Börek (also burek, boereg, and other variants on the name) is a type of baked or fried filled pastry, popular in some countries around the Mediterranean Sea, the Slavic cuisines, throughout the Balkans and the former Ottoman Empire. They are made of a thin flaky dough known as phyllo dough (or yufka dough), and are filled with salty cheese (often feta), minced meat, potatoes or other vegetables. Burek may be prepared in a large pan and cut into portions after baking, or as individual pastries. In Turkish, börek is the name used for pastries made with phyllo dough.
1 packet philo dough
1. In a 9-inch skillet on medium heat add 1 tablespoon butter, onion and garlic; cook until tender. Add lamb, sumac, salt and pepper. Cook until lamb is no long pink then add mint, pine nuts and parsley. Sit aside.
2. Brush a round quiche pan with butter. Put a sheet of philo dough and brush with butter and oil. Repeat this procedure until half the philo sheets are used (about 12).
3. Pre-heat oven to 400F. Spread the meat mixture on the pastry and cover remaining philio with a damp cloth. Again brushing each sheet with butter and oil.
4. Cut the borek into squares and bake. When the pastry sheets begin to puff up, drizzle the remaining butter over the pastry and continue to bake until pinkish in color, about 20-10 minutes.
Yields: 6-8 servings