Turkish cuisine · Dough, Pasta & Rice

Talaş Böreği

Palace-style phyllo parcels with braised lamb cubes, onions and peas, baked golden brown.

Ingredients · for 4 servings

• 500 g lamb meat (shoulder, cubed)
• 2 onions
• 150 g peas
• 2 tbsp butter
• 1 tbsp tomato paste
• 1 tsp paprika powder
• 1 tsp baharat spice mix
• 300 ml stock
• 500 g phyllo pastry
• 1 egg yolk
• 1 tbsp sesame seeds
• Salt, pepper

Instructions

1. Cut the lamb into 1.5 cm cubes, pat dry and salt; finely dice the onions and keep the phyllo pastry in the fridge until needed.
2. Heat the butter in a braising pot and sear the meat in batches over high heat for 4–5 min. until well browned all over.
3. Add the onions and sauté for 5 min. until translucent, stir in the tomato paste, paprika powder and baharat and cook for 1 min. until fragrant.
4. Deglaze with the stock and braise covered over gentle heat for 45 min.; add the peas in the last 5 min., then cook uncovered until almost no liquid remains, and let the filling cool completely.
5. Divide the phyllo into eight squares of about 12 cm, place 2 tbsp of the cold filling in the center of each, fold the corners over the middle and press the seams firmly together.
6. Place the parcels seam-side down on a baking sheet lined with parchment, brush with beaten egg yolk, sprinkle with sesame seeds and bake at 200 °C for 25–30 min. until golden and puffed; let rest 5 min. and serve warm.