This recipe is my go-to because the blend of spices like cumin, paprika, and cinnamon with the ground beef creates an aroma and flavor that’s totally irresistible. Plus, the crunchy, buttery phyllo dough with that savory filling makes every bite feel like a little gourmet adventure, reminding me of all the fusion food trends I love keeping up with.
There are rich flavors and textures in the dishes I create. Take my Borek: Spiced Beef with Pistachios.
It is a perfect example to use because, while I love balancing meat with aromatic spices—cumin, coriander, and cinnamon in this case—I wouldn’t want the dish to be all about the beef and spices. You can’t really see them, but I’ve also folded a number of chopped pistachios into the filling for a delightful crunch.
To get that crispy, flaky texture, I’ve used phyllo dough in this dish.
Ingredients
Ground Beef:
High in protein, provides deliciously deep and satisfying richness.
Olive Oil:
Fats that are healthy for the heart boost flavor and help cook up the other components of a dish.
Onion:
Contributes a delicate sweetness and aromatic richness while supporting digestive health.
Garlic:
Strengthens the immune system, adds sharp scents, and intensifies taste.
Pistachios:
Contributes a satisfying crunch and a hint of nutty sweetness, plus an abundance of healthful fats.
Phyllo Dough:
Forms a light, crisp shell with a flaky texture.
Cumin:
Spices are warm and have earthy qualities that enhance complexity and depth.
Ingredient Quantities
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- Salt and black pepper, to taste
- 1/2 cup shelled pistachios, chopped
- 2 tablespoons fresh parsley, chopped
- 8 sheets phyllo dough
- 1/4 cup melted butter
- 1 egg, beaten (for egg wash)
Instructions
1. In a big frying pan, warm the olive oil on medium. Put in the minced onion and cook it until it is shiny and see-through, which should take about 3 to 4 minutes.
2. Work the minced garlic into the mixture, cooking it for an additional minute until it has released its fragrance.
3. Add the ground beef to the skillet and cook until it is browned and fully cooked, breaking it apart with a spatula as it cooks.
4. Blend the cumin, coriander, paprika, cayenne, cinnamon, salt, and black pepper. Cook for 2 additional minutes to let the spices come into their own.
5. Mix everything thoroughly—chopped pistachios and fresh parsley—into the skillet. Then, remove the skillet from the heat. Let it cool for a moment before adding it to the next step.
6. The oven should be heated to 375 degrees Fahrenheit (190 degrees Celsius). A baking sheet should be lined with parchment paper.
7. On a clean workspace, lay out one sheet of phyllo dough, keeping the remainder draped and covered with a damp towel. Lightly brush the sheet with melted butter, then lay another sheet atop it. Repeat the brushing and layering process until you have built a stack of four sheets.
8. Take a portion of the beef mixture and place it at one end of a sheet of phyllo dough. Roll it tightly and neatly into a log. Do this with the remaining sheets and filling.
9. Put the rolls on the baking sheet that you prepped. Seam side down, please. Brush the tops with the egg wash—that’s two large eggs beaten up for the occasion—for a golden brown finish.
10. Place in the oven, which has been preheated to the right temperature, and let them work their magic for 20 to 25 minutes. You want to stop and check on them halfway through to make sure they’re okay. But you really want them to come out golden brown and slighty crispy.
Equipment Needed
1. Large frying pan
2. Spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Baking sheet
8. Parchment paper
9. Pastry brush
10. Damp towel
11. Mixing bowl (for egg wash)
12. Oven
FAQ
- Q: Can I make the filling ahead of time?Yes, it is possible to prepare the filling as much as 2 days in advance. Store it in the refrigerator in an airtight container until you’re ready to use it.
- Q: Can I substitute the pistachios with another nut?You can absolutely use walnuts or almonds instead of pistachios in this recipe. These nuts work well in the base they’re providing.
- Q: Is there a way to make this dish vegetarian?A: You can use a plant-based ground meat alternative or a mixture of mushrooms and lentils in place of the ground beef for a vegetarian version.
- Q: Can I use less spice if I prefer a milder flavor?A: You can decrease the amount of cayenne pepper you use or leave it out entirely for a milder taste.
- Q: What can I use instead of phyllo dough?Puff pastry can be used as a substitute; however, texture and flavor will differ.
- Q: How do I prevent the phyllo dough from drying out?**A:** Keep the phyllo dough wrapped in a damp cloth while working with it so that it does not dry out and become brittle.
- Q: Can I freeze the borek before baking?Q: Can you freeze assembled borek, and if so, what is the best way to do it?
A: Yes, you can assemble the borek and freeze them on a baking sheet. Once frozen, store them in a freezer bag. Bake directly from frozen, adding a few additional minutes to the baking time.
Substitutions and Variations
Beef that is ground: Use lamb that is ground or turkey that is ground for a different flavor profile.
Pistachios: Substitute with chopped walnuts or almonds if you can’t find any pistachios.
Substitutes for olive oil: Use vegetable oil or melted ghee instead.
Puff pastry sheets can be used as a substitute for phyllo dough.
Fresh parsley: Substitute fresh cilantro or mint for a different herbaceous note.
Pro Tips
1. Prevent Phyllo Drying: Keep the phyllo dough sheets covered with a damp towel at all times when you are not working on them. This prevents them from drying out and becoming difficult to work with.
2. Flavor Enhancement: Toast the cumin, coriander, and paprika for a few moments in a dry pan before adding to the beef. This enhances their flavors and can add an extra depth to the dish.
3. Uniform Filling: Make sure the beef filling is cool before you start rolling it in the phyllo. If it’s too hot, it can make the dough soggy and harder to handle.
4. Nut Texture: For the pistachios, consider toasting them briefly in a pan before chopping. This not only enhances their nutty flavor but also adds a bit of crunch to the final dish.
5. Egg Wash Technique: Use a pastry brush to evenly spread the egg wash on top of each roll. If you have a bit more time, applying two thin layers of egg wash (allowing the first one to dry) will give a more uniform and appealing golden brown finish.
Borek Spiced Beef Pistachios Recipe
My favorite Borek Spiced Beef Pistachios Recipe
Equipment Needed:
1. Large frying pan
2. Spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Baking sheet
8. Parchment paper
9. Pastry brush
10. Damp towel
11. Mixing bowl (for egg wash)
12. Oven
Ingredients:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- Salt and black pepper, to taste
- 1/2 cup shelled pistachios, chopped
- 2 tablespoons fresh parsley, chopped
- 8 sheets phyllo dough
- 1/4 cup melted butter
- 1 egg, beaten (for egg wash)
Instructions:
1. In a big frying pan, warm the olive oil on medium. Put in the minced onion and cook it until it is shiny and see-through, which should take about 3 to 4 minutes.
2. Work the minced garlic into the mixture, cooking it for an additional minute until it has released its fragrance.
3. Add the ground beef to the skillet and cook until it is browned and fully cooked, breaking it apart with a spatula as it cooks.
4. Blend the cumin, coriander, paprika, cayenne, cinnamon, salt, and black pepper. Cook for 2 additional minutes to let the spices come into their own.
5. Mix everything thoroughly—chopped pistachios and fresh parsley—into the skillet. Then, remove the skillet from the heat. Let it cool for a moment before adding it to the next step.
6. The oven should be heated to 375 degrees Fahrenheit (190 degrees Celsius). A baking sheet should be lined with parchment paper.
7. On a clean workspace, lay out one sheet of phyllo dough, keeping the remainder draped and covered with a damp towel. Lightly brush the sheet with melted butter, then lay another sheet atop it. Repeat the brushing and layering process until you have built a stack of four sheets.
8. Take a portion of the beef mixture and place it at one end of a sheet of phyllo dough. Roll it tightly and neatly into a log. Do this with the remaining sheets and filling.
9. Put the rolls on the baking sheet that you prepped. Seam side down, please. Brush the tops with the egg wash—that’s two large eggs beaten up for the occasion—for a golden brown finish.
10. Place in the oven, which has been preheated to the right temperature, and let them work their magic for 20 to 25 minutes. You want to stop and check on them halfway through to make sure they’re okay. But you really want them to come out golden brown and slighty crispy.
