Beef Borek

Chef

Amanda

INGREDIENTS

Makes 8 portions.

1 package Phyllo, thawed

500 g (1 lb) Ground Beef

125 mL (1/2 cup) White Onion, minced

30 mL (2 Tbsp) Tomato paste

30 mL (2 Tbsp) Garlic, minced

5 mL (1 tsp) Salt

5 mL (1 tsp) Ground Black Pepper

30 mL (2 Tbsp) Cilantro, fresh, chopped

60 mL (1/4 cup) Parsley, fresh, chopped, divided

30 mL (2 Tbsp) Paprika

30 mL (2 Tbsp) Thyme, dried

60 mL (1/4 cup) Oil

15 mL (1 Tbsp) Nigella Seeds

PREPARATION

  1. Saute beef and onion in a large skillet until beef is cooked through.
  2. Add garlic, tomato paste and simmer for 5 minutes.
  3. Stir in salt, pepper, paprika, thyme, cilantro and 1/2 of chopped parsley. Let cool.
  4. Preheat oven to 300 F.

For bulk cooking: Lay phyllo sheets into a greased pan and let phyllo drape over sides of the pan. Stack sheets on top of one another (approx. 8 sheets) to cover the entire hotel pan and forming a full phyllo base. Place a thin, even layer of the meat mixture on top of the phyllo. Repeat twice, so there are 3 layers of meat mixture. Place a layer of phyllo sheet on top of the meat mixture and brush with oil. Sprinkle nigella seeds over the oiled phyllo. Bake for 40 minutes. Garnish with chopped parsley.

For individual portion or to cut as pie slice: Lay out phyllo sheets on a table side by side with a 2 inch overlap, layering up to 4 sheets on top of one another. Lay the meat filling in a thin layer over the phyllo leaving a 2 inch gap around the edges of the phyllo base. Lift the front remaining phyllo edge over top over the meat filling, working left from right. Gently roll the pastry up over the meat filling working from left to right in small increments (like how you would roll cinnamon bun dough) and keep repeating from left to right until the filling has been completely rolled within the pastry and forms a long log. Carefully spin one end of the log into itself and continue until it has created a spiral look. You may cut the pastry log to achieve the desired size of your end product. Example 1 large pastry would be cut into slices like a pie for serving, or smaller pastry can be served as a single portion. Adjust baking time as needed.

Chef Note: Plant based ground ‘meat’ can be used instead of ground beef. 30% of meat can be replaced with finely chopped cooked mushrooms.