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Spicy Lamb “Borek” Snacks

8 snack-sized Boreks
Prep Time:
25 mins.
Cook Time:
20-25 mins.


  • 1 pound ground lamb
  • 2 garlic cloves, crushed
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 cup chopped parsley
  • 2 tablespoons lemon juice
  • 1 egg
  • 8 sheets phyllo pastry
  • 1/4 cup melted butter or oil


  1. Preheat the oven to 350°.
  2. In a medium saucepan or frying pan brown the ground lamb, pressing with a fork or potato masher so it’s fine and crumbly. Add the crushed garlic, cumin, salt, pepper, and parsley and mix well. Stir in the lemon juice and set the mixture aside to cool, then mix in the egg.
  3. Lay out a sheet of phyllo, keeping the remaining sheets covered with a sheet of wax paper and a damp tea towel. Brush the phyllo sheet lightly with the melted butter or oil. Lift one short side of the pastry and fold it over the other half, creating a rectangle. Brush lightly with oil and spoon 1/4 cup of cooled lamb mixture in a strip along the short side of the pastry. Roll over once, then fold in both sides to enclose the filling. Roll the parcel over until you have a neat bundle and place with the seam facing down, on a greased tray. Repeat until all the parcels have been assembled.
  4. Once assembled, brush lightly with oil or melted butter and bake for 20-25 minutes until golden and crispy. Serve warm.

Source: Beef + Lamb New Zealand and Sophie Gray, Destitute Gourmet