Spicy Adana Kebab Wrapped in Crispy Phyllo Borek

Ingredients

• ground lamb300g
• ground beef200g
• Onion, finely grated1 large
• garlic cloves, minced4
• hot red pepper flakes2 tbsp
• sumac1 tsp
• ground cumin1 tsp
• salt1 tsp
• black pepper1/2 tsp
• fresh flat-leaf parsley, finely chopped1/2 cup
• phyllo dough sheets, thawed12 sheets
• unsalted butter, melted100g
• plain yogurt1 cup
• fresh mint, finely chopped2 tbsp
• lemon juice1 tbsp

Directions

1. 1

   In a large bowl, combine the ground lamb, ground beef, grated onion, minced garlic, red pepper flakes, sumac, cumin, salt, black pepper, and parsley. Knead with your hands for 5 minutes until the mixture is smooth and well-blended. Cover and refrigerate for 20 minutes to let the flavors meld.

2. 2

   Preheat your oven to 190°C (375°F). Lay one sheet of phyllo on a clean surface with the long side facing you. Brush lightly with melted butter. Place a second sheet on top and brush again. Repeat until you have a stack of 3 buttered sheets.

3. 3

   Shape about 1/2 cup of the meat mixture into a long, thin log along the bottom edge of the phyllo stack, leaving a 2cm border on each side. Fold the sides over the filling, then roll tightly into a cigar-shaped borek. Place seam-side down on a parchment-lined baking sheet. Repeat with remaining phyllo and filling to make 6 boreks.

4. 4

   Brush the tops of each borek generously with more melted butter. Bake for 25-30 minutes, until deep golden brown and the internal temperature of the meat reaches 71°C (160°F). Let rest for 5 minutes.

5. 5

   While boreks bake, whisk together the yogurt, chopped mint, and lemon juice. Season with a pinch of salt. Serve the hot boreks whole or sliced on the diagonal, with the minty yogurt alongside. They're best eaten with your hands, like a glorious portable feast.