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Lamb Borek – Crispy Stuffed Phyllo Spiral – Food Wishes ctm magazine

Learn how to make Lamb Borek! This amazing crispy meat-stuffed phyllo spiral is stunning to look at, and even more enjoyable to eat. Plus, this technique will work with and rollable fillings. Visit https://foodwishes.blogspot.com/2019/04/lamb-borek-and-secret-of-sogginess.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this beautiful and delicious Lamb Borek recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”



  • ktcd1172 on October 30, 2019

    The versions that I had while in Turkey many years ago were about the diameter of an adults index finger and length about the distance from the crease in a palm to the end of your fingers.   They were usually sold on the economy in sets of 2 – 4, while on the installation the NCO Club only sold them as singles.

  • Food Wishes on October 31, 2019
  • Dilek Alçiçek on November 20, 2019

    Türk böreği işte bu..

  • Douglas Webster on November 22, 2019

    Not sure if it originated there but it is definitely a traditional Bosnian dish

  • Robby Robbins on November 28, 2019

    I added some Sumac and chopped fine preserved lemon.

  • Raspil Iverson on December 1, 2019

    Technique is atrocious and you know it. Shame on you for this, Chef.

  • John Salgir on December 9, 2019

    In Turkey they use Yufka dough not Phyllo which is much better .

  • Delly Tancyl on December 10, 2019

    I now have the perfect recipe for the office party. I might also make a spinach one as well for my vegan colleagues.

  • Kevin Lindsey on January 7, 2020

    What kind of Stone cutting board is that? Marble Slab?

  • Pacific Peller on January 9, 2020

    I'm deathly allergic to pine nuts.. What would you suggest instead?

  • Peter on January 18, 2020

    coiled foods!

  • lrreid on January 27, 2020

    Who else, here, sings along with Chef John? Lol "…and as always, enjoyyy!"

  • gordon6029 on January 31, 2020

    Ground sumac?

  • mula on February 12, 2020

    Could I use butter dough if I can't get phyllo?

  • Robert Blake on February 13, 2020

    Macedonian and love the Borek. Thank you Chef John

  • Mr Mr on February 15, 2020

    Run a wooden stick down through the middle inside it, then accordion it for more wrinkles and it can bend easier when you pull the stick out.

  • Danaliism on February 19, 2020

    You're soo talented chef John!

  • Just Diana on February 19, 2020

    Reminds me of Moroccan Pastilla except it’s in rolls 🤷🏻‍♀️

  • CLINTON JONES on February 26, 2020

    Good Job, John
    …Spanikopita with tzatziki sauce (and some fava beans and a nice Chianti…)

  • Johanne Beerbaum on February 26, 2020

    1 Tb of heavy cream per lb of ground meat sitting in refrig for 1hr will cook down to very small, tender meat bits

  • peebee143 on March 15, 2020

    Looks delicious!

  • KaraKartal1959 on April 3, 2020

    In Turkey we have probably hundreds of different börek recipes. Each region and town has their individual börek recipe, mainly vegetarian. Ottoman Turks took these recipes to all parts of the world, during the 800 years of their rule of the balkans , Middle East and North Africa. Yogurt probably being the best invention the Turk offered to the world.

  • Natalia Spinelli on April 16, 2020

    This was amazing. The yogurt sauce complements this meal very well! I feel next time I will bake it for 45min versus 35 min. The top was browned but some of the inside could have used a little more baking. Thanks for this recipe! YUM!!!!!

  • jeffrey bundy on May 3, 2020

    I'm gonna make this for my family when this virus nightmare is over

  • GEHAN GHOBRIAL on May 3, 2020

    Hello chef 👩‍🍳 John, I never wrote a review but this time I decided to write one jut to say thank you 🙏 so much for this wonderful recipe. I did it with beef 🥩 because I didn’t have lamb and came out so delicious 😋
    Even my picky son asked me to do it often. Thank you 😊 again. Please keep helping us with your wonderful dishes/hard work.

  • Johanne Beerbaum on May 6, 2020

    Athens brand filo has always been easy to handle for me…..that goes for at least 20 yrs time.

  • BRIAN BUCHBINDER on May 7, 2020

    One suggestion to make assembly a bit easier. Put the fillo sheets on a piece of parchment or wax paper before assembling them. Once the filling is in place, if you've let the paper project a bit beyond the long edge, you can grab it for that crucial first roll and tuck. Trust me, trying to get a grip on the phyllo is not easy and there's a tendency for it to rip. I used flat spatulae to help, but even then it was dicey. Another meaning for "spatulate"?

  • KungfuPandaLuver69 on June 1, 2020

    Served this stuff going to elementary school in Bosnia Herzegovina, looking for ward to the day when I summon the energy to cook it up and relive this food, its quite scrumptious.

  • Ivan The P on June 16, 2020


  • Ray Theron on June 23, 2020

    We made it it last night, and it was absolutely divine! Thanks for the recipe, Chef John!

  • Flapper F on June 27, 2020

    lol paschal lamb

  • Mechanical Mentor on August 6, 2020

    Love all your videos but espeially Turkish stuff 🇹🇷💪

  • myongpark on August 17, 2020

    The Wells Fargo ad, that bisects the piano outro, adds venom and turmoil to what is usually a soothing moment.

  • chloe devereaux on August 30, 2020

    what the hell is phyllo???? its spelt FILO you thick amorican

  • Heather Linton on September 24, 2020

    That's amazing

  • Frances Bernard on December 18, 2020

    I always cook ground meat first until there is no red color left in the pan before adding any other ingredient. So would I flunk professional cooking school too for taking too long?

  • Lawrence on December 31, 2020

    What is his intro song?

  • Erik Bangsund on January 3, 2021

    Can you use puff pastry instead of the 4 layers of phyllo dough?

  • Maria Gil de Sagredo on January 5, 2021


  • Peggy Mason on February 10, 2021

    Mmmm yummers looking and sounding!

  • Kam Corder on March 8, 2021

    You are, after all, the Russian spy of your spiral phyllo pie

  • marcus cicero on May 17, 2021

    chef this dish looks unbelievably delicious

  • آئڊو گيبي on July 5, 2021

    لذت پسند وانگر ڏسجي ٿو 🦋🖤🇦🇪

  • TheGreen627 on September 1, 2021

    You should make a Burek with cheese 😀

  • Kron on September 10, 2021

    Pro-tip: You can break up ground meat with your disgusting human hands before adding it to the pan.

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