Borek is one of the most popular pastries in Turkish cuisine. It’s similar to pasty but made with phyllo pastry. You can put any ingredient you like. There are a lot of kinds of borek here; with cheese, with potatoes, with minced meat, with spinach, with green lentil, with leek, etc. Today I made meatballs, and didn’t use all the meat, so I decided to make some borek with the rest of the minced meat. It’s so easy and delicious. You can have it with your breakfast or at 5 o’clock tea or at any time you like.
• 4 phyllo pastry sheets
• 1 egg
• 1 coffee cup milk
• ½ kg minced meat
• 1 big onion, diced
• ½ cup olive oil
• 1 cup minced parsley
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 2 tbsp nigella seed
First let’s prepare the mixture for filling. In a large pan, saute onion in olive oil until golden. Add minced meat, salt, black and red pepper. Saute them until the water of mince meat evaporates. When you take it from heat, add parsley and mix them. Let it cool.
Lay one of the phyllo pastry sheets on a table or counter. Cut it into 4 pieces evenly (you’ll draw a plus while cutting to have 4 pieces). It will be like a triangle. Put some filling mixture with a spoon on the widest side of each piece. Then fold the vertical sides so that the mixture won’t come out. Then start Rolling from the widest side to the narrow. Finally dampen your fingers and stick the last fold with your fingers gently.
Preheat the oven to 180C (356F).
Oil the oven tray with a brush and place these pieces of borek on it. Do the same for all phyllo sheets.
In a small cup mix milk and egg together. With a brush spread it on each borek.
Finally sprinkle some nigella seed on each of them.
Put the tray in oven and cook them 30 minutes.
Meanwhile you can prepare your tea and after taking the tray out, serve it with a cup of tea.