Lamb Boreks

Name: Lamb Boreks
Ingredients: 2 tbsp olive oil, plus extra for brushing; 1 None small onion, finely chopped; 1 clove garlic, minced; 1 tbsp pine nuts; 1/4 tsp allspice; 1/2 cup golden raisins; 18 oz ground lamb; 1 tsp salt; 2 tbsp chopped fresh dill; 1 None large egg; 3.5 oz soft goat cheese; 13.5 oz filo pastry; None None sesame seeds, for sprinkling; None None plain yogurt, to serve; None None pomegranate molasses, to serve

15 ingredients

5 steps

Ingredients

2 tbsp olive oil, plus extra for brushing
1 None small onion, finely chopped
1 clove garlic, minced
1 tbsp pine nuts
1/4 tsp allspice
1/2 cup golden raisins
18 oz ground lamb
1 tsp salt
2 tbsp chopped fresh dill
1 None large egg
3.5 oz soft goat cheese
13.5 oz filo pastry
None None sesame seeds, for sprinkling
None None plain yogurt, to serve
None None pomegranate molasses, to serve

Directions

1

Heat olive oil in a medium saucepan over low heat. Cook onion and garlic for 5 mins, until tender. Add pine nuts, allspice and raisins. Saute gently for 2-3 mins.
2

Add lamb, breaking apart any lumps with a large fork or the back of a spoon. Cook gently until seared. Season then remove from heat. Let cool then mix in dill, egg and goat cheese.
3

Preheat oven to 375°F. Lightly brush top of filo dough sheets with olive oil then fold them in 1/2 widthwise. Spread lamb along 1 long edge of each sheet of filo dough using 2 tbsp mixture each. Roll into thin rolls then curl into spirals. Arrange in a shallow baking dish lined with parchment paper, tucking ends in.
4

Brush tops with olive oil and sprinkle with sesame seeds. Bake for about 30 mins, until golden brown.
5

Serve with yogurt drizzled with pomegranate molasses.