Turkish-style lamb boreks from City Kitchen at The New York Times by David Tanis

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Notes about this recipe

  • Eat Your Books

    Can substitute nigella seeds or poppy seeds for sesame seeds.

  • ashallen on July 02, 2020

    These were very tasty - the lamb filling had a delicious sweet-salty-tangy vibe. Quite crispy fresh from the oven. I liked them best after they'd cooled a while and the phyllo softened, making then easier to eat by hand. Substituting chopped slivered almonds for pine nuts worked well. Based on NYTimes website comments, I made 1.5x the cheese filling - worked well. Not very cheesy- it's a very thin layer to add moisture and creaminess to complement the lamb. Overall, these were dryer than borek I (very fondly) remember eating in Turkey. It's been a while, but I think those had a thicker filling layer and maybe the phyllo was brushed with more oil than I used for this recipe - so these might be healthier! I baked half right away and froze the other half unbaked. Baking direct from the freezer worked well - a bit less pretty since the filling bulged against the middles during baking, but it didn't break through. Needed ~5 extra minutes in the oven.

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