After making baklava last week, we ended up with an extra box of phyllo dough. We debated for 10 seconds about what to do with it, and then decided to make borek, a distant cousin of baklava.
In borek, you will have layers of dough with a filling. Common fillings are savory ingredients like feta cheese, spinach, ground beef, or potato. It is baked in the oven like baklava. But the end result is salty rather than sweet. This recipe uses (fake) ground beef for filling, with a kebab flavor twist.
- 1 lbs of phyllo dough, thawed
- 1 can of butter spray
- 1 egg, beaten (for brushing the top of the borek)
- Sesame seeds
- 2/3 lbs of ground beef equivalent, or 8 MorningStar sausage patties, toasted for 12 minutes at 350°F
- 4 stalks of parsley (or about half a bunch), finely chopped
- Half an onion, finely chopped
- 1 red pepper, finely chopped
- 2 Tablespoons of ground meat kebab seasoning
Pulse toasted patties in a food processor until they magically turn into ground beef. Fry the chopped onions and peppers in a pan for a couple of minutes in a non-stick pan on medium-high heat without oil. After the veggies are slightly charred, add the kebab seasoning, ground meat, and parsley in that order. Stir until mixed well. Transfer to a bowl or any another container that is easy to work with (you will be scooping this filling into phyllo dough next.)