A rich, delicious borek with currants, pine nuts and ground meat stuffing.
Course Doughs
Cuisine Turkish
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 5servings
Calories 350kcal
Ingredients
500gramsbaklava filo sheets
Stuffing
3tablespoonsolive oil
300gramsground beef
2 onions 300 grams before peeling
2garlic cloves
1tablespoonscurrants
1tablespoonspine nuts
1teaspoonsalt
½teaspoonblack pepper
Milky Spread
75gramsbutter
200millilitresmilk
50 millilitresolive oil
2eggs
½teaspoonsalt
Instructions
Stuffing
Chop the onions to tiny pieces. Crush and mince the garlic
Soak the currants for 5-10 minutes in boiling water. Then rinse before adding.
Add the olive oil to a pot. Heat slightly.
Add the ground beef, break into pieces. Start cooking while mixing occasionally, making the pieces smaller as you mix. Make sure there are no bulks of beef left by the time the ground beef is ready, use a sturdy spatula.
When the meat is half cooked add the chopped onions and cook together until the onions are translucent and well done. Add the garlic.
Add the currant, pine nuts, salt and pepper. Cook for 2-3 minutes more and set aside to cool.
Milky Spread
Melt the butter, do not boil or burn. Set aside.
Beat the eggs. On top add the milk and the olive oil, mix.
Do no add the butter immediately after removing from the heat as it might cook the eggs. Mix while adding half of the butter. Save the other half for the very top.
Borek
Take 4 sheets of filo on your working place, the longer side should be in front of you.
Spread the milky mixture all around.
Place the stuffing, lined up in the longer side and start curling. Curl until the very end.
Transfer the roll to the oven dish/tray curled.
Continue until all the rolls are lined up.
Pour the remaining milky mixture on top. On top also pour the remaining butter.
Bake in a pre-heated oven at 180° Celsius until crispy on all sides. Should take about 20-25 minutes.