Borek (turkish Meat Rolls)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 3/4 lb ground lamb (i used beef and lamb mix)
• 3/4 lb sheep's milk cheese (i used feta crumbled)
• 1 garlic clove, minced
• 1/4 cup parsley, chopped
• 1 teaspoon thyme
• pepper
• 8 sheets phyllo dough
• 1 egg
• 2 tablespoons water
• 1/4 cup olive oil (for frying)

Recipe

• 1 brown meat in pan at medium-hi heat.
• 2 drain and transfer browned meat to a medium bowl to cool.
• 3 when the meat has cooled crumble cheese and add to the meat.
• 4 add the parsley, garlic thyme and pepper and mix well.
• 5 let this sit for 30 minutes.
• 6 in a small bowl beat the egg with water to make an egg wash.
• 7 working quickly now, so the phyllo does not dry out.
• 8 take 1 sheet phyllo dough brush or spray with olive oil, place another sheet on top and brush or spray again.
• 9 cut the two sheets into six rectangles.
• 10 take a good tablespoon of meat mix and place it about an 1 ½â€? to 2 inches up from one of the corners of the rectangle.
• 11 lift the corner of the pastry and fold over the meat mixture, then lift and fold the corner on the right and then left to make and envelope about 3- 4 inches wide, then roll up to top.
• 12 repeat for the next five pieces.
• 13 brush with egg wash.
• 14 heat some of the olive oil in a heavy pan a fry the meat rolls, turning to brown on all sides, lightly flatten them with spatula while frying.
• 15 repeat the dough and rolling with the rest of the dough sheets.
• 16 these are also very nice cold.
• 17 i sometimes use a tzatziki sauce for dip or mint sauce if using lamb.