Phyllo Roll with Ground Meat (Börek-style)
Description:
This savory Phyllo Roll with Ground Meat is a flaky, golden pastry packed with seasoned ground meat, herbs, and spices. Inspired by Turkish and Middle Eastern cuisine (often referred to as “börek”), it’s a perfect appetizer, snack, or main course with salad or yogurt dip on the side. It’s light yet satisfying, and the crisp layers of phyllo pastry offer a delightful crunch with every bite.
Ingredients:
For the filling:
1 tablespoon olive oil
1 medium onion, finely choppe
1 lb (450g) ground beef or lamb
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon ground black pepper
1 teaspoon salt (adjust to taste)
2 tablespoons chopped fresh parsley (optional)
For assembly:
8–10 sheets of phyllo dough (thawed if frozen)
½ cup unsalted butter or olive oil (melted, for brushing)
1 egg yolk + 1 tbsp milk (for egg wash)
Sesame or nigella seeds for garnish (optional)
⏱ Time:
Prep time: 20 minutes
Cook time: 30 minutes
Total time: ~50 minutes
️ Instructions:
1. Prepare the Filling:
Heat olive oil in a skillet over medium heat.
Add the onion, sauté until translucent (3–5 min).
Stir in the garlic and ground meat. Cook until browned and no longer pink.
Add cumin, paprika, pepper, and salt. Cook for another 2–3 min.
Remove from heat and stir in parsley. Let it cool.
2. Assemble the Phyllo Rolls:
Preheat oven to 375°F (190°C).
Place one phyllo sheet on a clean surface. Keep remaining sheets covered with a damp cloth.
Lightly brush with melted butter/oil.
Layer another sheet on top and brush again.
Spoon a line of filling along the longer edge of the phyllo, about 1 inch from the edge.
Roll the sheet tightly over the filling like a cigar. Tuck in ends if desired.
Place on a parchment-lined baking sheet. Repeat with remaining sheets and filling.
Brush the tops with egg wash and sprinkle sesame/nigella seeds.
3. Bake:
Bake for 25–30 minutes or until golden brown and crispy.
4. Serve:
Let cool slightly before slicing. Serve warm with yogurt, salad, or dipping sauce.
Nutritional Info (per roll, based on 6 servings):
Nutrient Amount
Calories ~280 kcal
Protein ~15g
Fat ~18g
Carbs ~15g
Fiber ~1g
Sodium ~320mg
Sugar ~1g
Note: Values vary depending on exact ingredients and portion sizes.
FAQs
Q: Can I make this ahead of time?
A: Yes! Assemble the rolls, cover them tightly, and refrigerate up to 24 hours before baking. You can also freeze them unbaked for up to 2 months.
Q: Can I use other meats?
A: Absolutely. Ground chicken or turkey works well. Adjust seasoning accordingly for leaner meats.
Q: What’s the best way to reheat leftovers?
A: Reheat in the oven at 350°F (175°C) for 10–15 minutes to restore crispiness.
Q: Can I make it vegetarian?
A: Yes! Substitute meat with a mixture of sautéed mushrooms, lentils, or chopped spinach and feta.
Q: My phyllo keeps tearing—what do I do?
A: That’s common! Phyllo is delicate. Work quickly and keep unused sheets covered with a damp towel to prevent drying out.