Lamb & Walnut Gul Börek
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.
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 1/2 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.
1 1/2 starch, 1/2 vegetable, 1 1/2 medium-fat protein, 3 fat