Turkish Spiral Borek with Spiced Ground Beef Recipe
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.
- 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
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
- 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.
- 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.
- Season the Meat: Stir in Aleppo pepper (if using), kosher salt, and black pepper. Mix well to combine the flavors.
- 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.
- Make the Basting Sauce: In a bowl, whisk together the milk, eggs, and neutral oil until smooth and well combined.
- 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.
- 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.
- 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.
- 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.
- 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
