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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. See method
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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