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Suggest a better descriptionFor Filling: Melt 1 tbsp butter in a large skillet over med-high heat. Add onions and thyme, saute until onion is golden, about 5 minutes. Add lamb, saute until coked through, about 6 minutes. Remove from heat, stir in parsley, season with salt & pepper; allow to cool. For Pastry: Place a sheet of phyllo on work surface with long edge parallel to edge (cover remaining pastry sheets with plastic and a damp towel). Brush sheet with melted butter, top with another phyllo sheet and brush with butter. Top with a 3rd sheet and brush with butter. Cut pastry stack crosswise into 3 rectangles. Spoon to Tbsp of lamb mixture across the short edge of each rectangle, leaving a 2" border at the bottom and 1/2" at the sides. Fold the 2" border over filling, fold in the sides; roll up. Repeat pastry layering, filling and rolling with remaining phyllo and lamb mixture. Heat oil in a large skillet over med-high heat. Cook lamb rolls in batches until golden on all sides, turning often; about 4 minutes per side. Drain on paper towels and serve warm.
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Serving Size: 1 Serving (47g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 179 | ||
Calories from Fat: 163 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 9.9g | 50 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 48.7mg | 15 % | |
Sodium 96.5mg | 3 % | |
Potassium 60.9mg | 2 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 179
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