Lamb boreks

A traditional Turkish pastry dish, these gorgeous scrolls are served stuffed with tender lamb, juicy sultanas and creamy goat's cheese to create a delicious starter, finger food or lunch.

  • 50 mins cooking
  • Makes 16
  • Print


Lamb boreks
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 2 tablespoon olive oil, plus extra for brushing
  • 1 tablespoon pine nuts
  • 1/4 teaspoon allspice
  • 1/4 cup golden sultanas
  • 500 gram minced lamb
  • 1 teaspoon salt
  • 2 tablespoon chopped dill
  • 1 large free-range egg (size 7)
  • 100 gram soft white goat's cheese
  • 375 gram packet filo pastry
  • sesame seeds, for sprinkling
  • plain unsweetened yoghurt, to serve
  • pomegranate molasses, to serve


Lamb boreks
  • 1
    Put onion, garlic and olive oil in a medium saucepan and set over a low heat. Cook for 5 minutes, until tender. Add pine nuts, allspice and sultanas and fry gently for 2-3 minutes.
  • 2
    Add lamb and break apart with a large fork. Cook gently, turning lamb over, until it loses its raw look. Season with salt and cool. Add dill and egg to lamb. Add goat’s cheese and stir gently.
  • 3
    Preheat oven to 190°C fan-forced. Lightly brush the top of a sheet of filo with olive oil. Fold in half widthways. Spread a trail of lamb along one long edge, using 2 level tablespoons of mixture, then, starting at that edge, roll filo into a slim sausage.
  • 4
    Curl pastry into a spiral. Transfer to a shallow baking dish lined with baking paper (ends tucked in). Repeat with remaining ingredients, packing parcels in tightly to stop them unfurling.
  • 5
    When all are done, brush with olive oil and dust with sesame seeds. Bake for about 30 minutes, until a rich golden-brown (pale filo will quickly turn soggy).
  • 6
    Serve with a bowl of yoghurt with a good drizzle of pomegranate molasses swirled through.

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