Lamb Borek - Turkish style

Whip this baby up for a light lunch served with a fresh green salad or if you are feeling adventurous then try eating in the traditional way with Greek yoghurt.  No real measurements, just roughly and adjust to your taste.

For the filling

1 kilo Lamb Mince 

1x chopped onion 

1x tablespoon Chopped Garlic 

1 x Tablespoon Biber Salca (spicy capsicum paste) 

2x Tablespoons of Tomato Paste (Optional)

Add toasted pine nuts after the mixture is finished cooking 

We've used filo pastry, 8 sheets per layer brushed with egg/milk mix per layer then a row of mixture before rolling up. Keep going till mixture/pastry is finished, assembling in tray as you go to form round shape. 

Brush top with egg/milk mix, top with nigela & sesame seeds. Bake at 200 degrees for around 20 minutes or till golden brown.