Irresistibly Flaky Turkish Spiral Borek with Spiced Ground Beef Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the Finishing Touch: Sprinkle sesame seeds and nigella seeds evenly over the top of the assembled borek to add crunch and aromatic flavor.
- 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.
- 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
