A savory pastry filled with seasoned meat, herbs, and spices, encased in flaky dough and baked to a beautiful golden crisp.
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: Warm the olive oil in a skillet over medium heat. Add the finely chopped onions and cook until they become soft and translucent, stirring occasionally to prevent burning. This usually takes about 5-7 minutes.
Step 2: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
Step 3: Add the ground beef or lamb to the skillet. Break it up with a spoon and cook until it’s fully browned, ensuring no pink remains. Drain off any excess grease from the pan.
Step 4: Mix in the tomato paste, paprika, ground cumin, salt, and black pepper. Stir well to combine the spices evenly with the meat. Let everything cook together for another 2–3 minutes, allowing the flavors to meld.
Step 5: Sprinkle in the fresh parsley, stir it through the meat mixture, and remove the skillet from the heat. Allow the filling to cool slightly while you prepare the dough.
Step 6: Preheat your oven to 375°F (190°C).
Step 7: Lay out one phyllo sheet (or yufka) on a clean, flat surface. Brush it gently with melted butter or olive oil, ensuring you cover the entire surface lightly. This will help create the flaky layers.
Step 8: Spoon a line of the meat filling along the long edge of the dough, leaving a small border.
Step 9: Roll the dough up into a tight log, pressing the sides to seal as you go. This will prevent the filling from spilling out during baking.
Step 10: On a greased baking pan, coil the filled roll into a spiral shape, starting from the center.
Step 11: Continue with the rest of the phyllo sheets, filling and rolling each one and attaching each new roll to the end of the previous one, extending the spiral. This creates a continuous, impressive spiral börek.
Step 12: In a small bowl, whisk together the egg yolk and milk (or yogurt).
Step 13: Brush the entire surface of the finished spiral generously with the egg yolk mixture. This will give the börek a beautiful golden-brown color and a glossy finish.
Step 14: Bake in the preheated oven for 35–40 minutes, or until the pastry turns golden brown and is perfectly crisp.
Step 15: Remove from the oven and let it cool slightly before slicing and serving.
Why you’ll love this recipe:
This Golden Spiral Turkish Börek recipe is a crowd-pleaser because it combines savory flavors with a delightful texture. The flaky, crispy layers of phyllo dough contrast perfectly with the rich, well-seasoned meat filling. It’s also visually stunning, making it a great centerpiece for any meal.
Serving Suggestions:
- Serve warm as an appetizer or main course.
- Pair it with a side salad of mixed greens and a light vinaigrette.
- Offer a dollop of plain yogurt on the side for dipping.
- Serve with a traditional Turkish tea or a glass of red wine.
Tips:
- Keep the phyllo dough covered with a damp cloth while working to prevent it from drying out.
- Don’t overfill the rolls to prevent them from bursting during baking.
- If using yufka, you may need to adjust the baking time slightly.
- For a vegetarian version, replace the meat with sautéed vegetables such as zucchini, carrots, and potatoes.
Preparation Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Nutrition Information: (per serving, approximate)
- Calories: 450
- Protein: 25g
- Sodium: 800mg
Conclusion:
Golden Spiral Turkish Börek is a delicious and visually impressive dish that’s perfect for any occasion. With its flaky layers and savory filling, it’s sure to be a hit with family and friends. Enjoy the process of creating this masterpiece, and savor every bite!
Questions and Answers about this recipe:
Q1: Can I use different types of meat in this recipe?
A1: Yes, you can use ground beef, ground lamb, or even a mixture of both. You can also use ground turkey or chicken for a lighter version. Just make sure to adjust the seasoning accordingly.
Q2: What if I don’t have phyllo dough or yufka? Can I use something else?
A2: While phyllo dough or yufka are traditional, you can try using puff pastry as a substitute. However, the texture will be slightly different, and it won’t be quite as flaky.
Q3: How do I prevent the phyllo dough from drying out while I’m working with it?
A3: The best way to prevent phyllo dough from drying out is to keep it covered with a damp cloth while you’re not using it. This will help maintain its moisture and prevent it from becoming brittle.
Q4: Can I prepare the börek ahead of time and bake it later?
A4: Yes, you can assemble the börek ahead of time, cover it tightly with plastic wrap, and store it in the refrigerator for up to 24 hours. When you’re ready to bake it, brush it with the egg yolk mixture and bake as directed.
Q5: Is there a vegetarian version of this recipe?
A5: Absolutely! You can easily make a vegetarian version by replacing the meat filling with sautéed vegetables such as zucchini, carrots, potatoes, and spinach. You can also add some crumbled feta cheese for extra flavor.
