BOREQ BLLAHMA

Boreq bllahma

Ingredients

* 450 g minced beef

* 1 large onion, finely chopped

* 1 tsp salt

* 1 tsp black pepper

* 2 tbsp 7-spice seasoning

* 2 tbsp oil

* 40 g fresh parsley, finely chopped

* 1 pack spring-roll pastry

* Water, for sealing

* Oil, for frying or brushing

Method

Heat the oil in a large frying pan over medium heat. Add the minced beef and sauté until browned and cooked through.

Stir in the chopped onion and cook until softened and translucent.

Add the salt, black pepper, and 7-spice seasoning. Stir well and cook for another 1–2 minutes to allow the flavors to develop.

Stir in the chopped parsley, then remove the pan from the heat. Allow the filling to cool slightly.

Place one sheet of spring-roll pastry on a clean surface. Add a spoonful of the meat mixture to the center. Fold the pastry over the filling and seal the edges with a little water. Repeat with the remaining pastry and filling.

Heat oil and fry the boreq until crisp and golden brown. Drain on paper towels.

Preheat the oven to 200°C (400°F). Arrange the börek on a lined baking tray, lightly spray or brush with oil, and bake until golden and crisp, about 20–25 minutes, turning halfway if needed.

Serve warm with sweet chilli sauce or your favorite dipping sauce.

Freezing Tip

These boreq freeze beautifully. Arrange the uncooked, rolled boreq in a single layer on a tray and freeze until firm. Transfer them to a freezer bag or airtight container. Cook directly from frozen, adding a few extra minutes to the cooking time.