Entree: Turkey – Turkish Kurdish Cuisine – Şam Böreği (Damascene-style layered and filled savory pastry of dough with seasoned meat, baked and served with yogurt sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 5 min

Total 1 hr 20 min

Ingredients

- 10 sheets phyllo or yufka (about 8 oz / 225 g)
- 6 tbsp (90 ml) unsalted butter, melted, plus extra for brushing
- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (30 ml) olive oil
- 1/4 cup (35 g) pine nuts (optional)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) ground allspice
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) black pepper
- 1/2 cup (60 g) fine dry breadcrumbs
- 1 large egg (approx. 50 g), lightly beaten
- 1/2 cup (120 ml) plain water or stock (to moisten filling if needed)
- Yogurt sauce: 1 1/2 cups (360 ml) plain yogurt
- Yogurt sauce: 2 cloves garlic, crushed (about 6 g)
- Yogurt sauce: 1/4 tsp (1 g) salt
- 2 tbsp (30 ml) melted butter for drizzling the baked börek
- Fresh parsley for garnish (about 2 tbsp / 8 g)

Instructions

1. Preheat oven to 375°F (190°C). Lightly butter a 9x13-inch (23x33 cm) baking dish and set aside.
2. In a skillet heat 2 tbsp (30 ml) olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the ground lamb and brown, breaking up lumps, until cooked through, about 8 minutes.
3. Add tomato paste, pine nuts if using, cumin, cinnamon, allspice, salt, and pepper. Cook 2–3 minutes to develop flavor. Stir in breadcrumbs and the beaten egg to bind the mixture; add up to 1/2 cup (120 ml) water or stock if the filling seems dry. Remove from heat and let cool slightly.
4. Lay one sheet of phyllo or yufka in the prepared dish and brush lightly with melted butter. Repeat layering 4 sheets, brushing each with butter. Spread half of the meat filling evenly over the layered dough.
5. Cover the filling with another 2–3 sheets of phyllo, brushing each with butter, then spread the remaining filling. Finish with the remaining phyllo sheets, brushing each with butter and tucking edges to seal. Score the top into portions with a sharp knife.
6. Bake in the preheated oven until the pastry is golden brown and crisp, about 30–40 minutes. In the last 5 minutes, brush the top with additional melted butter and return to oven.
7. While baking, whisk together 1 1/2 cups (360 ml) plain yogurt, crushed garlic, and 1/4 tsp (1 g) salt. Chill until ready to serve.
8. Remove the börek from oven, let rest 5 minutes, drizzle 2 tbsp (30 ml) melted butter over the top, garnish with chopped parsley, and serve warm with the garlicky yogurt sauce on the side.