Fresh from his latest cookbook, Turkish Delights, chef and food writer John Gregory-Smith, shares this beautiful alacati borek recipe, which is a spin on the traditional Turkish sigara boregi (pastry rolls filled with cheese). Made with tender lamb, spices, soft cheese and light filo pastry, this beautiful snack is perfect for sharing.
- Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a pan and stir-fry the lamb and onion for 2-3 minutes, until the lamb is just cooked through.
- Add the garlic and fry for 10 seconds. Remove from the heat and tip into a bowl. Add the parsley, pepper, chilli flakes, ricotta and a pinch of salt; mix.
- Take a square of filo, brush the sides with egg wash and fold into a triangle. Put a walnut-sized piece of filling 2.5cm (1in) from one of the corners, then keep folding into smaller triangles, brushing with egg wash, to enclose the filling. Repeat with the remaining ingredients.
- Place on a lined baking tray, brush with egg wash and scatter over the nigella seeds. Bake for 15-20 minutes until golden. Serve with Greek yogurt.
Tip: If you have any leftover lamb mixture, use it to make stuffed aubergines: cut in half and roast until soft. Scoop out the flesh and fill the shells with lamb. Bake for 20 minutes.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
This is a recipe extract from Turkish Delights, photographed by Martin Poole.