Beef Borek

Boreks are baked pastry pies, very common in the Middle East, but also in the Balkans, and the Mediterranean area. The fillings are very diverse, ranging from ground meats to sweet fillings, like vanilla or orange. Here, we've made an Arabic version with some ground beef, parsley, and onion as filling.

Boreks are baked pastry pies, very common in the Middle East, but also in the Balkans, and the Mediterranean area. The fillings are very diverse, ranging from ground meats to sweet fillings, like vanilla or orange. Here, we've made an Arabic version with some ground beef, parsley, and onion as filling.

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Ingredients

1 teaspoon vegetable oil
1 onion , chopped
12 ounces of ground beef
2 tablespoons of fresh parsley , chopped
pepper
¼ cup egg wash
3 phyllo sheets

Ingredients

Steps

1
Done

Preheat the oven to 350 degrees F/175 degrees C.

2
Done

Heat the vegetable oil in a skillet over medium heat. Add the onion and cook it until translucent.

3
Done

Add the ground beef and cook it until well browned. Add parsley and season it with salt and pepper. Stir, and take it away from the heat.

4
Done

Make the egg wash. Here is how to do it.

5
Done

Brush a glass baking dish with egg wash. Add a phyllo sheet inside the baking dish, leaving half of it outside the dish.

6
Done

Brush the phyllo with egg wash. Add half of the ground beef and cover it with the remaining half of phyllo. Brush it with egg wash.

7
Done

Repeat the process using the second phyllo sheet. Cover the dish with the remaining phyllo sheet. Brush it with egg wash.

8
Done

Slide it into the oven and bake it for 25 minutes.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

197 kcal
Calories
19 g
Protein
10 g
Fat
7 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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