Lamb Börek Tarifi

Malzemeler

• 2 tablespoons olive oil1 large onion, diced2 teaspoons salt2 pounds ground lamb4 cloves garlic, minced2 tablespoons currants3 tablespoons toasted pine nuts2 teaspoons ground cumin1 teaspoon ground coriander1 teaspoon ground cinnamon1 teaspoon paprika1 teaspoon freshly ground black pepper0.5 teaspoon cayenne pepper0.25 teaspoon allspice1.5 cups tomato sauce0.25 cup water1 large egg3 tablespoons full-fat plain Greek yogurt2 tablespoons water2 tablespoons butter, melted12 sheets frozen phyllo dough, thawed, or as needed2 teaspoons sesame seeds0.5 cup plain Greek yogurt2 tablespoons very finely sliced mint leaves1 teaspoon lemon juice, or to taste1 clove garlic, crushed1 teaspoon water, or as neededsalt to taste1 pinch cayenne pepper, or to taste

Hazırlanışı

1. Heat olive oil in a saucepan over medium-high heat. Add onion, salt, and lamb. Break up lamb into small crumbles. Cook, occasionally stirring, until most of the liquid evaporates, about 8 minutes. Toss in garlic, currants, pine nuts, cumin, coriander, cinnamon, paprika, black pepper, cayenne, and allspice. Cook and stir for 1 minute.
2. Pour tomato sauce into lamb mixture. Add water, stir, and reduce heat to medium. Cook until lamb mixture dries up and you can stir it without seeing liquid on the bottom of the pan, 20 to 30 minutes. Turn off the heat and let cool completely before using.
3. In the meantime, combine egg, yogurt, water, and butter in a bowl. Whisk together thoroughly.
4. Preheat the oven to 400 degrees F (200 degrees C). Butter a round baking pan or sheet pan.
5. Place 2 sheets of phyllo on your work surface. Keep remaining sheets covered with a damp towel. Sprinkle some egg wash lightly on top and spread using a pastry brush. Layer on 2 more sheets, one at a time, brushing some more egg wash over each.
6. Line 1/3 of the lamb filling along one wide edge of the phyllo. Roll pastry up starting from filling side and place it against the edge of the pan. Brush more egg wash on top.
7. Shape and fill 2 more rolls with remaining phyllo, most of the egg wash, and filling. Wrap rolls along and inside the first one, filling the pan, and brush with egg wash. Sprinkle sesame seeds on top.
8. Bake in the preheated oven until browned and crisp, 35 to 40 minutes. Let cool for 15 minutes.
9. Combine yogurt, mint, lemon juice, and garlic for the yogurt sauce. Mix in enough water to achieve the desired consistency for dipping. Season with salt and cayenne. Cut börek into wedges and serve with yogurt sauce.

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