This is the second posting of our 2024 project: The Alphabet Challenge. Hosted by Wendy of A Day in the Life on the Farm, I thought this would be a fun culinary adventure. We will be posting every two weeks. I hope you follow along...or join in as you can. This should be fun.
B is for...
20 Minute Bean and Beef Tostadas by Blogghetti
Bagel Chips from Leftover Bagels by Karen’s Kitchen Stories
Barley Karamani Adai (Barley Cowpea Savoury Pancake) by Sizzling Tastebuds
Beet Fennel Paratha by Magical Ingredients
Beetroot Tomato Soup by Mayuri’s Jikoni
Beetroot Mezhukkupuratti by Sneha's Recipe
Bisque of Lobster by A Day in the Life on the Farm
Blueberry Biscuits by Palatable Pastime
Börek with a California Twist by Culinary Cam (you're here)
Brooklyn Blackout Cake by Jolene’s Recipe Journal
Spicy Barbecue Seasoned Rice Chex Mix by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Spicy Braised Ginger Pork Belly by Food Lust People Love
Börek with a California Twist
Börek or burek is a family of pastries or pies found in the Balkans, Middle East and Central Asia.
Please note that this isn't a traditional börek. I've added some California flair in the shape of fresh fennel, other fresh herbs, and fennel pollen. I also folded in some barberries to the filling because I love their tangy bite. You can substitute dried cranberries if you can't find barberries.
1 pound ground sheep or lamb
1 organic white onion, peeled and thinly sliced (approximately 2 cups)
1 fennel bulb, trimmed and thinly sliced (approximately 2 cups)
1 Tablespoon oil
1 teaspoon ground cumin
1/4 cup fresh parsley, chopped
2 teaspoons fresh oregano leaves
1/2 cups crumbled feta cheese
1/4 cup dried barberries (substitute dried cranberries if you can't find barberries)
salt and pepper to taste
12 pieces phyllo dough cut in half lengthwise to make 24 sheets approximately 8" x 12"
melted butter for rolling
Preheat the oven to 350 degrees Fahrenheit.
In a large skillet, heat the oil and add in the onion and fennel. Cook until the onion is softened and beginning to turn translucent. Crumble in the ground meat, season with cumin, and cook until browned through. Fold in the herbs, then, turn the meat mixture into a colander and drain out the fat; you want the meat as dry as possible for the börek or the dough will get soggy.
Stir in the feta cheese and barberries. Season to taste with salt and pepper, as needed.
While you're working with the phyllo, keep them covered with a damp kitchen towel as they dry out very quickly.
Place three sheets of phyllo on a flat surface. Spoon about 1/2 cup of the lamb mixture on the short side of the rectangle in a strip that's about 2" wide. Brush the edges of the phyllo with melted butter, then fold in the edges and roll as tightly as you can without breaking the dough. Place the börek on a lightly buttered baking sheet.
Brush lightly with melted butter and repeat until the tray is full or the filling gone.
Once all the rolls are ready, place the tray in the preheated oven. Bake for 23 to 25 minutes. The phyllo should be golden brown and crisp.
Serve warm with your favorite dipping sauce.
That's a wrap for the letter B for our Alphabet Challenge. We'll be back in two weeks with recipes that start with the letter 'C'. Stay tuned!