Irresistibly Flaky Turkish Spiral Borek with Spiced Ground Beef Recipe

Introduction

Discover the irresistible flakiness of Turkish Spiral Borek filled with spiced ground beef. This savory pastry combines tender, aromatic meat with crisp, buttery phyllo dough, making an impressive yet approachable dish perfect for any occasion.

Ingredients

• 1 pound Ground Beef (Can substitute with ground lamb or turkey)
• 1 medium Onion (Sauté until translucent)
• 1 tablespoon Aleppo Pepper (Substitute with paprika or red pepper flakes if unavailable)
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 cup Water
• 1 package Phyllo Dough (Ensure fresh and at room temperature)
• 1 cup Milk (Can use cream for a richer finish)
• 2 large Eggs
• 2 tablespoons Olive Oil (For cooking)
• 2 tablespoons Neutral Oil (For basting)
• 2 tablespoons Sesame Seeds
• 1 tablespoon Nigella Seeds

Instructions

1. Step 1: Sauté the chopped onion in a tablespoon of olive oil over medium heat until translucent, about 5 minutes.
2. Step 2: Add the ground beef, Aleppo pepper, salt, black pepper, and water. Simmer until the liquid evaporates and the beef is fully cooked, about 10 minutes. Remove from heat and let the mixture cool.
3. Step 3: In a bowl, whisk together the milk, eggs, and one tablespoon of neutral oil to create a smooth basting mixture.
4. Step 4: Preheat your oven to 375°F (190°C) and brush a baking pan generously with olive oil to prevent sticking.
5. Step 5: Lay two sheets of phyllo dough on a clean surface, brushing the top sheet thoroughly with the basting mixture. Place a line of the cooled meat filling along one edge.
6. Step 6: Roll the phyllo loosely into a log shape and coil it into the prepared baking pan.
7. Step 7: Repeat the layering process with the remaining phyllo sheets and filling, brushing each top sheet with the basting mixture before adding meat. Once assembled, sprinkle sesame seeds and nigella seeds evenly over the top.
8. Step 8: Bake the borek in the preheated oven for 35 minutes, or until the pastry is golden brown and crispy.
9. Step 9: Remove from the oven, cut into wedges, and serve warm. It pairs wonderfully with a refreshing yogurt sauce or a crisp side salad.

Tips & Variations

• For extra richness, substitute cream for milk in the basting mixture.
• Try using ground lamb for a more traditional Turkish flavor.
• Use fresh phyllo dough if possible, and keep sheets covered with a damp cloth to prevent drying out while assembling.
• To make it vegetarian, swap the meat filling with spinach, feta, and herbs.

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 crispness. Avoid microwaving, as it may soften the pastry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, the spiced ground beef filling can be made a day ahead and refrigerated. Make sure to cool it completely before assembling the borek to prevent the phyllo from becoming soggy.

Can I freeze the assembled borek before baking?

Absolutely. Assemble the borek, cover it tightly with plastic wrap and foil, then freeze. When ready to bake, thaw overnight in the refrigerator and proceed with baking as directed.

Irresistibly Flaky Turkish Spiral Borek with Spiced Ground Beef Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 105 reviews

Enjoy a deliciously flaky and savory Turkish Spiral Borek filled with spiced ground beef, seasoned with Aleppo pepper and aromatic seeds. This traditional pastry is perfectly crisp on the outside and tender on the inside, baked to golden perfection. Ideal as a hearty snack or a satisfying meal paired with yogurt or salad.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Savory Pastry
• Method: Baking
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Meat Filling

• 1 pound Ground Beef (Can substitute with ground lamb or turkey)
• 1 medium Onion (Sauté until translucent)
• 1 tablespoon Aleppo Pepper (Substitute with paprika or red pepper flakes if unavailable)
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 cup Water

Phyllo Dough and Basting Mixture

• 1 package Phyllo Dough (Ensure fresh and at room temperature)
• 1 cup Milk (Can use cream for a richer finish)
• 2 large Eggs
• 2 tablespoons Olive Oil (For cooking)
• 2 tablespoons Neutral Oil (For basting; such as vegetable or canola oil)

Toppings

• 2 tablespoons Sesame Seeds
• 1 tablespoon Nigella Seeds

Instructions

1. Prepare the Onion and Beef: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the ground beef, Aleppo pepper, salt, black pepper, and water. Simmer the mixture until the liquid evaporates and the beef is fully cooked, approximately 10 minutes. Remove from heat and allow the mixture to cool completely.
2. Make the Basting Mixture: In a bowl, whisk together the milk, eggs, and 1 tablespoon of neutral oil until well combined. This mixture will be used to brush the phyllo dough to keep it moist and help it crisp beautifully.
3. Preheat the Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Generously brush a baking pan with olive oil to prevent sticking and add flavor.
4. Assemble the Borek: Lay two sheets of phyllo dough together on a clean surface. Brush the top sheet thoroughly with the basting mixture. Place a line of the cooled meat filling along one edge of the dough. Carefully roll the dough with the filling into a loose log shape, then coil the log into a spiral inside the prepared baking pan.
5. Continue Layering: Repeat the process with remaining phyllo sheets and filling, layering, brushing with basting mixture, rolling, and coiling until all filling and dough are used.
6. Add the Finishing Touch: Sprinkle sesame seeds and nigella seeds evenly over the top of the assembled borek to add crunch and aromatic flavor.
7. Bake: Place the pan in the preheated oven and bake for about 35 minutes, or until the borek is golden brown and crispy on top.
8. Serve: Remove the borek from the oven, let it cool slightly, then cut into wedges. Serve warm with a refreshing yogurt sauce or a side salad to complement the rich flavors.

Notes

• Substitute ground lamb or turkey for beef if desired.
• If Aleppo pepper is unavailable, use paprika or red pepper flakes as a replacement.
• Keep phyllo dough covered with a damp towel while assembling to prevent drying out.
• Using cream instead of milk in the basting mixture will yield a richer pastry.
• Allow the meat filling to cool completely before assembling to avoid tearing the delicate phyllo sheets.
• Serve the borek warm for the best texture and flavor.

Keywords: Turkish borek, spiral borek, phyllo pastry, ground beef borek, savory pastry, Aleppo pepper recipe, baked borek