Irresistibly Flaky Turkish Spiral Borek with Spiced Ground Beef Recipe
Experience the rich flavors and flaky textures of Turkish Spiral Borek with Spiced Ground Beef, a visually stunning and comforting pastry featuring layers of crispy phyllo dough wrapped around a savory, spiced ground beef filling. This dish is perfect for cozy dinners or impressive gatherings, blending traditional Turkish culinary heritage with simple, easy-to-follow preparation. Versatile variations offer options for vegetarians, lamb, chicken lovers, and those craving spicy cheese, making it a crowd-pleaser for any occasion.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Category: Dinner
- Method: Baking
- Cuisine: Turkish
Ingredients
Scale
For the Filling
- 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
For the Phyllo and Assembly
- 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)
For the Topping
- 2 tablespoons Sesame Seeds
- 1 tablespoon Nigella Seeds
Instructions
- Prepare Filling: 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 thoroughly cooked, approximately 10 minutes. Remove from heat and let the mixture cool completely before assembling.
- Prepare Basting Mixture: In a mixing bowl, whisk together milk, eggs, and a tablespoon of neutral oil until well combined. This mixture will be used to brush the phyllo dough, creating a golden and glossy finish on the borek.
- Preheat Oven: Set your oven to 375°F (190°C). Generously brush a baking pan with olive oil to prevent sticking and promote browning.
- Assemble Borek: Lay two sheets of phyllo dough together, brushing the top sheet generously with the basting mixture. Spread a line of the cooled meat filling along one edge of the phyllo sheets. Roll the dough loosely into a log shape, then coil it spirally within the baking pan.
- Repeat Layers: Continue layering the remaining phyllo sheets similarly—brushing each top sheet with basting mixture and adding filling—rolling and coiling each into the pan to form concentric spirals. Once assembled, sprinkle the top with sesame seeds and nigella seeds for added texture and flavor.
- Bake: Place the baking pan in the preheated oven. Bake the borek for 35 minutes or until it turns a beautiful golden brown and the phyllo is crisp and flaky. The aroma will signal it’s done.
- Serve: Remove from oven and let cool slightly. Cut the spiral borek into wedges. Serve warm accompanied by a refreshing yogurt sauce or a crisp side salad. Optionally, drizzle with a little olive oil before serving for extra richness.
Notes
- Keep unused phyllo sheets covered with a damp towel to maintain pliability and prevent drying out.
- Drain any excess fat from the cooked ground beef before assembly to keep the borek crust crispy and avoid sogginess.
- Brush the phyllo dough layers generously with basting mixture for an evenly golden and flaky crust.
- You can prepare the ground beef filling up to 3 days in advance and refrigerate in an airtight container.
- The assembled borek can be prepared up to 24 hours ahead; wrap tightly with plastic wrap and refrigerate until ready to bake.
- For frozen storage, wrap tightly in plastic wrap then aluminum foil or a freezer bag, and freeze up to 2 months.
- Thaw frozen borek overnight in the fridge before reheating.
- Reheat leftovers at 350°F (175°C) covered with foil for 10-15 minutes to preserve freshness and texture.
Keywords: Turkish Spiral Borek, Spiced Ground Beef Borek, Turkish Borek recipe, Phyllo pastry recipes, Middle Eastern pastries, Comfort food, Flaky borek, Ground beef pastry
