Name: Turkish Spiral Beef Borek with Spiced Ground Meat Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Turkish
Ingredients: 1 pound Ground Beef; 1 Onion, diced; 1 tablespoon Aleppo Pepper; 1 teaspoon Salt; 1 teaspoon Black Pepper; ½ cup Water; 1 package Phyllo Dough; ¼ cup Olive Oil; ½ cup Milk; 1 Egg; 2 tablespoons Neutral Oil (such as vegetable or canola oil); 2 tablespoons Sesame Seeds; 2 tablespoons Nigella Seeds

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Introduction

Experience the rich flavors of Turkish cuisine with this delicious spiral borek filled with spiced ground beef. Crispy phyllo dough wraps a savory filling enhanced by aromatic spices, making it a perfect savory snack or hearty appetizer.

A round, golden-brown pastry pie sits on a white plate atop a wooden board, placed on a white marbled surface. The pastry is folded into thick, shiny layers forming eight triangular sections, each filled with a textured, finely chopped meat mixture that looks juicy and dark brown with visible bits of red, possibly bell peppers. Fresh green herbs are sprinkled over the top, adding color contrast. The pie is arranged in a circular shape with a small empty space in the center showing the plate beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef
1 onion
1 tablespoon Aleppo pepper
1 teaspoon salt
1 teaspoon black pepper
½ cup water
1 package phyllo dough
¼ cup olive oil
½ cup milk
1 egg
2 tablespoons neutral oil
2 tablespoons sesame seeds
2 tablespoons nigella seeds

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes.
Step 2: Add ground beef to the skillet, breaking it apart as it cooks. Brown thoroughly, about 7 to 10 minutes.
Step 3: Sprinkle Aleppo pepper, salt, and black pepper over the beef. Stir well to combine the spices evenly.
Step 4: Pour in water to just cover the beef mixture. Reduce heat to low and simmer until the liquid evaporates and the filling is moist, about 5 to 10 minutes.
Step 5: Remove from heat and allow the filling to cool completely. Adjust seasoning if needed.
Step 6: In a bowl, whisk together milk, egg, and neutral oil until smooth and combined.
Step 7: Preheat the oven to 375°F (190°C). Brush a round baking pan with olive oil to prevent sticking.
Step 8: Lay two phyllo sheets on a clean surface, covering remaining dough with a damp towel. Brush the top sheet generously with the milk mixture.
Step 9: Spread a line of the cooled beef filling along one long edge of the phyllo sheets.
Step 10: Roll the phyllo sheets loosely into a log, keeping the filling inside.
Step 11: Starting from the center of the greased pan, coil the rolled log into a spiral. Repeat with remaining phyllo and filling to expand the spiral until all filling is used.
Step 12: Brush the entire borek spiral with the remaining milk and egg mixture for a shiny finish.
Step 13: Sprinkle sesame seeds and nigella seeds evenly on top.
Step 14: Bake in the preheated oven for about 35 minutes, or until the pastry is golden and crisp.
Step 15: Remove from oven, slice into wedges, and serve warm.

Tips & Variations

For extra flavor, add chopped fresh parsley or mint into the beef filling.
Use melted butter instead of neutral oil for a richer taste in the milk mixture.
Swap Aleppo pepper with smoked paprika if unavailable, for a different smoky heat.
Handle phyllo dough gently and keep unused sheets covered with a damp towel to prevent drying out.

Storage

Store leftover borek in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispness. Avoid microwaving to keep the pastry flaky.

How to Serve

A round pastry ring with a shiny, golden-brown flaky crust made of multiple thin layers on top, revealing a thick, textured filling of finely chopped cooked meat mixed with small pieces of orange and green vegetables inside. The pastry is cut in one place to show the inside, and small green herb pieces are sprinkled on top and around the pastry. It is served on a white speckled plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, the spiced beef filling can be cooked and cooled ahead of time, making assembly quicker. Store it covered in the refrigerator for up to 2 days before using.

What can I use if I can’t find phyllo dough?

Phyllo dough is key to achieving the delicate, flaky layers of this borek. If unavailable, puff pastry might be used as a substitute, but the texture and taste will differ slightly.