Turkish Spiral Borek with Spiced Ground Beef Recipe

Introduction

Turkish Spiral Borek with Spiced Ground Beef is a savory pastry that combines crispy phyllo dough with a flavorful, aromatic filling. This dish is perfect for gatherings or a comforting meal at home, offering a delightful blend of textures and spices.

Ingredients

• 3 tablespoons olive oil
• 1 large onion, diced
• 1 pound ground beef (80/20)
• 1 teaspoon Aleppo pepper (optional)
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup water
• 1 cup milk
• 2 large eggs
• 1/2 cup neutral oil (such as canola or vegetable oil)
• 1 box frozen phyllo dough (15 to 18 sheets), thawed
• Sesame seeds and nigella seeds or black sesame seeds, for topping

Instructions

1. Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onions and sauté until soft and translucent, about 10 minutes.
2. Step 2: Add the ground beef to the skillet and cook, breaking it up with a spatula, until completely browned, about 10 minutes.
3. Step 3: Stir in Aleppo pepper (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1/2 cup water and simmer until completely evaporated, about 15 minutes. Remove from heat and let the filling cool. Adjust seasoning if needed.
4. Step 4: In a bowl, whisk together milk, eggs, and neutral oil to create the basting sauce.
5. Step 5: Preheat the oven to 375°F (190°C). Brush a 16-inch round baking pan with the remaining 1 tablespoon olive oil.
6. Step 6: Place 2 sheets of phyllo on a clean surface, one on top of the other. Brush the top sheet with the milk mixture.
7. Step 7: Spoon 3–4 tablespoons of the meat filling along the long edge of the phyllo, then roll it up loosely to form a log.
8. Step 8: Coil the log into a spiral and place it in the center of the prepared pan. Repeat with the remaining phyllo sheets and filling, continuing the spiral outward.
9. Step 9: Brush the finished spiral generously with the remaining milk mixture. Sprinkle with sesame seeds and nigella seeds or black sesame seeds on top.
10. Step 10: Bake for 35 minutes, or until the borek is golden and crisp. Cut into wedges and serve warm.

Tips & Variations

• For extra flavor, add fresh herbs like parsley or mint to the meat filling before rolling.
• If you can’t find Aleppo pepper, substitute with a mild chili flakes or smoked paprika for a different but delicious twist.
• Use a mix of black and white sesame seeds for a more visually appealing topping.
• Handle phyllo dough gently and keep it covered with a damp towel to prevent drying out while assembling.

Storage

Store leftover borek in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispiness. Avoid microwaving to maintain the flaky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this borek ahead of time?

Yes, you can prepare and assemble the borek in advance. Store it in the refrigerator before baking and bake it fresh when ready to serve.

Can I use other fillings besides ground beef?

Absolutely! This recipe works well with ground lamb, chicken, or vegetarian fillings such as spinach and feta or mushrooms.

Turkish Spiral Borek with Spiced Ground Beef Recipe

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Turkish Spiral Borek with Spiced Ground Beef is a deliciously flaky and savory pastry made by layering phyllo dough with a spiced ground beef filling, rolled into spirals, and baked to golden perfection. This traditional Turkish dish combines tender, flavorful meat with crispy, buttery layers, perfect for a hearty appetizer or main course.

• Author: Jeannette
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Meat Filling

• 3 tablespoons olive oil
• 1 large onion, diced
• 1 pound ground beef (80/20)
• 1 teaspoon Aleppo pepper (optional)
• Kosher salt, to taste (about 1 teaspoon)
• Freshly ground black pepper, to taste (about 1/2 teaspoon)
• 1/2 cup water

Basting Sauce

• 1 cup milk
• 2 large eggs
• 1/2 cup neutral oil (such as canola or vegetable oil)

Assembly

• 1 box frozen phyllo dough (15 to 18 sheets), thawed
• Sesame seeds, for topping
• Nigella seeds or black sesame seeds, for topping
• 1 tablespoon olive oil (for brushing baking pan)

Instructions

1. Prepare the Meat Filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 10 minutes.
2. Cook the Ground Beef: Add the ground beef to the skillet and cook, breaking it up with a spatula, until fully browned, about 10 minutes.
3. Season the Meat: Stir in Aleppo pepper (if using), kosher salt, and black pepper. Mix well to combine the flavors.
4. Simmer the Filling: Pour in 1/2 cup water and allow the mixture to simmer until the water is completely evaporated, about 15 minutes. Remove from heat and let the filling cool completely. Adjust seasoning if necessary.
5. Make the Basting Sauce: In a bowl, whisk together the milk, eggs, and neutral oil until smooth and well combined.
6. Prepare the Baking Pan: Preheat the oven to 375°F (190°C). Brush a 16-inch round baking pan with the remaining 1 tablespoon of olive oil to prevent sticking.
7. Assemble the Borek Spirals: Lay 2 sheets of thawed phyllo dough on a clean surface, one over the other. Brush the top sheet generously with the milk mixture. Spoon 3–4 tablespoons of the cooled meat filling along the long edge of the dough, then roll it up loosely into a log.
8. Form the Spiral: Coil the log into a spiral shape and place it in the center of the prepared baking pan. Repeat the rolling and coiling process with the remaining phyllo sheets and meat filling, spiraling outward until the pan is filled.
9. Finish and Bake: Brush the entire spiral generously with the remaining milk mixture. Sprinkle sesame seeds and nigella seeds evenly on top for added flavor and texture.
10. Bake and Serve: Bake the borek in the preheated oven for 35 minutes or until the crust is golden brown and crisp. Remove from oven, let cool slightly, cut into wedges, and serve warm.

Notes

• You can substitute Aleppo pepper with mild red pepper flakes if unavailable.
• Make sure to thaw phyllo dough properly to avoid tearing during assembly.
• Keep the phyllo sheets covered with a damp towel while working to prevent them from drying out.
• For a vegetarian option, substitute spiced ground beef with sautéed mushrooms and spinach.
• Serve borek warm for the best texture and flavor.

Keywords: Turkish borek, borek recipe, spiced ground beef pastry, phyllo dough recipes, savory spiral pastry, Turkish appetizers