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Legghorn borek

By BM Caterers

Ingredients

Borek filling
2kg Legghorn mince
400g onion
20g garlic
40g cumin powder
20g coriander powder
20g cinnamon powder
20g paprika
10g all spice
15g salt


150g raisins
100g sunflower seeds
400g feta
400g chopped tinned tomatoes

For the pastry
500g filo sheets
4 eggs
120g yoghurt
120g rapeseed oil
20g mixed sesame seeds
50g honey

Cooking Process

  1. Dice and fry the onion and garlic until softened

  2. Add the mince and fry until browned

  3. Add the spices and tomatoes and cook for 30 mins

  4. Add the raisins, sunflower seeds and feta and remove from the heat. Allow to cool

  5. Grease and line a gastro tray with parchment

  6. Mix the eggs with the yoghurt and oil

  7. Line the gastro with 3 layers of filo and brush over the egg mix. Spread some of the chicken mixture over, then 2 more layers of filo, brush with egg mix and more chicken mix. Repeat and finish with 3 layers of filo. Brush again with the egg mix and sprinkle liberally with sesame and nigella

  8. Bake for 300 mins until golden brown, then drizzle with a little honey and bake for another 5 mins. Allow to cool a little before cutting to serve ambient

    Notes; great served with a yoghurt sauce and salad. For a different finish, scrunch up some filo sheets and place them on the borek before baking