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Prep Time:1 hrAdditional Time:35 minsTotal Time:1 hr 35 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:1 hrAdditional Time:35 minsTotal Time:1 hr 35 minsServings:8Yield:8 servings
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:35 mins
Additional Time:
35 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
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Ingredients
5tablespoonsextra-virgin olive oil, divided
2mediumonions, finely diced
1poundground lamb
1cupchopped walnuts
⅔cupchopped fresh parsley
⅓cupoil-packed sun-dried tomatoes, chopped
⅓cupchopped fresh za’atar leaves (see Tips) or chopped fresh oregano
4clovesgarlic, minced
2teaspoonsgrated lemon zest
1 ½teaspoonsground cumin
½teaspoonsalt
½teaspoonground pepper
¼cupcider vinegar
1tablespoonblack sesame seeds or nigella seeds
DirectionsPreheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add lamb and cook, stirring occasionally and breaking up any large chunks, until it is no longer pink, 6 to 8 minutes. Drain the mixture in a colander and transfer to a large bowl. Stir in walnuts, parsley, sun-dried tomatoes, za’atar (or oregano), garlic, lemon zest, cumin, salt and pepper. Let cool, stirring occasionally, for 10 minutes.Whisk vinegar and the remaining 4 tablespoons oil in a small bowl. Place a sheet of phyllo on a clean, dry work surface with a long edge toward you (see Tips). Brush the phyllo with some of the vinegar mixture; lay another sheet of phyllo on top of it. Place 1/2 cup of the lamb mixture along the bottom third of the long edge closest to you, leaving a 1-inch border on the bottom and sides. Roll the phyllo away from you as if you were rolling up a carpet, being careful not to roll too tightly. Brush the roll with some of the vinegar mixture. Starting with one end, roll into a coil and place on the prepared baking sheet. Tuck the loose end underneath. Repeat with the remaining ingredients to make 8 boreks. Brush the tops with the remaining vinegar mixture and sprinkle with sesame (or nigella) seeds.Bake until golden brown, 25 to 30 minutes. Let cool for 10 minutes before serving.TipsTips: Za’atar Leaves: A wild herb from the same family as thyme and oregano, za’atar (not to be confused with the popular Mediterranean spice blend za’atar, which sometimes includes this herb) has thin, pointy leaves like rosemary and a lemony, peppery flavor. Use it up: Swap for thyme, oregano, marjoram or rosemary; sprinkle on grilled vegetables, meat or seafood.To assemble börek: Place a sheet of phyllo on a dry surface, long edge toward you. Brush with oil-vinegar mixture; lay another sheet on top. Spread 1/2 cup lamb mixture along the edge closest to you. Leave a 1-inch border on bottom and sides. Roll up away from you, being careful not to roll too tightly. Brush with oil-vinegar mixture. Roll into a coil; tuck loose end underneath. Brush with oil-vinegar mixture.Originally appeared: EatingWell Magazine, September/October 2018
Directions
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add lamb and cook, stirring occasionally and breaking up any large chunks, until it is no longer pink, 6 to 8 minutes. Drain the mixture in a colander and transfer to a large bowl. Stir in walnuts, parsley, sun-dried tomatoes, za’atar (or oregano), garlic, lemon zest, cumin, salt and pepper. Let cool, stirring occasionally, for 10 minutes.Whisk vinegar and the remaining 4 tablespoons oil in a small bowl. Place a sheet of phyllo on a clean, dry work surface with a long edge toward you (see Tips). Brush the phyllo with some of the vinegar mixture; lay another sheet of phyllo on top of it. Place 1/2 cup of the lamb mixture along the bottom third of the long edge closest to you, leaving a 1-inch border on the bottom and sides. Roll the phyllo away from you as if you were rolling up a carpet, being careful not to roll too tightly. Brush the roll with some of the vinegar mixture. Starting with one end, roll into a coil and place on the prepared baking sheet. Tuck the loose end underneath. Repeat with the remaining ingredients to make 8 boreks. Brush the tops with the remaining vinegar mixture and sprinkle with sesame (or nigella) seeds.Bake until golden brown, 25 to 30 minutes. Let cool for 10 minutes before serving.TipsTips: Za’atar Leaves: A wild herb from the same family as thyme and oregano, za’atar (not to be confused with the popular Mediterranean spice blend za’atar, which sometimes includes this herb) has thin, pointy leaves like rosemary and a lemony, peppery flavor. Use it up: Swap for thyme, oregano, marjoram or rosemary; sprinkle on grilled vegetables, meat or seafood.To assemble börek: Place a sheet of phyllo on a dry surface, long edge toward you. Brush with oil-vinegar mixture; lay another sheet on top. Spread 1/2 cup lamb mixture along the edge closest to you. Leave a 1-inch border on bottom and sides. Roll up away from you, being careful not to roll too tightly. Brush with oil-vinegar mixture. Roll into a coil; tuck loose end underneath. Brush with oil-vinegar mixture.
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add lamb and cook, stirring occasionally and breaking up any large chunks, until it is no longer pink, 6 to 8 minutes. Drain the mixture in a colander and transfer to a large bowl. Stir in walnuts, parsley, sun-dried tomatoes, za’atar (or oregano), garlic, lemon zest, cumin, salt and pepper. Let cool, stirring occasionally, for 10 minutes.
Whisk vinegar and the remaining 4 tablespoons oil in a small bowl. Place a sheet of phyllo on a clean, dry work surface with a long edge toward you (see Tips). Brush the phyllo with some of the vinegar mixture; lay another sheet of phyllo on top of it. Place 1/2 cup of the lamb mixture along the bottom third of the long edge closest to you, leaving a 1-inch border on the bottom and sides. Roll the phyllo away from you as if you were rolling up a carpet, being careful not to roll too tightly. Brush the roll with some of the vinegar mixture. Starting with one end, roll into a coil and place on the prepared baking sheet. Tuck the loose end underneath. Repeat with the remaining ingredients to make 8 boreks. Brush the tops with the remaining vinegar mixture and sprinkle with sesame (or nigella) seeds.
Bake until golden brown, 25 to 30 minutes. Let cool for 10 minutes before serving.
Tips
Tips: Za’atar Leaves: A wild herb from the same family as thyme and oregano, za’atar (not to be confused with the popular Mediterranean spice blend za’atar, which sometimes includes this herb) has thin, pointy leaves like rosemary and a lemony, peppery flavor. Use it up: Swap for thyme, oregano, marjoram or rosemary; sprinkle on grilled vegetables, meat or seafood.
To assemble börek: Place a sheet of phyllo on a dry surface, long edge toward you. Brush with oil-vinegar mixture; lay another sheet on top. Spread 1/2 cup lamb mixture along the edge closest to you. Leave a 1-inch border on bottom and sides. Roll up away from you, being careful not to roll too tightly. Brush with oil-vinegar mixture. Roll into a coil; tuck loose end underneath. Brush with oil-vinegar mixture.
Originally appeared: EatingWell Magazine, September/October 2018
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Nutrition Facts(per serving)410Calories27gFat28gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
