A Turkish boreg baked in a tray is delicious and convenient. Shaping them into rolls increases the crispy ratio and helps transform them into finger food for easier entertaining or even just snacks. Meat filling remains my favorite, with cheese coming in at a close second.
Ingredients:
10-12 sheets filo pastry
500g minced meat
1 onion, finely chopped
½ tsp paprika
½ tsp ground cumin
salt and pepper
1/2 cup fresh parsley, chopped
1 cup greek yogurt
1 large egg
1/4 cup olive oil
Toppings: Sesame seeds and nigella seeds
Method:
Combine the minced meat and chopped onion in a pot and cook until onion is soft and translucent and the meat is browned. Stir in the salt, black pepper, paprika, and cumin. Cook for 2 more minutes, then remove from heat and mix in the chopped parsley. Let the filling cool down completely.
In a bowl, whisk together the greek yogurt, olive oil, egg, and season with a little salt and pepper.
Lay out the filo sheets on a clean surface and cover them with a damp towel so they do not dry out.
Working with individual sheets, lay the first one flat in front of you and brush generously with the yogurt mixture. Layer 5 to 6 sheets over each other, brushing between each generously with the yogurt mixture. Spread half of the cooked and cooled meat over the final sheet, then roll into a log, staring from the long side. Brush the log with more yogurt mix, sprinkle with sesame and nigella seeds, then cut into bite-sized pieces. Place on a lined oven tray, and repeat with the remaining ingredients to get a second log.
Bake in a preheated 375F for 35–45 minutes until deeply golden and crisp. Let cool slightly before serving warm alongside plain yogurt or a fresh tomato and cucumber salad.
صحة و عافية
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