Arabian Baked Borek

Ingredients

In this Arabian adaptation of Tepsi Böreği, we incorporate Arab cuisine's distinct flavors and ingredients. The traditional Turkish dish is enhanced with the addition of sumac, tahini, and pomegranate molasses, which infuse the borek with a tangy and slightly sweet taste. These ingredients are commonly used in Arab cuisine and add a unique twist to the dish, making it a delightful fusion of Turkish and Arab flavors. We alse have the original recipe for Tepsi böreği, so you can check it out.

• 500g (1.1 lb) ground lamb or beef 500g (1.1 lb) ground lamb or beef
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 teaspoon sumac 1 teaspoon sumac
• 2 tablespoons tahini 2 tablespoons tahini
• 1 tablespoon pomegranate molasses 1 tablespoon pomegranate molasses
• Salt and pepper to taste Salt and pepper to taste
• 10 sheets of phyllo dough 10 sheets of phyllo dough
• Olive oil for brushing Olive oil for brushing

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground meat to the skillet and cook until browned. Break up any clumps with a wooden spoon.
4. 4.
   Stir in the ground cumin, ground coriander, ground cinnamon, sumac, tahini, and pomegranate molasses. Season with salt and pepper to taste. Cook for an additional 2-3 minutes to allow the flavors to meld together. Remove from heat and set aside.
5. 5.
   Brush a baking dish with olive oil. Place a sheet of phyllo dough in the dish, allowing the edges to hang over the sides. Brush the phyllo sheet with olive oil.
6. 6.
   Repeat the process with 4 more sheets of phyllo dough, layering each sheet and brushing with olive oil.
7. 7.
   Spread the meat mixture evenly over the phyllo dough layers.
8. 8.
   Layer the remaining 5 sheets of phyllo dough on top of the meat mixture, brushing each sheet with olive oil.
9. 9.
   Fold the overhanging edges of the bottom phyllo sheets over the top layers to create a sealed package.
10. 10.
    Brush the top layer with olive oil and score the borek into desired portions.
11. 11.
    Bake in the preheated oven for 30-35 minutes, or until the borek is golden brown and crispy.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Phyllo dough — Make sure to keep the phyllo dough covered with a damp cloth while working with it to prevent it from drying out and becoming brittle.

Tips & Tricks

• If you prefer a spicier flavor, you can add a pinch of cayenne pepper or chili flakes to the meat mixture.
• Serve the Arabian Baked Borek with a side of tzatziki or tahini sauce for a refreshing and creamy dip.
• Leftover borek can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to restore its crispiness.

Serving advice

Serve the Arabian Baked Borek warm as a main dish or cut it into smaller portions for a delightful appetizer or snack. Pair it with a fresh salad or pickled vegetables to complement the flavors.

Presentation advice

To enhance the presentation, sprinkle some sumac and chopped parsley on top of the baked borek before serving. This will add a pop of color and freshness to the dish.