Easy Spiced Lamb Borek

Turn basic filo dough and savory lamb into a gorgeous Turkish spiral pie that's sure to wow everyone, whether it's a chill weekend feast or you're hosting friends. Each crispy, golden bite is packed with spiced lamb, juicy currents, and rich pine nuts.

I picked up how to make borek at a cooking class in Istanbul, and now it's my go-to crowd-pleaser when folks come over. The swirl always gets compliments, but honestly, making it is a breeze—even if you're not an expert in the kitchen.

Essential Ingredients

• Sesame seeds: Give a nutty taste and look great on top when it's done
• Melted butter: Makes the outside flaky and rich when toasted in the oven
• Yogurt wash mix: Stops your pastry from flaking apart and keeps everything stuck together
• Filo pastry: Forms thin, crunchy layers—look for packs with no splits or rips
• Tomato passata: Adds juiciness and holds the filling together
• Pine nuts: Buttery and crunchy, these treat your taste buds and are worth it
• Currants: Bring little hits of sweetness to even out the savory stuff
• Cayenne pepper: Sneaks in a bit of heat, use more or less how you like
• Warm spices: You'll need cumin, coriander, cinnamon, allspice, paprika for that classic taste
• Lamb mince: Fatty lamb makes it moist and bold—aim for some fat in your mix
• Olive oil: Used first for frying up the onions and garlic to start things off right

Easy-to-Follow Steps

Final bake:

Lay your spiral into a buttered cast iron pan (or any oven dish you have), brush more butter on top, toss with sesame seeds, and bake about 40 minutes until it's deep golden and crisp outside.

Spiral it up:

Set a pastry log onto parchment and gently wind it into a loose swirl. If you have more filling, keep connecting the logs together—use a dab of the yogurt wash to help the ends stick—until you have one big spiral.

Fill and roll:

Slather a third of your lamb mix along the bottom of your stacked filo sheets. Use a large knife to help you start rolling the filo into a log. Be gentle—it’s thin and tears easily.

Layering filo sheets:

Fire up your oven at 200°C. Lay one pastry sheet out (cover the rest with a damp rag). Brush with yogurt wash, then add more sheets, repeating until you have four sheets, leaving the last one dry.

Mix the yogurt wash:

In a small dish, combine egg, yogurt, and melted butter. Let it sit out about 20 minutes so everything blends together and is ready when you are.

Let filling cool off:

Move your finished lamb mix to a bowl and let it cool completely so your pastry doesn’t get soggy. If you want, stick it in the fridge and use it later—it’ll keep fine for a day.

Simmer together:

Pour in tomato passata, a splash of water, then add pine nuts and currants. Turn the heat down after bubbling starts and let it gently cook about 10 minutes till most liquid is gone and the mix stays moist but not runny.

Wake up the spices:

Throw all your spices into the lamb and stir hard for a minute. Heating them in oil wakes up all their flavors and smells awesome.

Brown the meat:

Tip the ground lamb into pan, break it up as it browns. After about 5 minutes, it's mostly lost its pink—you can stop then, since it'll cook more in the oven.

Start with the base:

Heat olive oil in a big pan on high. Drop in minced garlic and chopped onion and let them soften 2-3 minutes. They should look see-through and smell great but stay pale.

Pin it

What I love most here is browning those pine nuts until they're golden. One time, I left the pan for a second and came back to a burnt mess. Never again—I stand guard now because perfect pine nuts lift the whole thing!

How to Store and Warm Up

Stash leftovers in an airtight box in the fridge for up to three days, no problem. Reheat in a 350°F oven for 10 minutes to make the pastry nice and crisp. Microwaving makes it soggy, so skip that. If you freeze the uncooked swirl, let it thaw in the fridge overnight and then bake—add on 10 minutes for best texture.

Getting Ahead

This is a lifesaver for parties since so much can be done before the guests show up. Make the lamb mix up to two days in advance and chill. Build the whole thing and stick in the fridge up to eight hours ahead. When ready, let it sit on the counter for 30 minutes before baking. The yogurt mix for brushing also lasts a day—just stir before using.

Meaning in Turkish Culture

Borek is a classic all across Turkey and old Ottoman lands, with tons of twists from place to place. This swirled kind—called salyangoz, which means snail—shows up at happy, special occasions. Sharing a homemade swirl with friends is a big show of kindness and welcoming. Old-school families all pitch in on borek days, and the techniques are handed down generation to generation.

Pin it

This swirl brings a taste of Turkey to your table with a look that's guaranteed to get everyone talking and grabbing seconds.

Frequently Asked Questions

→ Can I substitute the lamb with another meat?

If you want, swap in ground beef instead of lamb. Ground chicken or turkey works too—just drizzle in more olive oil so the filling doesn't get dry. The same seasonings taste good with all of them.

→ How do I prevent the filo pastry from drying out?

Keep any pastry you're not using just yet covered up with a damp cloth. The yogurt mix brushed on helps the pastry stay soft and crack-free as it bakes. Try to work quickly and don't stress over little rips—they'll disappear in the finished spiral.

→ Can this borek be prepared in advance?

Absolutely! Whip up the lamb filling and stash it in the fridge for a couple days. You can put together the whole thing, keep it in the fridge up to a day (just wrap it so it doesn't dry out). Let it warm up on the counter for half an hour before tossing it in the oven.

→ What can I serve with lamb borek?

The lemon yogurt sauce on the side is a winner, but a leafy salad, tabbouleh, or some roasted veggies go great too. For something heartier, try bulgur pilaf or a tomato-cucumber salad.

→ Can I freeze this borek?

Yep, freeze it either unbaked or already cooked. Unbaked, wrap it up tight and freeze up to 3 months. Defrost in the fridge before baking and give it 5–10 extra minutes. Baked leftovers freeze in slices and reheat best in the oven.

→ How do I get the spiral shape perfect?

Don't roll your pastry too snug around the filling—the filo tears easy. You can use parchment to help twist the first part, then keep adding more filled rolls by tucking one end into the next. You want the rolls to sit close, just not squished. The yogurt brush helps stick 'em together where edges meet.