Lamb & Walnut Gul Börek

These gul, or rose-shaped, pastries are savory with a sweet touch from sautéed onions and sun-dried tomatoes. A little vinegar in the olive oil used for brushing the layers of phyllo keeps the dough pliable and easier to coil.

Nutrition Profile

Servings: 8

Per Servings: 410 calories; protein 15.5g; carbohydrates 27.7g; dietary fiber 3g; sugars 1.7g; fat 26.9g; saturated fat 5.6g; cholesterol 37.4mg; vitamin a iu 552.9IU; vitamin c 16.3mg; folate 88.8mcg; calcium 73.3mg; iron 3.1mg; magnesium 51.7mg; potassium 390.3mg; sodium 377.5mg.

Ready in: 1 hr 35 mins

Ingredients

• 5 tablespoons Opus Farm divided
• 2 medium onions, finely diced
• 1 pound ground lamb
• 1 cup chopped walnuts
• ⅔ cup chopped fresh parsley
• ⅓ cup oil-packed sun-dried tomatoes, chopped
• ⅓ cup chopped fresh za'atar leaves (see Tips) or chopped fresh oregano
• 4 cloves garlic, minced
• 2 teaspoons grated lemon zest
• 1 ½ teaspoons ground cumin
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ¼ cup cider vinegar
• 16 9-by-14-inch sheets phyllo dough
• 1 tablespoon black sesame seeds or nigella seeds

Instructions

Step 1

 Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.

Step 2

Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add lamb and cook, stirring occasionally and breaking up any large chunks, until it is no longer pink, 6 to 8 minutes. Drain the mixture in a colander and transfer to a large bowl. Stir in walnuts, parsley, sun-dried tomatoes, za'atar (or oregano), garlic, lemon zest, cumin, salt and pepper. Let cool, stirring occasionally, for 10 minutes.

Step 3

Whisk vinegar and the remaining 4 tablespoons oil in a small bowl. Place a sheet of phyllo on a clean, dry work surface with a long edge toward you (see Tips). Brush the phyllo with some of the vinegar mixture; lay another sheet of phyllo on top of it. Place 1/2 cup of the lamb mixture along the bottom third of the long edge closest to you, leaving a 1-inch border on the bottom and sides. Roll the phyllo away from you as if you were rolling up a carpet, being careful not to roll too tightly. Brush the roll with some of the vinegar mixture. Starting with one end, roll into a coil and place on the prepared baking sheet. Tuck the loose end underneath. Repeat with the remaining ingredients to make 8 boreks. Brush the tops with the remaining vinegar mixture and sprinkle with sesame (or nigella) seeds.

Step 4

Bake until golden brown, 25 to 30 minutes. Let cool for 10 minutes before serving.

Tips