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Spiced Beef and Pistachio Börek Recipe

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★★★★★

4.6 from 111 reviews

This Börek with spiced beef and pistachios is a deliciously flaky pastry roll filled with a savory mixture of minced beef, aromatic spices, pistachios, and dried apricot, wrapped in crisp filo sheets. Baked to golden perfection, these rolls offer a perfect balance of rich, nutty, and subtly sweet flavors, ideal as a satisfying appetizer or snack.

Ingredients

Scale

Pastry and Topping

  • 1 egg
  • 100 ml olive oil (mild extra virgin recommended)
  • 100 ml Greek yoghurt
  • 100 ml whole milk
  • 12 sheets filo pastry for baklava (baklavalik), approximately 225 g (½ lb)
  • 2 tsp nigella seeds and/or sesame seeds, for sprinkling

Filling

  • 2 Tbsp olive oil
  • 1 medium onion, peeled and finely chopped
  • 300 g minced beef or lamb
  • 30 g unsalted pistachios, roughly chopped
  • 1 dried apricot, finely chopped
  • 1 tsp pul biber (Aleppo pepper)
  • ½ tsp ground cumin
  • ½ tsp ground allspice
  • ½ tsp paprika
  • ¼ tsp ground coriander
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon
  • 2 Tbsp finely chopped flat-leaf parsley (Italian parsley), without thick stalks
  • 2 Tbsp butter
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven: Set your oven to 180°C (350°F) to prepare for roasting the börek rolls until golden and crisp.
  2. Prepare the filling: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the finely chopped onion and cook, stirring regularly, for 10-15 minutes until slightly colored but not burnt. Increase heat to medium-high, add the minced beef, and break it into small pieces as it cooks thoroughly. Stir in the chopped pistachios, dried apricot, and all the spices—pul biber, cumin, allspice, paprika, coriander, ginger, and cinnamon—and cook for another couple of minutes. Season with salt and pepper, then remove from heat and mix in the chopped parsley and butter until combined.
  3. Mix the egg wash: In a bowl, whisk together the egg and olive oil until blended. Whisk in the Greek yoghurt, followed by the whole milk, creating a moistening mixture for the filo pastries.
  4. Prepare the filo sheets: Line a baking sheet with baking parchment. Remove the filo sheets from the packaging and cover them with a damp cloth to prevent drying. Take two sheets of filo pastry, stacking them precisely on top of each other. Cut this double sheet lengthwise into two strips approximately 38×16 cm (15×6¼ in) each.
  5. Assemble the börek rolls: Spread about 1 tablespoon of the egg mixture evenly over each strip to moisten the pastry but avoid oversaturation. Place about 1 tablespoon of the spiced meat filling on the short end of the pastry strip farthest from you. Roll up the pastry tightly to enclose the filling, folding in the sides as you go to secure the contents. Place the rolls seam side down on the prepared baking sheet. Repeat this process with the remaining pastry and filling until all are rolled.
  6. Finish and bake: Brush the rolls with some of the remaining egg mixture, moistening the surface without oversaturating. Sprinkle nigella or sesame seeds on top for added flavor and texture. Roast the börek in the preheated oven for 30-40 minutes, until the pastry is nicely golden and crisp.
  7. Rest and serve: Allow the baked börek to rest for a few minutes after removal from the oven. They can be served warm and reheat well in a dry pan over low heat for leftovers.

Notes

  • Cover filo pastry with a damp cloth during preparation to prevent it from drying and cracking.
  • You can substitute lamb for beef if preferred for a richer flavor.
  • Adjust spice levels according to taste; pul biber adds gentle heat.
  • Börek reheats well in a dry skillet to preserve crispness.
  • Use unsalted pistachios to control the salt content.

Keywords: börek, spiced beef pastry, pistachio börek, Turkish appetizer, filo pastry recipe, savory pastry rolls

Find it online: https://cookcrisis.com/spiced-beef-and-pistachio-borek-recipe/