Borek with meat - Easy borek - Filo(phylo pastry) stuffed with meat - Turkish meat pie - بورك باللحم

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey offers a leaner option, while ground pork is often more affordable.

phyllo dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: homemade dough

Whole wheat adds fiber, and homemade can reduce costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy, while vegetable oil is budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is richer in protein, while sour cream is often less expensive.

Heat the oil in a pan over medium heat, add the onion and after 1-2 minutes add the lamb meat (or beef) and cook for a few minutes until the meat is just cooked through. Add the green onion and remove from heat. Leave to cool down.

Prepare the brushing mixture for phyllo dough. In a bowl, combine egg, melted butter, milk, salt, and black pepper. Mix well and set aside.

Phyllo pastry is usually sold frozen, so take it out from the freezer 30 minutes before working with it to let it defrost.

Take 2 leaves of phyllo dough, place the first leaf on a flat surface and brush it with the butter mixture. Place the second leaf on top and brush again with the butter mixture. Place the filling for Borek and roll it like a cigar.

Preheat the oven to 180°C (360°F). Place the rolled borek in a baking tray and brush with the leftover butter mixture. Bake on a medium rack for 35-40 minutes until done and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

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