Lamb and pine nut börek

Lamb and pine nut börek

By
From
New Middle Eastern Food
Makes
4 large börek
Photographer
Mark Roper

Ingredients

Quantity Ingredient
Yoghurt pastry for böreks
see method for other ingredients

Method

  1. Thoroughly combine 2 tablespoons ground cumin, 2 tablespoons sweet paprika, 1 tablespoon hot paprika, 1 tablespoon freshly grated nutmeg and 1 tablespoon freshly ground black pepper and store in a jar for up to 3 months. Combine 500 g minced lamb, 1 finely chopped small purple onion, 1 finely chopped clove garlic, 1 tablespoon extra-virgin olive oil, 1/4 cup shredded flat-leaf parsley leaves, 3 teaspoons of the spice mix and 1 teaspoon sea salt in a bowl. Use your hands to knead the mixture to a smooth, homogeneous paste. Fill the böreks and bake.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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