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Lamb Borek - Crispy Stuffed Phyllo Spiral - Food Wishes

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00:00   |   Apr 12, 2019

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Lamb Borek - Crispy Stuffed Phyllo Spiral - Food Wishes
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  • hello this is chef john from food wishes comm with lambert
  • that's right I'm gonna show you what I consider the king of all meat fill
  • phyllo pastries and I say that not only because this tastes amazing but even if
  • you don't know what you're doing like me it comes out looking incredible and not
  • just the outside as the inside might even be more gorgeous and by the way
  • this is one of those recipes that looks way harder to make than it is assuming
  • of course you can get your hands on some decent frozen phyllo dough which I
  • didn't which makes it much harder but we'll get to my personal problems in a
  • few minutes for now let's go ahead and get started with the filling which we'll
  • begin by adding a diced onion to some olive oil and a pan set over medium-high
  • heat along with a very generous amount of salt and then we will also at this
  • time add our meat which is going to be two pounds of ground lamb and then what
  • we'll do is break that up with some kind of spoon or spatula into as small a
  • pieces as possible which is gonna take a couple minutes and it's been my
  • experience that the smaller meat crumbles you create now will make for a
  • better texture in the final product because as you're about to see we're
  • gonna make what's basically a meat paste and if you let these larger chunks cook
  • and then try to break them up it just does not work out quite as well so we'll
  • go ahead and spatulate that meat for a few minutes until we end up with
  • something that looks like this and then what we'll do once that's been
  • accomplished is just let this cook for a while and what's gonna happen is a lot
  • of liquid is gonna come out of those onions and that's gonna start bubbling
  • and everything's gonna look very wet which is totally fine but what we want
  • to do is continue cooking this stirring occasionally until most of that liquid
  • evaporates all right now totally the mixture is still gonna be quite moist
  • but most of that liquid from the onions and a little bit from the meat will have
  • evaporated off and then once that happens and our meat kind of looks like
  • this we can go ahead and toss in the rest of the ingredients which will
  • include some finely minced or crushed garlic some dried currants or some
  • chopped up raisins which will have the same effect and it will also toss in
  • some lightly toasted pine nuts as well as add in all our spices which since I'm
  • getting a little smarter in my old age I measured out ahead of time and will go
  • ahead and stir all that together and cook it for about one minute
  • and of course I'm gonna list all those spices on the block but we are going
  • with most of our land friendly favorites including cumin coriander cinnamon
  • freshly ground black pepper paprika a little bit of allspice and there's what
  • I'm forgetting oh yeah cayenne but anyway like I said
  • we'll stir that together and cook it for about a minute before adding in some
  • tomato sauce or if you want just some pureed or crushed tomatoes okay the only
  • advantage with the sauce is it it's already seasoned and then last but not
  • least we will add in a little splash of water that we will use to rinse out
  • whatever we had our tomatoes in and then what we want to do when all this is
  • stirred together is reduce our heat to medium and cook this stirring for maybe
  • 20 minutes to a half hour or until it really dries up and turns into what I
  • described earlier as a meat paste and how you'll know you cooked it long
  • enough is by giving it the old push and look okay if we push our meat like this
  • with the spatula we should be able to see the bottom of the pan with no liquid
  • filling in okay if that fills up with juices you're gonna want to cook it a
  • little longer until it looks like this and that's it once we've decided that's
  • cooked long enough we'll turn off the heat and other than tasting this for
  • seasoning we'll simply let that sit and cool down completely before we use it
  • and yes you can make this part way ahead and then what we'll do once our filling
  • is set is move on to make a very special egg wash which we will do with one large
  • egg some plain Greek yogurt the full fat version by the way and then we'll thin
  • this out with a little splash of water and we will finish this up with a couple
  • spoons of melted butter and that's it we'll take a whisk and give this a
  • thorough mixing and once that's been accomplished we'll grab our pastry brush
  • and we'll use this magical mixture not only to paint the top of our Burak but
  • also and more importantly to moisten between the layers of our phyllo
  • speaking of which we're gonna need at least one package of thawed frozen filo
  • dough which as you know once open we always want to keep underneath a damp
  • towel so it doesn't dry out and for your information this was the worst package
  • of filo dough I've ever bought all right I think it might have thought and got
  • refrozen at the store because it was terrible and really fragile and cracking
  • and frayed around the edges so this was a little bit of a challenge
  • to work with but the good news is while a little bit annoying it still worked
  • but anyway what we'll do is lay two sheets on the table and then we'll
  • proceed to very lightly moisten the entire surface by carefully brushing
  • over our egg yogurt wash and I think a good strategy is sort of drip it here
  • and there and then distribute it around by lightly brushing and yes I will be
  • speeding up the footage in certain spots so consider yourselves warned but anyway
  • we'll start with two sheets and once that surface has been brushed we will
  • top that with one single sheet of filo and we'll repeat that brushing process
  • and once that set we will top that with one more piece if you low for a total of
  • four and not only is this mixture adding flavor but it's also much more
  • importantly gonna make our filo flexible so that we're able to roll it and shape
  • it without it cracking alright if you just tried to do this with melted butter
  • like most filo recipes it doesn't work and the dough will split open and you'll
  • have a huge mess as I learned the hard way so while this egg wash between the
  • layers is a little bit unusual it really is the key to this procedure and then
  • once we have that last sheet brushed we can go ahead and spoon on our filling
  • about two inches or so from the edge and I think we want a pile about two inches
  • wide by two inches high and we'll just get it close with the spoon and then do
  • the fine-tuning with our hands and by the way if you're not into lamb this
  • works perfectly with beef or you can do a vegetarian version with spinach and
  • cheese as well as many other things so use what you want
  • I mean you are after all the lorax of your bricks and as a famous doctor once
  • said this is not about what it is it's about what it can become
  • but regardless of what filling we use once it's been applied we will go ahead
  • and carefully roll it up and while we want it secured we don't want to roll
  • this too tightly so I'm not really pressing down too much
  • okay the egg wash is gonna keep the dough flexible but if we roll it super
  • tight it still might break open so we use a little bit of a light touch and
  • roll that up as shown which plan we're gonna transfer that into a well buttered
  • baking dish and because I'm doing a spiral I went with a round one but you
  • can also do this in a sheet pan and then once that's been placed in
  • we'll go ahead and brush it with our egg wash and then we'll proceed to make two
  • more of those rolls exactly like you just saw me do and as usual with this
  • stuff we don't have to be too concerned with precision since once these bake
  • they almost always look awesome oh and I should mention if you're really
  • good at this you can overlap a whole bunch of filo across your table and just
  • make one really long snake that you then roll up and put in your pan but having
  • said that at least for me I think it's easier to just do two or three and piece
  • those together as shown oh and one tip here for the second and third rolls
  • you should probably paint them with the wash before you try to place them in
  • this pan all right just to make sure they're extra flexible all right not so
  • much a big deal on the first one but for the second and especially the third one
  • you'll probably want to give it a brushing before you try to roll it up
  • tight and then once all our rolls have been placed in that position and of
  • course generously brush with our egg wash if you have any holes to fill in
  • which I did because of my questionable placement you can always just wad up a
  • piece extra filo and just stick it into the gap and then egg wash the top and
  • then one last thing once we're happy with how it looks before this goes in
  • the oven I like to sprinkle over some sesame seeds or if you want poppy seeds
  • or a combination but this time I'm just going with the sesame and then once our
  • surface has been seated that is ready to transfer into the center of a 400 degree
  • oven for about 35 to 40 minutes or until it's beautifully browned and looking
  • like one of the greatest things you've ever seen food or otherwise and sure you
  • might have some lamb juices that have bubbled up here and there but tell Hori
  • that's all part of the show and those will recede and settle down as this
  • cools which reminds me we should probably let this sit for about 15
  • minutes or so before we attempt to cut a slice so that's what I did at which
  • point I grabbed a serrated knife and cut myself a nice portion and usually the
  • first slice never comes out looking that great except this time it did I mean
  • look at that this thing really does have one of the most unique and interesting
  • appearances ever and then because this is kind of a rich dish I went ahead and
  • garnish the plate with some bitter greens also known as the ubiquitous baby
  • arugula and that my friends is one of the most delicious most fascinating to
  • look at things you'll ever eat which is why I'm gonna grab a fork and
  • dig in and the combination of that beautiful rich savory aromatic luscious
  • lamb surrounded by that crispy flaky phyllo is just an absolutely perfect
  • pairing oh and I almost forgot well this really is fantastic eaten as
  • is I do like to serve it with a little bit of a yogurt sauce featuring some
  • freshly chopped mint and of course that recipe will be included in the blog post
  • as well but anyway that's it my take on lamb burger which I hear originated in
  • Turkey but I believe this spiral version is Bosnian but I'm not sure that's just
  • something I heard from unreliable sources but anyway a magnificent recipe
  • no matter where it's from and with Easter coming up if you want to serve
  • lamb which is very traditional but you didn't want to spend the big bucks for a
  • leg of lamb or a rack of lamb this would be a great and much more affordable
  • alternative but no matter what the occasion I really do hope you give this
  • a try soon so head over to food whooshes dot-com for all the ingredient amounts
  • of moral faux as usual and as always enjoy
  • you
  • you

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Description

Learn how to make Lamb Borek! This amazing crispy meat-stuffed phyllo spiral is stunning to look at, and even more enjoyable to eat. Plus, this technique will work with and rollable fillings. Visit https://foodwishes.blogspot.com/2019/04/lamb-borek-and-secret-of-sogginess.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this beautiful and delicious Lamb Borek recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”