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Recipe

Nici's lamb mince borek

In Istanbul’s bakeries, you’ll find borek stacked up in the window. The sweet and spicy flavours in Nici's lamb mince borek mix with the crispy, crunchy shells perfectly and it all adds up to yumminess!

By Nici Wickes
  • 20 mins preparation
  • 30 mins cooking
  • Makes 6
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Ingredients

  • 1 small onion, diced
  • 2 tablespoon olive oil
  • 400 gram lamb mince
  • 1 garlic clove
  • 2 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cinnamon
  • zest of 1 lemon
  • 1/2 teaspoon sea salt
  • 2 tablespoon pomegranate molasses
  • 1 cup crushed tomatoes
  • 3 Lebanese flatbreads or pita (Nici used Jabal, available in supermarkets)
  • 100 gram feta, crumbled
  • 50 gram butter, melted
  • 1 teaspoon paprika
  • 1/2 cup unsweetened yoghurt
  • small handful of fresh coriander, chopped
  • balsamic vinegar, to drizzle

Method

  • 1
    Sauté the onion in a pan with the olive oil until softened. Add the mince and grate in the garlic. Brown the mince, then add the cumin, coriander, cinnamon, lemon zest and salt. Drizzle in the molasses and pour in the tomatoes, then simmer for 10-15 minutes until it thickens. Cool.
  • 2
    Preheat oven to 180°C. Grease a baking tray.
  • 3
    Split each flatbread to give 2 single-layer flatbreads. Spoon a sixth of the mince mixture onto the flatbread, adding the feta, then roll up tightly, tucking in the edges after the first turn. Repeat with the remaining flatbreads.
  • 4
    Place on the tray, brush the borek liberally with butter, sprinkle with paprika and bake for 15 minutes on the upper level of the oven.
  • 5
    Mix the yoghurt with the chopped coriander.
  • 6
    Serve the borek with yoghurt sauce and drizzle with a little balsamic vinegar. Cut each into three pieces and wait just long enough so you don't burn the roof of your mouth!

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