Name: Irresistibly Flaky Turkish Spiral Borek with Spiced Ground Beef Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Turkish
Ingredients: 1 pound Ground Beef (Can substitute with ground lamb or turkey); 1 medium Onion (Sauté until translucent); 1 tablespoon Aleppo Pepper (Substitute with paprika or red pepper flakes if unavailable); 1 teaspoon Salt; 1 teaspoon Black Pepper; 1 cup Water; 1 package Phyllo Dough (Ensure fresh and at room temperature); 1 cup Milk (Can use cream for a richer finish); 2 large Eggs; 2 tablespoons Olive Oil (For cooking); 2 tablespoons Neutral Oil (For basting); 2 tablespoons Sesame Seeds; 1 tablespoon Nigella Seeds

Introduction

Turkish Spiral Borek with Spiced Ground Beef is a flaky, savory pastry that brings the vibrant flavors of Istanbul’s streets right to your table. Layers of crispy phyllo dough envelop a spiced ground beef filling, creating a comforting dish that’s perfect for family dinners or special gatherings. Its beautiful spiral shape makes it as stunning as it is delicious.

A round spiral meat pie is shown on a dark wooden board. The base layer is a smooth light brown pastry crust forming a thick outer ring with ridged edges. Inside the ring, the next layer is coarse ground cooked beef mixed with small bright red bell pepper pieces and finely chopped green herbs. Over the meat layer, a coiled pastry strip with a golden glossy finish winds inward in a spiral pattern from the edge to the center. The surface underneath is a white marbled texture. In the background, there is a blurred bowl with reddish-brown sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef (can substitute with ground lamb or turkey)

1 medium onion (sauté until translucent)

1 tablespoon Aleppo pepper (substitute with paprika or red pepper flakes if unavailable)

1 teaspoon salt

1 teaspoon black pepper

1 cup water

1 package phyllo dough (ensure fresh and at room temperature)

1 cup milk (can use cream for a richer finish)

2 large eggs

2 tablespoons olive oil (for cooking)

2 tablespoons neutral oil (for basting)

2 tablespoons sesame seeds

1 tablespoon nigella seeds

Instructions

Step 1: Sauté onions in a tablespoon of olive oil over medium heat until translucent, about 5 minutes. Add ground beef, Aleppo pepper, salt, black pepper, and water. Simmer until the liquid evaporates and the beef is cooked, about 10 minutes. Allow the mixture to cool.

Step 2: In a bowl, whisk together milk, eggs, and a tablespoon of neutral oil to create a basting mixture.

Step 3: Preheat your oven to 375°F (190°C). Generously brush a baking pan with olive oil.

Step 4: Lay two sheets of phyllo dough together, brushing the top sheet generously with the basting mixture. Place a line of the cooled meat filling along one edge, then roll loosely into a log shape and coil it gently in the pan.

Step 5: Repeat the layering process with the remaining phyllo sheets—brushing each top sheet with the basting mixture and adding filling—coiling each log beside the previous. Sprinkle sesame seeds and nigella seeds on top.

Step 6: Bake the assembled borek for 35 minutes or until golden brown and crispy. A fragrant aroma signals it is done.

Step 7: Cut into wedges and serve warm with a refreshing yogurt sauce or a side salad. Optionally, drizzle with olive oil before serving for extra richness.

Tips & Variations

Keep phyllo covered with a damp towel during preparation to prevent it from drying and tearing.

Drain excess fat from cooked beef to avoid a soggy pastry bottom.

Try adding za’atar or sumac to the filling for an aromatic twist.

Substitute ground beef with sautéed mushrooms and feta cheese for a vegetarian version.

Use ground lamb with cumin and fresh mint for a Middle Eastern flavor variation.

Include diced jalapeños and pepper jack cheese for a spicy cheese fusion.

For a gluten-free option, try gluten-free phyllo or thinly sliced zucchini or eggplant instead of dough.

Storage

Store leftover borek in an airtight container in the refrigerator for up to 3-4 days. To freeze, wrap tightly in plastic wrap and place it in a freezer bag; it keeps well for up to 2 months. Reheat leftovers at 350°F (175°C) covered with foil for 10-15 minutes until heated through. Thaw frozen borek overnight in the fridge before reheating for best texture.

FAQs

How do I select ripe ingredients for the filling?

Choose fresh onions that are firm and free of dark spots. For ground beef, look for bright red meat with good marbling to ensure juiciness and flavor in your borek.

Can I freeze Turkish Spiral Borek? If so, how?

Yes, you can. After baking, allow the borek to cool completely then wrap it tightly in plastic wrap and aluminum foil to protect against freezer burn. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.