Lamb Borek



2 tbsp olive oil
500g lamb mince
1 tsp Supreme Garlic Paste
1 onion finely chopped
2 tsp Supreme Cumin Powder
1 tbsp Sumac
1 tsp Supreme Chilli Flakes
½ tsp Supreme Chilli Powder
½ tsp Supreme Coarse Black Pepper
Salt to taste
½ tsp Supreme Cinnamon powder
1 tbsp pomegranate molasses
¼ cup Supreme Pistachio, finely chopped
¼ cup Supreme Golden Sultana, finely chopped
100g melted butter
1 cup yogurt
7 sheets of filo


Heat oil in a pan over medium-high heat, add lamb, onions and garlic and break up lamb into small crumbles. Cook, stirring occasionally, until most of the liquid evaporates. Stir in cumin powder, sumac, chilli flakes, coarse black pepper, salt to taste, cinnamon powder and pomegranate molasses, chopped pistachio and chopped golden sultana. Cook for a few minutes then remove from heat and set aside to cool. In a bowl, mix together melted butter and yogurt. To assemble: lay the filo sheets lengthways and cut in half (down the middle. You will have 14 sheets of pastry. Take 1 sheet and lay on a piece of foil. (cover rest of the sheets with a damp tea towel). Brush sheet generously with butter and yogurt mixture the place 2 tbsp of lamb filling at the bottom and spread across leaving 1 inch space on either side. Roll the filo up then starting with one end, roll the filo into a spiral shape. Repeat with remaining filo sheets and filling. At this point, you can freeze the lamb borek. To cook; bake in the oven at 180°c for 25-30 minutes or until golden brown.

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