Lamb & Wal­nut Gul Borek

EatingWell - - FRESH -

1 hr 1 hr 35 min AC­TIVE: TO­TAL: These gul, or rose-shaped, pies are sa­vory with a sweet touch from sautéed onions and sun­dried toma­toes. A lit­tle vine­gar in the olive oil used for brush­ing the lay­ers of phyllo keeps the dough pli­able and eas­ier to coil. (Recipe: Şemsa Denizsel. Photo: page 67.)

5 ta­ble­spoons ex­tra-vir­gin olive oil, di­vided 2 medium onions, finely diced

1 pound ground lamb

1 cup chopped wal­nuts

2/3 cup chopped fresh pars­ley

1/3 cup oil-packed sun-dried toma­toes, chopped

1/3 cup chopped fresh za’atar leaves (see page 110) or oregano

4 cloves gar­lic, minced

2 tea­spoons grated le­mon zest

11/2 tea­spoons ground cumin

1/2 tea­spoon salt

1/2 tea­spoon ground pep­per

1/4 cup cider vine­gar

16 9-by-14-inch sheets phyllo dough 1 ta­ble­spoon black sesame seeds or nigella seeds

1. Pre­heat oven to 400°F. Coat a large rimmed bak­ing sheet with cook­ing spray.

2. Heat 1 ta­ble­spoon oil in a large skil­let over medium heat. Add onions and cook, stir­ring of­ten, un­til soft and translu­cent, about 5 min­utes. Add lamb and cook, stir­ring oc­ca­sion­ally and break­ing up any large chunks, un­til it is no longer pink, 6 to 8 min­utes. Drain the mix­ture in

a colan­der and trans­fer to a large bowl. Stir in wal­nuts, pars­ley, sun-dried toma­toes, za'atar (or oregano), gar­lic, le­mon zest, cumin, salt and pep­per. Let cool, stir­ring oc­ca­sion­ally, for 10 min­utes.

3. Whisk vine­gar and the re­main­ing 4 ta­ble­spoons oil in a small bowl. Place a sheet of phyllo on a clean, dry work sur­face with a long edge to­ward you (see Tech­niques, page 116).

Brush the phyllo with some of the vine­gar mix­ture; lay an­other sheet of phyllo on top of it. Place ½ cup of the lamb mix­ture along the bot­tom third of the long edge clos­est to you, leav­ing a 1-inch bor­der on the bot­tom and sides. Roll the phyllo away from you as if you were rolling up a car­pet, be­ing care­ful not to roll too tightly. Brush the roll with some of the vine­gar mix­ture. Start­ing with one end, roll into a coil and place on the pre­pared bak­ing sheet. Tuck the loose end un­der­neath. Re­peat with the re­main­ing in­gre­di­ents to make 8 böreks. Brush the tops with the re­main­ing vine­gar mix­ture and sprin­kle with sesame (or nigella) seeds.

4. Bake un­til golden brown, 25 to 30 min­utes. Let cool for 10 min­utes be­fore serving.

SERVES 8: 1 börek each

CAL 410 / FAT 27G (SAT 6G) / CHOL 37MG / CARBS 28G / TO­TAL SUG­ARS 2G (ADDED 0G) / PRO­TEIN 16G / FIBER 3G / SODIUM 378MG / POTAS­SIUM 390MG.

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