Food You Can Eat: Beef Borek

My hairdresser says that everything this year is going to be Turkish.

Paired with the Turkish Pinto Beans in Olive Oil.

First things first:  My new best friend periodically sends me recipes for dishes she thinks I might want to try.  Some are misses but most are hits.  This is a variation on the cheese borek I made before.

A caveat before we get started:  None.  Simply prepare to be amazed.

Here’s what you’ll need:

1 ½ Lbs. Ground Beef

1 Lg. Onion, chopped

1 Clove Garlic, grated

1 Tbsp. Pepper Paste

Fresh Parsley, chopped

2 tsp. Cumin

1 tsp. Oregano

Salt and Pepper, to taste

1 Stick Butter

½ Cup Olive Oil

Box of Filo—typically a thicker variety

¾ Cup Milk

2 Egg Yolks

Approximately 4 Tablespoons of Nigella Seeds

Preheat oven to 350 degrees.

In a pot over medium heat, pour in a little olive oil then mix in the beef, onion and seasonings, and sauté until done.

While that is cooking, melt the butter and remaining olive oil together in a separate pot over low heat.

When the butter and olive oil are ready, mix them well and then brush a layer onto the bottom of a ½ sheet cake pan.  Then add a single layer of filo and coat it with the butter/oil mixture.  Repeat until you have about half of the first group of sheets laid down (so, if you had 16 sheets to start with, then you had two groups of 8 sheets, meaning that after the fourth sheet is laid down, the next step takes place).

Dribble about two tablespoons of milk onto the filo and brush it all over.  Then repeat the process of laying down and buttering the rest of the first group of filo sheets.

Spread the beef mixture in an even layer on top of the filo.  It won’t spread easily and you don’t want to tear the dough, so watch your technique.  Then start laying down and buttering the second set of filo, pausing halfway through for another two tablespoons of milk to be brushed, finishing with the last of the filo sheets and butter mixture.

Cut the borek into 32 squares (4 x 8).  Then, beat the yolks with the remaining milk.  Pour and brush the mixture over the borek.  Then top with a sprinkle of nigella seeds.

Bake in the oven for roughly 35-40 minutes or until the filo has a good tan. 

This shit is incredible.

Also, bonus points for the hairdresser reference.

avataravataravataravataravataravataravataravatar
About butcherbakertoiletrymaker 602 Articles
When you can walk its length, and leave no trace, you will have learned.

4 Comments

  1. I’ve got a package of filo in the freezer I should use. This is a good thing to use it for.

  2. I love borek.  Belgrade Cafe on Irving Park makes a great borek.

  3. Please send it here….mmmmmmm.

Leave a Reply