Lamb Borek - Crispy Stuffed Phyllo Spiral
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Date: 2019-07-25
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Comments and reviews: 9
Tamara Tamtam Morris
Borek (or burek as we call it in the Balkans) is indeed a dish that originated in Turkey. I believe the spiral form of the burek is unique to Bosnia as my Serbian grandmother never made it that way (she made hers either flat or rolled like a jelly roll, but never in a spiral. When I make burek, I make a simple dough, roll it out thin, and use that instead of fillo (I can't deal with fillo dough. It dries out and quickly disintegrates no matter how fast I work and however I try and keep the dough moist. It's more like pita than burek, but the terms are mostly interchangeable to describe the same food item. My children love it with cheese, I love it with spinach and cheese, and my hubby likes it with meat fillings.
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Borek (or burek as we call it in the Balkans) is indeed a dish that originated in Turkey. I believe the spiral form of the burek is unique to Bosnia as my Serbian grandmother never made it that way (she made hers either flat or rolled like a jelly roll, but never in a spiral. When I make burek, I make a simple dough, roll it out thin, and use that instead of fillo (I can't deal with fillo dough. It dries out and quickly disintegrates no matter how fast I work and however I try and keep the dough moist. It's more like pita than burek, but the terms are mostly interchangeable to describe the same food item. My children love it with cheese, I love it with spinach and cheese, and my hubby likes it with meat fillings.
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Big Mama
Bosnia has restaurants dedicated to only serving Burek and similar dishes. I had it in Bosnia on my trip there and it was not this. I even made it couple of times according to Bosnian recipe and it was not this. Chef John committed an unspeakable crime by not making the dough himself. Chef John, it's simple. Mix lukewarm water, flour and salt until you form a dough. Let it rest, roll it out and use your hands to stretch it. That's it. Make your filling by combining ground meat, diced onion and vegeta (spice blend. Place it on your dough and roll it like you did in this video. Bake it. That is the real Burek. NO CINNAMOM WHYYYYYYY
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Bosnia has restaurants dedicated to only serving Burek and similar dishes. I had it in Bosnia on my trip there and it was not this. I even made it couple of times according to Bosnian recipe and it was not this. Chef John committed an unspeakable crime by not making the dough himself. Chef John, it's simple. Mix lukewarm water, flour and salt until you form a dough. Let it rest, roll it out and use your hands to stretch it. That's it. Make your filling by combining ground meat, diced onion and vegeta (spice blend. Place it on your dough and roll it like you did in this video. Bake it. That is the real Burek. NO CINNAMOM WHYYYYYYY
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tabaks
Burek is very much a regional thing in Turkey and whole Balkans region and there are MANY different versions of it. Many are done from a freshly and skillfuly stretched sheets of glutinous dough so thin it's literally see-through. Where I lived, they are made in one piece in round, 16 in diameter, round baking dishes. And, they are possibly the most heart-stoppingly, high-caloric food one can have.
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Burek is very much a regional thing in Turkey and whole Balkans region and there are MANY different versions of it. Many are done from a freshly and skillfuly stretched sheets of glutinous dough so thin it's literally see-through. Where I lived, they are made in one piece in round, 16 in diameter, round baking dishes. And, they are possibly the most heart-stoppingly, high-caloric food one can have.
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Kwiene Makeda
For authenticity fetishists: Phyllo dough is Greek, Burek is Turkish and originally uses slightly different dough. The circular shape of borek is Turkish too. The filling with pine nuts and raisins is Middle Eastern and Arabic. Nothing in this dish relates to Balkans and Bosnia except maybe tendency to coat dough with egg and dairy products.
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For authenticity fetishists: Phyllo dough is Greek, Burek is Turkish and originally uses slightly different dough. The circular shape of borek is Turkish too. The filling with pine nuts and raisins is Middle Eastern and Arabic. Nothing in this dish relates to Balkans and Bosnia except maybe tendency to coat dough with egg and dairy products.
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Emily Schmidt
I took the basic form and made this twice now, once with a lentil filling replacing the lamb, and again with a spinach and cheese combo. For my particular phyllo (Athens brand, I found that 5 layers worked best to achieve a crispy end result. Amazing technique overall, can't wait to get some lamb and follow the recipe to the T
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I took the basic form and made this twice now, once with a lentil filling replacing the lamb, and again with a spinach and cheese combo. For my particular phyllo (Athens brand, I found that 5 layers worked best to achieve a crispy end result. Amazing technique overall, can't wait to get some lamb and follow the recipe to the T
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Jarrod Lynch
As someone who doesn't like much sweet, fruity flavors mixing with my savory, can I substitute the dried currant/raisin for something else? Or just omit it as a component altogether? I haven't had lamb very often, but though my gut tells me mushroom wouldn't make a bad substitution, I wouldn't want to upset the flavor profile.
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As someone who doesn't like much sweet, fruity flavors mixing with my savory, can I substitute the dried currant/raisin for something else? Or just omit it as a component altogether? I haven't had lamb very often, but though my gut tells me mushroom wouldn't make a bad substitution, I wouldn't want to upset the flavor profile.
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zmajooov
Borek did originate in Turkey and it spread to the Balkans from there. However, claiming that the spiral Borek originated in Bosnia is a fallacy, since it is made in pretty much every nation in the Balkan peninsula, nobody can claim it as it's own. Most probably, spiral version also originated in Turkey.
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Borek did originate in Turkey and it spread to the Balkans from there. However, claiming that the spiral Borek originated in Bosnia is a fallacy, since it is made in pretty much every nation in the Balkan peninsula, nobody can claim it as it's own. Most probably, spiral version also originated in Turkey.
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Geta Clue
That looks delicious. I have tried quite a few of your recipes and the combination of your straight forward videos and the actual recipe on your website makes each recipe a breeze. Thank you so much, keep up the good work as my family and I continue to ENJOY. You are an inspiration
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That looks delicious. I have tried quite a few of your recipes and the combination of your straight forward videos and the actual recipe on your website makes each recipe a breeze. Thank you so much, keep up the good work as my family and I continue to ENJOY. You are an inspiration
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Sho Ynn
Chef John, my wife and I love your videos and recipes We have made so many of them and they have been great. We have a food wish though, we would love to see how you would make paprikash It is one of our most favorite dishes, and we would love to see your take on it
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Chef John, my wife and I love your videos and recipes We have made so many of them and they have been great. We have a food wish though, we would love to see how you would make paprikash It is one of our most favorite dishes, and we would love to see your take on it
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