The Best Turkish Spiral Borek with Spiced Ground Beef Ever!

This mouthwatering Turkish pastry is filled with spiced ground beef and features flaky layers that embody the essence of Turkish cooking.

Scale

Yufka (Turkish pastry sheets) or phyllo dough

1 pound ground beef

1 onion, chopped

2 cloves garlic, minced

2 tablespoons tomato paste

1 teaspoon paprika

1 teaspoon cumin

Salt and pepper, to taste

1/4 cup fresh parsley, chopped

1 egg, for egg wash

2 tablespoons olive oil or melted butter

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In a large skillet over medium heat, sauté chopped onions and minced garlic in olive oil until soft and translucent, about 5-7 minutes.
Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 10 minutes. Drain excess fat.
Stir in tomato paste, paprika, cumin, salt, and pepper. Cook for another 5 minutes, allowing flavors to meld. Add chopped parsley at the end.
Lay one sheet of yufka on a clean work surface and brush lightly with olive oil or melted butter.
Place a generous line of filling at one end of the sheet. Roll the dough over the filling into a log and coil it into a spiral shape, securing the end by tucking it under.
Preheat oven to 375°F (190°C). Place the spiral borek on a parchment-lined baking sheet and brush the tops with beaten egg. Bake for about 30 minutes, until golden and crispy.
Once out of the oven, let it cool slightly before slicing. Serve warm and enjoy!

For a lighter option, consider using ground turkey or chicken. Whole wheat yufka can add more fiber.