Borek (Turkish Meat Rolls)

Recipe by Marlitt
READY IN: 45mins
YIELD: 24 pcs




  • Brown meat in pan at medium-hi heat.
  • Drain and transfer browned meat to a medium bowl to cool.
  • When the meat has cooled crumble cheese and add to the meat.
  • Add the parsley, garlic thyme and pepper and mix well.
  • Let this sit for 30 minutes.
  • In a small bowl beat the egg with water to make an egg wash.
  • Working quickly now, so the phyllo does not dry out.
  • Take 1 sheet phyllo dough brush or spray with olive oil, place another sheet on top and brush or spray again.
  • Cut the two sheets into six rectangles.
  • 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.
  • 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.
  • Repeat for the next five pieces.
  • Brush with egg wash.
  • 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.
  • Repeat the dough and rolling with the rest of the dough sheets.
  • These are also very nice cold.
  • I sometimes use a Tzatziki sauce for dip or mint sauce if using lamb.