Entree: Armenia – Armenian Diaspora Classics – Բորեկ ➤ Boreg (Baked layered phyllo pastry filled with seasoned ground lamb and herbs)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 35 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 12 sheets phyllo dough (about 1 lb / 450 g), thawed if frozen
- 1 lb (454 g) ground lamb (or beef)
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (8 g) fresh mint or dill, finely chopped
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground allspice
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (50 g) finely grated white cheese such as feta or feta-style Armenian cheese (optional)
- 1/2 cup (120 ml) plain yogurt (for brushing between layers, optional) or 1/4 cup (60 ml) melted butter
- 2 tbsp (30 ml) melted butter for brushing top
- 1 large egg, beaten (for egg wash)

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil or butter a 9x13-inch (23x33 cm) baking dish.
2. Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and cook 30 seconds. Add ground lamb, breaking it up with a spoon, and cook until no longer pink and any moisture has evaporated, about 6–8 minutes.
3. Stir in parsley, mint or dill, cumin, allspice, salt, and pepper. Remove from heat and let cool slightly. If using, stir in grated cheese. Taste and adjust seasoning.
4. Lay one sheet of phyllo in the prepared dish and brush lightly with yogurt or melted butter. Repeat layering 6 sheets, brushing each. Spread the meat filling evenly over the layered phyllo. Top with remaining 6 phyllo sheets, brushing each layer with yogurt or butter as before.
5. Trim excess phyllo and tuck edges into the dish. Brush the top with melted butter and the beaten egg for a glossy finish. Using a sharp knife, score the top through the layers into serving portions to make cutting after baking easier.
6. Bake in preheated oven for 30–40 minutes, until phyllo is deeply golden and crisp. Let rest 10 minutes before cutting along scored lines. Serve warm or at room temperature.