Lamb Boreks
Ingredients
- 2 tbsp olive oil, plus extra for brushing ⓘ
- 1 None small onion, finely chopped ⓘ
- 1 clove garlic, minced ⓘ
- 1 tbsp pine nuts ⓘ
- 1/4 tsp allspice ⓘ
- 1/2 cup golden raisins ⓘ
- 18 oz ground lamb
- 1 tsp salt ⓘ
- 2 tbsp chopped fresh dill ⓘ
- 1 None large egg ⓘ
- 3.5 oz soft goat cheese ⓘ
- 13.5 oz filo pastry ⓘ
- None None sesame seeds, for sprinkling ⓘ
- None None plain yogurt, to serve ⓘ
- None None pomegranate molasses, to serve ⓘ
Instructions
- Heat olive oil in a medium saucepan over low heat. Cook onion and garlic for 5 mins, until tender. Add pine nuts, allspice and raisins. Saute gently for 2-3 mins.
- Add lamb, breaking apart any lumps with a large fork or the back of a spoon. Cook gently until seared. Season then remove from heat. Let cool then mix in dill, egg and goat cheese.
- Preheat oven to 375°F. Lightly brush top of filo dough sheets with olive oil then fold them in 1/2 widthwise. Spread lamb along 1 long edge of each sheet of filo dough using 2 tbsp mixture each. Roll into thin rolls then curl into spirals. Arrange in a shallow baking dish lined with parchment paper, tucking ends in.
- Brush tops with olive oil and sprinkle with sesame seeds. Bake for about 30 mins, until golden brown.
- Serve with yogurt drizzled with pomegranate molasses.
Nutrition & Diet Analysis (per serving)
1096
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).