Borek Turkish Meat Rolls
Crispy, golden, and bursting with flavor, Borek Turkish Meat Rolls are a delightful fusion of tender spiced meat and flaky pastry. This recipe combines savory ground beef or lamb with aromatic spices like cumin, paprika, and a hint of cinnamon, all balanced by the brightness of fresh parsley. Wrapped in buttery yufka or phyllo pastry and baked to perfection, these rolls are brushed with a glossy egg wash and optionally topped with sesame or nigella seeds for an extra touch of texture. Perfect as an appetizer, snack, or main dish, these rolls offer a tantalizing taste of Mediterranean cuisine. Easy to prepare and ideal for feeding a crowd, Borek Turkish Meat Rolls are a must-try for any gatherings or family dinners.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 400 grams ground beef or lamb
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, finely chopped
- 6 sheets yufka pastry sheets or phyllo pastry sheets
- 100 grams butter, melted
- 1 large egg, beaten (for sealing and glazing)
- 1 tablespoon sesame or nigella seeds (optional, for garnish)
Instructions
Heat the olive oil in a pan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Add the ground beef or lamb to the pan. Cook, breaking it apart with a spoon, until browned and fully cooked, about 8–10 minutes.
Stir in the minced garlic, paprika, ground cumin, ground cinnamon, salt, and black pepper. Cook for another 2–3 minutes to allow the spices to bloom and meld into the meat mixture.
Remove the pan from heat and stir in the chopped parsley. Let the mixture cool to room temperature before using.
Lay one yufka or phyllo pastry sheet on a clean working surface. If using phyllo, brush a thin layer of melted butter between each sheet to create a stack of 2 sheets per roll for sturdiness.
Spoon a generous line of the cooled meat filling along one edge of the pastry. Begin rolling tightly from the filled side, tucking in the sides as you roll to form a log-shaped roll.
Brush the edge of the pastry with the beaten egg to seal the roll. Repeat the process with the remaining pastry sheets and meat filling.
Place the rolls seam-side down on a parchment-lined baking tray. Brush the tops generously with the beaten egg. If desired, sprinkle sesame or nigella seeds over the top for garnish.
Preheat the oven to 190°C (375°F). Bake the rolls for 25–30 minutes, or until they are golden brown and crispy.
Remove from the oven and let the Borek rest for 5 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.2 g | 269% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 3954 mg | 172% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 11.8 g | ||
| Protein | 102.7 g | 205% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 335 mg | 26% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1858 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
