Börek Recipe
- Daniel
- 5 hours ago
- 3 min read
This recipe came about the same way many of my dishes do, from leftovers and curiosity. I still had some of my Middle Eastern minced lamb sitting in the fridge, and I thought, why not wrap it into something beautiful?
I’ve seen spiral börek videos for years and always wanted to try one in my Lodge cast iron skillet. So I did it. Layer by layer, brushing butter and yogurt, rolling, coiling, it’s the kind of quiet cooking that feels like meditation.
Börek has deep roots across the Ottoman Empire, from Turkey to the Balkans, Armenia, and even parts of North Africa. In Turkey, kol böreği literally means “arm börek,” referring to its long rolled shape before it’s coiled into a spiral.
Traditionally, the filling can be anything from cheese and spinach to ground beef or lamb. My version leans toward the Middle Eastern side, using minced lamb, pine nuts, and sesame oil for that nutty warmth.
If you’ve never made börek before, don’t be intimidated. Phyllo pastry might look fragile, but it forgives easily once you layer and brush it with butter. It’s rustic, not perfect, and that’s what makes it beautiful.
When it comes out of the oven golden and crisp, brushed with melted butter and sesame seeds, it feels special without trying too hard. Pair it with garlicky yogurt sauce, and you’ll understand why this dish has lasted for centuries.
Ingredients:
(Serve 2)
Fillings:
Egg, 1
Greek Yogurt, 2 TBSP
Unsalted Butter Melted, 30g + More For Brushing
Pine Nuts, 40g
Sesame Oil, 2 TBSP + More For Greasing
All-Purpose Middle Eastern Minced Lamb Homemade, 300g
Phyllo | Filo Pastry, 12 or More Sheets
High Quality Olive Oil, For Greasing
Black & White Sesame Seeds, For Garnishing
Sauce:
Greek Yogurt, 1 Cup
Garlic Grated, 1 Clove
Sea Salt, Pinch
Black Pepper, Pinch
Extra Virgin Olive Oil, 2 TBSP
Equipment:
Cast Iron Skillet
Oven
Directions:
Please visit my "My Versatile All-Purpose Middle Eastern Minced Lamb" page for the recipe.
Make the Yogurt Brushing Mixture
Whisk together the egg, yogurt, and melted butter.
This will be your glue for the filo layers.
Toast the Pine Nuts
In your cast iron skillet, toast pine nuts until golden.
Stir often — they burn quickly. Remove and set aside.
Cook the Lamb Filling
In the same skillet, heat sesame oil.
Add your minced lamb and cook until lightly browned.
Stir in the toasted pine nuts and season to taste.
Let the mixture cool slightly.
Prepare the Filo Pastry
Lightly grease the skillet with sesame oil.
Lay one sheet of filo on parchment paper (length facing you).
Brush it with the yogurt mixture.
Stack a second sheet on top, brush again, and repeat until you have four sheets stacked — leave the top one unbrushed.
Add the Filling and Roll
Spoon some lamb filling along the edge closest to you.
Roll it up gently into a long log.
Coil it into your skillet, seam side down.
Repeat the process until the skillet is filled in a spiral shape.
Tuck the ends in snugly so there are no gaps.
Bake the Börek
Brush the top with melted butter and sprinkle sesame seeds.
Bake until golden and crisp, rotating halfway through for even browning.
As soon as it comes out, brush with a little more butter.
Let it rest for a few minutes before slicing.
Make the Yogurt Sauce
While it bakes, mix yogurt, garlic, salt, pepper, and olive oil.
Taste and adjust — it should be tangy and garlicky.
Serve alongside the warm börek.
This is insanely yummilicious...
1 serving is not enough...