Turkish Ground Meat and Onion Phyllo Pastry

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A classic Turkish savory pastry made by layering thin sheets of phyllo around a richly spiced filling of ground lamb, onion, and parsley. Brushed with melted butter and baked until crisp and deeply golden, this crowd-pleasing dish is served in generous squares with a glass of cold ayran.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 13 gSaturated Fat
• 38 gCarbs
• 3 gFiber
• 4 gSugar
• 22 gProtein
• 720 mgSodium
• 420 mgPotassium
• 80 mgCalcium
• 3.5 mgIron
• 10 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the meat filling

• 1 lb (450 g) ground lamb (or beef)
• 1 large yellow onion, finely chopped
• 2 tbsp tomato paste
• 1/3 cup flat-leaf parsley, finely chopped
• 1 tsp ground black pepper
• 1 tsp kosher salt
• 1 tsp Aleppo pepper or sweet paprika
• 2 tbsp olive oil

For assembling the pastry

• 12 sheets fresh yufka or thawed phyllo dough
• 3/4 cup (170 g) unsalted butter, melted and slightly cooled
• 1 large egg
• 1/2 cup plain whole-milk yogurt
• 2 tbsp water
• 1 tbsp sesame seeds
• 1 tsp nigella seeds (optional)

Directions

1. Preheat the oven to 375°F (190°C) and lightly grease a 13×9-inch (33×23 cm) rectangular baking dish with butter.
2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chopped onion and cook for 4 minutes until translucent, then stir in the tomato paste and cook for 1 minute until fragrant.
3. Add the ground lamb to the skillet, breaking it apart with a wooden spoon. Season with salt, black pepper, and Aleppo pepper. Cook for 8 to 10 minutes until the meat is browned and any liquid has evaporated. Stir in the parsley, then transfer to a bowl and let cool completely.
4. In a small bowl, whisk together the egg, yogurt, and 2 tablespoons water until smooth. Combine this mixture with the melted butter in a separate bowl.
5. Cut the phyllo sheets in half lengthwise to fit the baking dish. Working one sheet at a time, lay a sheet in the pan and brush generously with the butter-yogurt mixture, overlapping sheets to cover the entire surface; repeat with 6 sheets for the bottom layer.
6. Spread the cooled meat filling in an even layer over the bottom phyllo stack. Top with the remaining 6 sheets of phyllo, brushing each sheet with the butter mixture as you layer.
7. Brush the top sheet with any remaining butter mixture and sprinkle evenly with sesame seeds and nigella seeds if using. Use a sharp knife to score the pastry into 12 squares, cutting only through the top layer.
8. Bake on the middle rack for 35 to 40 minutes until the top is deeply golden brown and crisp, and the filling is piping hot in the center.
9. Allow the pastry to rest in the pan for 10 minutes before slicing fully through the scored lines. Serve warm with lemon wedges and a side of plain yogurt.
10. Enjoy as a hearty breakfast pastry, mezze, or light dinner alongside a simple cucumber-tomato salad.

Cook’s Notes

• For flakier layers, brush each phyllo sheet with melted butter alone (no yogurt) on the bottom and use the yogurt-egg mixture only on the top crust.
• Let the cooked meat filling cool completely before assembling; warm filling can melt the butter between layers and create a gummy texture.
• Cover unused phyllo sheets with a slightly damp kitchen towel while assembling to prevent them from drying out and cracking.
• Serve with chilled ayran (salted yogurt drink) or fresh squeezed lemon to balance the richness of the pastry.
• Leftover baked börek can be refrigerated for up to 3 days and reheated briefly in a hot oven to restore crispness.
• If substituting phyllo for thicker yufka, lightly dampen the surface of the dough before brushing with butter to keep it pliable.

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