Description
Golden Spiral Turkish Börek is a savory pastry that features a delicious filling of seasoned ground meat, aromatic herbs, and warm spices, all encased in layers of delicate, flaky dough. This börek is meticulously crafted into a beautiful spiral shape and baked to golden perfection, resulting in a satisfyingly crisp and flavorful dish. It’s a show-stopping centerpiece for any meal and a true delight to share.
Ingredients
- 1 package phyllo dough (or 4 large Turkish yufka sheets)
- ½ cup melted butter (or olive oil) for brushing
- 1 lb (450 g) ground beef or lamb
- 1 large onion, finely chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp black pepper
- 1 tsp salt
- 2 tbsp parsley, chopped
- 1 egg yolk
- 2 tbsp milk or yogurt
Preparation
Step 1: Prepare the Meat Filling
- Warm the olive oil in a large skillet over medium heat.
- Add the finely chopped onions and cook until they become soft and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Add the ground beef or lamb to the skillet. Break it up with a spoon and cook until it is fully browned, ensuring no pink remains. Drain off any excess grease.
- Stir in the tomato paste, paprika, ground cumin, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
- Let the mixture cook together for another 2–3 minutes, allowing the flavors to meld.
- Sprinkle in the fresh parsley, stir well, then remove the skillet from the heat and allow the filling to cool slightly before assembling the börek.
Step 2: Assemble the Börek
- Preheat your oven to 375°F (190°C).
- Lightly grease a large baking pan.
- Lay out one phyllo sheet (or yufka) on your counter or a clean, flat surface. Keep the remaining sheets covered with a damp cloth to prevent them from drying out.
- Gently brush the entire surface of the phyllo sheet with melted butter (or olive oil), ensuring even coverage.
- Spoon a line of the meat filling along the long edge of the dough, leaving a small border at the edges.
- Roll the dough up into a tight log, starting from the edge with the filling. Press the sides gently to seal as you go, preventing the filling from escaping during baking.
- Coil the filled roll into a spiral shape on the prepared baking pan. Start from the center and work your way outwards.
Step 3: Create the Spiral
- Continue with the rest of the phyllo sheets and meat filling, repeating the rolling and coiling process.
- Attach each new roll to the end of the previous one on the baking pan, extending the spiral outwards. Arrange the rolls tightly together to maintain the spiral shape and create a cohesive pastry.
Step 4: Prepare for Baking
- In a small bowl, whisk together the egg yolk with the milk or yogurt until well combined. This mixture will give the börek a beautiful golden color and a slightly richer flavor.
- Brush the entire surface of the assembled spiral börek generously with the egg yolk mixture, ensuring even coverage. This will help the pastry brown evenly and create a crisp, glossy finish.
Step 5: Bake the Börek
- Place the baking pan in the preheated oven and bake for 35–40 minutes, or until the pastry turns a deep golden brown and is perfectly crisp.
- Keep a close eye on the börek during baking to prevent it from burning. If it starts to brown too quickly, you can tent it loosely with foil.
- Once baked, remove the börek from the oven and let it cool for a few minutes before slicing and serving. This will allow the filling to set slightly and make it easier to cut.
Why You’ll Love This Recipe
- Flavorful Filling: The combination of seasoned ground meat, aromatic garlic, and warm spices creates a rich and satisfying flavor that is both savory and comforting.
- Crisp & Flaky Texture: The layers of phyllo dough create a delightfully crisp and flaky texture that contrasts perfectly with the tender filling.
- Impressive Presentation: The spiral shape makes this börek a beautiful centerpiece for any meal, perfect for serving to guests.
- Versatile: You can customize the filling with different types of ground meat or add other vegetables to suit your preferences.
- Make-Ahead Option: You can assemble the börek ahead of time and bake it just before serving, making it a convenient option for entertaining.
Serving Suggestions
- Serve warm as a main course with a side salad or yogurt.
- Enjoy as a snack or appetizer.
- Pair with a cup of Turkish tea or coffee.
Tips
- Keep phyllo dough covered with a damp cloth to prevent it from drying out.
- Use melted butter or olive oil for brushing to achieve the best flavor and texture.
- Don’t overfill the rolls, or they may burst during baking.
- Brush the börek generously with the egg yolk mixture for a beautiful golden color.
- Let the börek cool slightly before slicing to prevent it from falling apart.
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour 10 minutes
Nutritional Information
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 350-450 per serving
- Protein: 20-25g per serving
- Sodium: 400-500mg per serving
Conclusion
Golden Spiral Turkish Börek is a delicious and visually stunning pastry that is sure to impress. With its savory filling, flaky crust, and beautiful presentation, this börek is perfect for any occasion. Whether you’re serving it as a main course, appetizer, or snack, it’s a guaranteed crowd-pleaser. Enjoy the process of creating this culinary masterpiece and savor every bite!
Questions and Answers
Q1: Can I use a different type of meat in the filling?
A: Absolutely! While the recipe calls for ground beef or lamb, you can easily substitute it with ground turkey, chicken, or even a vegetarian alternative like lentils or crumbled tofu. Just adjust the seasoning accordingly to complement the flavor of your chosen filling.
Q2: Can I prepare the börek ahead of time?
A: Yes, you can assemble the börek up to a day in advance. Cover it tightly with plastic wrap and store it in the refrigerator. When ready to bake, remove it from the fridge about 30 minutes before baking, brush with the egg yolk mixture, and bake as directed.
Q3: What if I don’t have phyllo dough?
A: While phyllo dough is traditional for börek, you can use Turkish yufka sheets as a substitute. You may need to adjust the rolling and layering technique slightly depending on the size and thickness of the yufka sheets.
Q4: How do I prevent the phyllo dough from drying out while I’m working with it?
A: The best way to prevent phyllo dough from drying out is to keep the stack of sheets covered with a damp (not wet) cloth while you’re working. Only remove one sheet at a time as you need it.
Q5: Can I freeze leftover börek?
A: Yes, you can freeze baked börek. Wrap it tightly in plastic wrap and then in foil, or place it in an airtight container. To reheat, bake in a preheated oven at 350°F (175°C) until heated through. You can also reheat individual slices in a microwave, but the crust may not be as crispy.
