Lamb Borek

Ingredients

• 1 pound ground lamb
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 2 packages phyllo dough, thawed
• 1/2 cup melted butter

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Heat the olive oil in a large skillet over medium-high heat. Add the ground lamb, onion, garlic, cumin, coriander, paprika, cinnamon, nutmeg, salt and pepper. Cook, stirring frequently, until the lamb is browned and cooked through, about 8 minutes.
3. Remove from the heat and stir in the feta cheese, parsley, and mint.
4. Lay one sheet of phyllo dough on a work surface. Brush with the melted butter. Top with another sheet of phyllo dough and brush with butter. Cut the layered dough into four equal rectangles.
5. To assemble the boreks, spoon a heaping tablespoon of the lamb mixture onto the center of each rectangle. Fold the top and bottom edges of the dough up over the filling and then fold the sides in to form a package. Place the boreks onto a baking sheet.
6. Bake for 20 to 25 minutes, or until golden brown.
7. Remove from the oven and let cool slightly before serving.

Interesting Facts

• Borek is a traditional Turkish pastry.
• The word "borek" is derived from the Turkish word "börek", meaning "twisted".
• Borek can be made with various fillings such as cheese, potatoes, spinach, and meat.
• Borek is often served as an appetizer or snack, but can also be a main dish.
• Borek can be served hot or cold.