These gul, or rose-shaped, pastries are savory with a sweet touch from sautéed onions and sun-dried tomatoes. A little vinegar in the olive oil used for brushing the layers of phyllo keeps the dough pliable and easier to coil.
Nutrition per serving may change if servings are adjusted.
5 tablespoons extra-virgin olive oil, divided
2 medium onions, finely diced
1 pound ground lamb
1 cup chopped walnuts
⅔ cup chopped fresh parsley
⅓ cup oil-packed sun-dried tomatoes, chopped
⅓ cup chopped fresh za'atar leaves (see Tips) or chopped fresh oregano
4 cloves garlic, minced
2 teaspoons grated lemon zest
1½ teaspoons ground cumin
½ teaspoon salt
½ teaspoon ground pepper
¼ cup cider vinegar
16 9-by-14-inch sheets phyllo dough
1 tablespoon black sesame seeds or nigella seeds
Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
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.
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 Tips). 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 boreks. Brush the tops with the remaining vinegar mixture and sprinkle with sesame (or nigella) seeds.
Bake until golden brown, 25 to 30 minutes. Let cool for 10 minutes before serving.
Tips: Za'atar Leaves: A wild herb from the same family as thyme and oregano, za'atar (not to be confused with the popular Mediterranean spice blend za'atar, which sometimes includes this herb) has thin, pointy leaves like rosemary and a lemony, peppery flavor. Use it up: Swap for thyme, oregano, marjoram or rosemary; sprinkle on grilled vegetables, meat or seafood.
To assemble börek: Place a sheet of phyllo on a dry surface, long edge toward you. Brush with oil-vinegar mixture; lay another sheet on top. Spread ½ cup lamb mixture along the edge closest to you. Leave a 1-inch border on bottom and sides. Roll up away from you, being careful not to roll too tightly. Brush with oil-vinegar mixture. Roll into a coil; tuck loose end underneath. Brush with oil-vinegar mixture.
410 calories;27 g fat(6 g sat); 3 g fiber; 28 g carbohydrates; 16 g protein; 89 mcg folate; 37 mg cholesterol; 2 g sugars; 0 g added sugars; 553 IU vitamin A; 16 mg vitamin C; 73 mg calcium; 3 mg iron; 378 mg sodium; 390 mg potassium
Vitamin C (27% daily value), Folate (22% dv)
Carbohydrate Servings: 2
Exchanges: 1½ starch, ½ vegetable, 1½ medium-fat protein, 3 fat