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    You are in: Home / Recipes / Borek (Turkish Meat Rolls) Recipe
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    Borek (Turkish Meat Rolls)

    Borek (Turkish Meat Rolls). Photo by Midwest Maven

    1/1 Photo of Borek (Turkish Meat Rolls)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Marlitt's Note:

    These are a delicious, turkish version of the spring rolls. Great as main dish served with salad. I got this recipe from someone who brought time to a potluck. I submitted the original recipe, the stuff in brackets is what I had on had when I made them. It’s hard to find sheeps cheese around here unless you go to a specialty food store.

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    Serves: 4



    Units: US | Metric


    1. 1
      Brown meat in pan at medium-hi heat.
    2. 2
      Drain and transfer browned meat to a medium bowl to cool.
    3. 3
      When the meat has cooled crumble cheese and add to the meat.
    4. 4
      Add the parsley, garlic thyme and pepper and mix well.
    5. 5
      Let this sit for 30 minutes.
    6. 6
      In a small bowl beat the egg with water to make an egg wash.
    7. 7
      Working quickly now, so the phyllo does not dry out.
    8. 8
      Take 1 sheet phyllo dough brush or spray with olive oil, place another sheet on top and brush or spray again.
    9. 9
      Cut the two sheets into six rectangles.
    10. 10
      Take a good tablespoon of meat mix and place it about an 1 ½” to 2 inches up from one of the corners of the rectangle.
    11. 11
      Lift the corner of the pastry and fold over the meat mixture, then lift and fold the corner on the right and then left to make and envelope about 3- 4 inches wide, then roll up to top.
    12. 12
      Repeat for the next five pieces.
    13. 13
      Brush with egg wash.
    14. 14
      Heat some of the olive oil in a heavy pan a fry the meat rolls, turning to brown on all sides, lightly flatten them with spatula while frying.
    15. 15
      Repeat the dough and rolling with the rest of the dough sheets.
    16. 16
      These are also very nice cold.
    17. 17
      I sometimes use a Tzatziki sauce for dip or mint sauce if using lamb.

    Ratings & Reviews:

    • on September 18, 2007


      These are really good! I found that frying them so they are just browned tastes best! I'm doing a Turkish Dinner evening as part of my club and these are definately on the starters...

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    • on June 18, 2007


      Made these for dinner tonight and they were delicious! I used feta and a beef mix as I couldn't find ground lamb or sheep's milk cheese, but they turned out great. Thanks for sharing :) Made for ZWT3.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2007


      These tasted good but I have to admit they were not fun to make. I think the problem was that the pyhllo dough we can get here is smaller than other places? Too small to get 6 rectangles out of that were 3 to 4 inches wide. I mixed the feta cheese with the meat while it was still warm and that worked well because it melted the cheese and blended the flavours up well. I'm giving it a four but I won't be making them again in any time soon.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Borek (Turkish Meat Rolls)

    Serving Size: 1 (161 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 493.7
    Calories from Fat 332
    Total Fat 36.9 g
    Saturated Fat 11.4 g
    Cholesterol 114.9 mg
    Sodium 253.8 mg
    Total Carbohydrate 20.5 g
    Dietary Fiber 0.8 g
    Sugars 0.2 g
    Protein 18.5 g

    The following items or measurements are not included:

    sheep's milk cheese

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