Lamb and pine nut börek

Lamb and pine nut börek

By
From
Turquoise
Serves
6-8
Photographer
Lisa Cohen and William Meppem

The quantities given here will make four big börek, each of which will give about six slices. Serve as part of a mezze selection or as nibbles at a drinks party.

Ingredients

Quantity Ingredient
500g minced lamb
1 small purple onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
1/4 cup flat-leaf parsley leaves, shredded
3 teaspoons Lamb spice mix
1 teaspoon sea salt
1 quantity Yoghurt pastry, in two pieces
1 free-range egg yolk
50ml milk

Method

  1. Preheat the oven to 170ºC and lightly grease a large baking sheet.
  2. Combine the lamb, onion, garlic, oil, parsley, spice mix and salt in a bowl and use your hands to knead the mixture to a smooth, homogeneous paste.
  3. Cut each piece of pastry in half so you have four portions. On a lightly floured work surface, roll out each piece of pastry to a large rectangle about 2 mm thick. Sprinkle a quarter of the filling over the long edge and roll up to form a long log. Pinch the short ends to seal. Repeat with the other pieces of pastry.
  4. Transfer the four logs to the prepared baking sheets, seam-side down and with the sealed ends tucked underneath. Mix the egg yolk and milk to make an egg wash, then brush the pastry with this. Bake for 20 minutes until golden brown. Allow to cool a little, then cut each log into six slices, using a serrated knife, and serve immediately.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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