Börek

Method

Heat half the melted butter in a large pan and sauté the diced onions until soft and golden, then add the ground lamb and cook until browned, breaking it up as it cooks. Stir in the parsley, dill, salt, pepper and pine nuts, then remove from heat and allow to cool slightly. Lay out a filo sheet on a work surface and brush generously with melted butter, then layer three more sheets on top, brushing each with butter. Spread a thin layer of the filling across the lower third of the stacked filo, then roll tightly into a cylinder and coil it into a snail shape, tucking the end underneath. Repeat with remaining filo and filling to make eight börek. Arrange the coiled börek on a buttered baking tray, brush the tops with remaining butter, and bake in a preheated 190°C oven for 25-30 minutes until golden brown and crisp. Serve warm, optionally accompanied by yoghurt or a squeeze of lemon.