600 grams lamb mince
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
1 teaspoon each ground cinnamon and ginger
½ teaspoon ground cloves
3 tablespoons pine nuts
¼ cup currants
2 tablespoons tomato paste
¼ cup red or white wine or water
½ cup chopped flat-leaf parsley
250 grams cottage cheese, well drained
sea salt and freshly ground pepper
12 sheets filo pastry
½ cup melted butter, cooled
2 tablespoons sesame seeds
1 teaspoon ground paprika
30 cm cake tin or ovenproof sauté pan
Preheat the oven to 180˚C.
Lamb: Heat the olive oil in a large sauté pan, add the onion, cover and cook until very soft. Increase the heat to high and add the lamb with a good pinch of salt. Cook, breaking up the meat with the back of a spoon so there are no large lumps, until most of the liquid from the lamb has evaporated. Add the garlic, spices, pine nuts, currants and tomato paste and cook for 2-3 minutes, stirring constantly until the lamb is well combined with the spices. Stir in the wine and cook until it has evaporated. Season well. Spread the lamb mixture on a large tray to cool then mix through the parsley and cottage cheese.
To assemble: Brush the cake tin with melted butter. Divide the lamb mixture into 6 portions.
Working with one sheet of filo at a time, place it on the bench with the long side facing you and brush with melted butter. Top with another sheet of filo. Place a sixth of the filling in a line along the side facing you then roll up loosely from the longest side and place around the side of the tin. Repeat this procedure until the tin is filled with a large, snake-like coil of borek. Brush the top with butter and sprinkle with sesame seeds, paprika, sea salt and freshly ground pepper. Bake for 30 minutes until golden and crisp. Cut into wedges and serve with your favourite chunky tomato relish.