Turkish Spiral Borek Spiced Beef (Print Version)
# Ingredients:
→ Beef Filling
01 -
2 tablespoons olive oil
02 -
1 large onion, diced
03 -
450 grams ground beef (80/20)
04 -
1 teaspoon Aleppo pepper (optional)
05 -
Kosher salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
120 milliliters water
→ Milk Basting Sauce
08 -
240 milliliters milk
09 -
2 large eggs
10 -
120 milliliters neutral oil (such as canola or vegetable oil)
→ Assembly
11 -
1 tablespoon olive oil, for greasing
12 -
1 box frozen phyllo dough (430–500 grams, 15 to 18 sheets), thawed
13 -
Sesame seeds, for topping
14 -
Nigella seeds or black sesame seeds, for topping
# Instructions:
01 -
Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté diced onion until soft and translucent, about 10 minutes.
02 -
Add ground beef to the onions and cook, breaking up the meat, until fully browned, about 10 minutes.
03 -
Stir in Aleppo pepper (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Add water and simmer until liquid has evaporated, about 15 minutes. Remove from heat and let cool.
04 -
In a bowl, whisk together milk, eggs, and neutral oil until fully combined.
05 -
Preheat oven to 190°C. Brush a 40-centimeter round baking pan with 1 tablespoon olive oil.
06 -
Place 2 sheets of phyllo on a clean surface, one atop the other. Brush the top sheet with the milk mixture. Spoon 3–4 tablespoons of meat filling along the long edge, then roll up loosely.
07 -
Coil the phyllo log into a spiral and place it in the center of the prepared pan. Repeat the process with remaining phyllo and filling, extending the spiral outward in the pan.
08 -
Brush the entire surface of the assembled borek generously with the remaining milk mixture. Sprinkle with sesame and nigella seeds.
09 -
Bake for 35 minutes, until pastry is golden brown and crisp. Allow to cool slightly, cut into wedges, and serve warm.
# Notes:
01 -
Work quickly with phyllo to prevent drying, and keep unused sheets covered with a damp towel.
02 -
Let the meat filling cool completely before assembling to avoid soggy pastry.