient-packed pastry.
Serves 5
Ingredients:
Extra virgin olive oil
1 large brown onion, diced
2 garlic cloves, minced
500g lean beef mince
1 ½ tsp ground cumin
¾ tsp each ground coriander, cinnamon, paprika
½ tsp allspice
Salt and pepper, to taste
¼ cup currants
¼ cup pine nuts
1 cup tomato passata
¼ cup water
2 to 3 big handfuls baby spinach
1 egg
2 tbsp Greek yoghurt
12 sheets filo pastry
White sesame seeds
Method:
Filling
Heat 2 tablespoons of extra virgin olive oil in a large saucepan. Cook onion and garlic until softened.
Add beef mince and cook until brown, breaking it up as you go.
Add the spices and cook for a further minute.
Add tomato passata, water, currants, pine nuts and mix.
Bring to a simmer then reduce heat to medium-low and cook until most liquid evaporates. The mixture should be moist, but not watery.
Stir through the baby spinach and remove from heat. Allow to cool.
The filo
Preheat the oven to 180 degrees (fan forced).
Make the yoghurt wash by mixing the Greek yoghurt, egg and 1 tablespoon of extra virgin olive oil in a small bowl.
Place 1 sheet of filo pastry on a clean work surface and cover the remaining sheets with a damp tea towel to prevent drying out.
Brush the filo sheet lightly with the yoghurt wash.
Add another filo sheet on top, and brush again with yoghurt wash. Repeat until you have 4 layers in total, but do not brush the last filo with yoghurt.
Place ⅓ of the lamb filling along the bottom edge. Gently roll the filo into a log.
Repeat steps 3 to 6 until you have 3 logs, or all of the filing has been used
Assembly
Take one log and place on a sheet of baking paper. Gently shape into a spiral. Grab the second log and join it to the first log by stuffing the ends inside each other. Use the yoghurt wash to help stick. Repeat with the final log.
Transfer baking paper with the borek onto a circular cast iron skillet.
Brush or spray the filo pastry with 1 tablespoon of extra virgin olive oil and sprinkle with sesame seeds.
Bake for 40 mins or until the pastry is golden.
Remove from oven, cut borek into wedges like a pie (or pull apart) and serve with a side of your favourite vegetables.
