1cup good quality olive oil for brushing the phyllo
1cupplain Greek style yogurt
In a medium sauté pan, cook the onion in olive oil over medium-high heat until softened. Add the ground meat, and stir fry until cooked through, breaking the meat up with a wooden spoon to keep it minced. Remove to a medium bowl and stir in the spices, a generous sprinkling of salt, pepper, and chopped parsley. Allow to cool.
Toast the nuts while the meat filling is cooling and set aside.
Open the packet of phyllo, carefully take out and unroll 12 sheets. Cover them with a dry tea towel and top with a damp tea towel. Keep the phyllo covered as you work, to stop it from becoming dry and brittle. Roll up any unused pastry and return to the fridge.
Lay one sheet of phyllo lengthwise in front of you on a dry work surface. Brush about a tablespoon of olive oil all over the phyllo with a pastry brush.
Working quickly, add a few spoonfuls of the filling in the center of the bottom quarter of the sheet and spread the filling out 6 inches along the length of the dough. Fold in each side of the dough to cover the filling, brush with a bit more olive oil and roll up from the bottom forming a cigar-filled shape. Preheat the oven to 350°F. Fill the remaining phyllo sheets, and line them up on a lightly oiled baking tray an inch apart from each other.
Bake the borekas for about 30 minutes, until golden brown. Remove from the oven and carefully arrange on your serving platter with the toasted nuts and a dollop of yogurt to dip into.
These handmade meat-filled phyllo rolls served with yogurt are a traditional street food in many Middle Eastern neighborhoods. Borekas are typically made with a rich puff pastry, filled with potatoes, cheese, or meat. This lamb-filled variation has been “reinvented” and lightened up using phyllo pastry, slightly sweetened with spices and currants, and baked rather than fried.