Turkish Spiral Borek with Spiced Ground Beef Recipe

Introduction

Turkish spiral borek with spiced ground beef is a flaky, golden pastry shaped like a snail shell and filled with warmly seasoned meat. This iconic dish combines crisp layers of phyllo dough with a richly flavored filling, bringing the comfort and aroma of traditional Turkish kitchens to your table.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 1 lb (450g) ground beef
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground black pepper
• ½ tsp salt (or to taste)
• ¼ tsp crushed red pepper flakes (optional)
• 2 tbsp chopped fresh parsley
• 12 sheets phyllo dough, thawed if frozen
• ⅓ cup olive oil (or a mix of oil and melted butter)
• 1 egg yolk (for brushing)
• Sesame seeds or nigella seeds for topping (optional)

Instructions

1. Step 1: In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the ground beef and break it up with a wooden spoon. Cook until browned, then stir in cumin, paprika, black pepper, salt, and red pepper flakes. Cook for another 2 minutes to let the spices bloom. Remove from heat and stir in fresh parsley. Let the filling cool slightly.
2. Step 2: Preheat the oven to 375°F (190°C). Lightly oil a large round baking dish or 12-inch oven-safe skillet. Unroll the phyllo dough and keep it covered with a slightly damp towel to prevent drying. Lay one sheet of phyllo and brush lightly with oil. Place a second sheet on top and brush again with oil.
3. Step 3: Spoon a thin line of beef filling along one long edge of the layered phyllo (about 2–3 tablespoons). Gently roll it up into a long log, ignoring any small tears.
4. Step 4: Coil the first filled roll loosely in the center of the greased pan. Continue rolling the remaining phyllo and filling, wrapping each new log around the existing spiral working outward until all is used.
5. Step 5: Brush the entire top of the spiral with egg yolk and sprinkle with sesame or nigella seeds if desired. Bake for 35–45 minutes, or until deeply golden and crisp.
6. Step 6: Allow the borek to cool for 10–15 minutes before slicing. Serve warm or at room temperature alongside plain yogurt or a fresh salad.

Tips & Variations

• Always thaw frozen phyllo dough overnight in the fridge and keep it covered with a damp towel while working to prevent cracking and drying.
• Brush the phyllo sheets generously with oil to ensure a crispy, golden crust.
• Try adding shredded mozzarella or cooked spinach to the beef filling for a flavorful twist.
• For extra crispiness, bake the borek directly on a metal sheet pan instead of a dish.
• Substitute ground lamb, turkey, or plant-based meat in place of beef for different flavors or dietary needs.

Storage

Store leftover borek in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes to maintain crispness. To freeze, wrap tightly in foil before or after baking and freeze for up to 1 month. Thaw in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this borek ahead of time?

Yes, you can assemble the borek and refrigerate it for up to 24 hours before baking, or freeze it unbaked for up to one month.

Can I use homemade dough instead of phyllo?

Absolutely. Homemade yufka or stretched dough works beautifully and offers a more authentic experience, but store-bought phyllo is a convenient and reliable choice.

Turkish Spiral Borek with Spiced Ground Beef Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 63 reviews

This Turkish spiral borek with spiced ground beef is a visually stunning and delicious flaky pastry coiled like a snail shell, filled with a savory blend of ground beef, onions, and aromatic spices. Perfectly crispy on the outside and soft on the inside, it makes a delightful centerpiece for family gatherings or casual meals. Served warm with yogurt or fresh salad, this traditional Turkish recipe is easy to prepare in any home kitchen using phyllo dough, and it offers customizable options including substitutions for different meats or adding cheese and spinach.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: Serves 6–8 1x
• Category: Savory Pastry
• Method: Baking
• Cuisine: Turkish
• Diet: Halal

Ingredients

Scale 1x2x3x

For the Filling:

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 1 lb (450g) ground beef
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground black pepper
• ½ tsp salt (or to taste)
• ¼ tsp crushed red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

For the Borek:

• 12 sheets phyllo dough, thawed if frozen
• ⅓ cup olive oil (or a mix of olive oil and melted butter)
• 1 egg yolk (for brushing)
• Sesame seeds or nigella seeds for topping (optional)

Instructions

1. Make the Filling: In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the ground beef and break it up with a wooden spoon. Cook until browned, then stir in cumin, paprika, black pepper, salt, and red pepper flakes. Cook for another 2 minutes to allow the spices to bloom. Remove from heat and stir in chopped parsley. Let the filling cool slightly before using.
2. Prep the Phyllo Dough: Preheat your oven to 375°F (190°C). Lightly oil a large round baking dish or 12-inch oven-safe skillet. Unroll the phyllo dough and keep it covered with a slightly damp towel to prevent drying. Lay out one sheet of phyllo and brush it lightly with olive oil. Place a second sheet on top and brush again.
3. Fill and Roll: Spoon a thin line of the beef filling along one long edge of the phyllo (about 2–3 tablespoons). Roll it up gently into a long log. Don’t worry if the phyllo tears; it is forgiving in the final shape.
4. Shape the Spiral: Take your first filled roll and coil it loosely in the center of the greased pan. Continue with the rest of the phyllo and filling, wrapping each new log around the existing spiral, working outward until all the filled logs are coiled.
5. Brush and Bake: Once the spiral is complete, brush the entire top with egg yolk and sprinkle with sesame or nigella seeds if using. Bake for 35–45 minutes, or until deeply golden and crisp.
6. Cool and Slice: Allow the borek to cool for 10–15 minutes before slicing. Serve warm or at room temperature with plain yogurt or a fresh salad for a delightful meal.

Notes

• This spiral borek is traditionally made with lamb, but ground beef is a delicious and accessible alternative.
• Substitute ground turkey or plant-based ground meat if preferred for variation.
• Serve with ayran (a Turkish yogurt drink) or a squeeze of lemon for a refreshing contrast.
• Thaw frozen phyllo dough in the refrigerator overnight to avoid cracking.
• Keep phyllo covered with a damp towel while working to maintain pliability.
• Generous oiling ensures a crispy, golden finish and prevents dryness.
• Add shredded mozzarella or cooked spinach to the filling for extra flavor and variety.
• For an extra crisp base, bake directly on a metal sheet pan.
• Assemble ahead of time and refrigerate for up to 24 hours, or freeze unbaked for up to 1 month.
• Reheat leftovers in a 350°F oven for 10–15 minutes to restore crispness. Avoid microwaving to maintain texture.
• Store leftover borek in an airtight container in the refrigerator for up to 3 days; wrap tightly in foil to freeze before or after baking.

Keywords: Turkish borek, spiral borek, kol böreği, phyllo pastry, ground beef borek, savory pastry, Turkish cuisine, spiced ground beef, party appetizer, traditional Turkish recipe