Turkish Spiral Borek with Spiced Ground Beef Recipe
Turkish Spiral Borek with Spiced Ground Beef is a delicious savory pastry featuring layers of flaky phyllo dough filled with a flavorful mix of sautéed onions and seasoned ground beef. Baked until golden and crisp, this traditional Turkish dish is perfect as a hearty appetizer or comforting main course, showcasing a wonderful blend of warm spices and textures.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
Ingredients
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 and Assembly
- 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
- 1 tablespoon olive oil (for brushing the pan)
Instructions
- Sauté Onions: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onions and sauté until soft and translucent, about 10 minutes.
- Cook Ground Beef: Add ground beef to the skillet, breaking it up with a spatula. Cook until completely browned, about 10 minutes.
- Season and Simmer: Stir in Aleppo pepper (if using), kosher salt, and black pepper. Add 1/2 cup water and let it simmer until the water has completely evaporated, about 15 minutes. Remove from heat and let the filling cool. Adjust seasoning if needed.
- Prepare Basting Sauce: In a bowl, whisk together milk, eggs, and neutral oil until well combined.
- Preheat Oven and Prepare Pan: Preheat oven to 375°F (190°C). Brush a 16-inch round baking pan with the remaining 1 tablespoon olive oil.
- Assemble the Borek: Place two sheets of thawed phyllo dough on a clean surface, one on top of the other. Brush the top sheet generously with the milk mixture. Spoon 3–4 tablespoons of the meat filling along the long edge of the dough and roll it up loosely into a log.
- Form the Spiral: Coil the rolled log into a spiral shape and place it in the center of the prepared pan. Repeat the process with remaining phyllo sheets and filling, coiling each log outward around the spiral to form a large circular pastry.
- Final Basting and Topping: Brush the entire spiral generously with the remaining milk mixture. Sprinkle sesame seeds and nigella seeds evenly on top.
- Bake: Bake in the preheated oven for 35 minutes or until the borek is golden brown and crisp.
- Serve: Remove from oven, let cool slightly, then cut into wedges and serve warm.
Notes
- Thaw phyllo dough completely before use to prevent tearing.
- Be gentle when handling phyllo sheets as they are delicate and can dry out quickly; cover with a damp towel while assembling.
- Aleppo pepper adds a mild heat and fruitiness but can be omitted or replaced with mild chili flakes if unavailable.
- Adjust the seasoning of the filling after cooking to suit your taste.
- This borek can be prepared ahead of time and baked just before serving.
