Börek with spiced beef and pistachios
- 2 tbsp olive oil
- 1 onion, peeled and finely chopped
- 300 g minced beef (or lamb)
- 30 g pistachios, roughly chopped
- 10 g (i.e. one) dried apricot, finely chopped
- 1 tsp Turkish red pepper flakes (pul biber)
- 0.5 tsp ground cumin
- 0.5 tsp ground allspice
- 0.5 tsp paprika
- 0.25 tsp ground coriander
- 0.25 tsp ground ginger
- 0.25 tsp ground cinnamon
- 2 tbsp finely chopped flat-leaf parsley (without thick stalks)
- 2 tbsp butter
- salt and pepper
- 1 egg
- 100 ml olive oil
- 100 ml yoghurt
- 100 ml whole milk
- c. 12 sheets of filo pastry (c. 225 g)
- nigella seeds and/or sesame seeds, to sprinkle on top
- Preheat the oven to 180 C (355 F).
- Fry the onion in the olive oil over a medium heat, stirring regularly, until slightly coloured but not burnt, 10-15 minutes.
- Increase the heat and add the meat, breaking it into small pieces as it cooks. When the meat is cooked through, mix in pistachios, apricot and spices.
- Fry for another couple of minutes, stirring regularly. Season. Take off the heat and mix in the parsley and butter.
- In a bowl, whisk together the egg and olive oil. When blended, whisk in the yoghurt, then finally the milk.
- Line a baking sheet with baking parchment.
- Take out the filo pastry and cover with a damp cloth. Filo pastry dries out very quickly, so don’t skip this step.
- Take two sheets of pastry, making sure they are exactly on top of each other. My sheets are roughly 38×32 cm.
- Cut the sheets in half length-wise. That’ll leave you two double sheets of roughly 38×16 cm.
- Spread around 1 tbsp of the egg mixture on each, making sure the pastry is thoroughly moist on top, but not so much it’s wet all the way through.
- Add a tbsp or so of the filling at the short end furthest away from you. Roll it up until the filling is covered.
- Fold in the sides and continue rolling until you reach the end. Place on the baking parchment, seam side down.
- Repeat until you have run out of filling.
- Brush the börek rolls with the egg mixture. There will probably be too much of the mixture.
- Only apply enough to make sure the böreks are nicely moistened but not oversaturated. Sprinkle over a few nigella seeds or sesame seeds.
- Roast until nicely golden, 30-40 minutes. Leave for a few minutes before serving.
- Börek reheats well, for example in a dry pan over low heat.