Flaky Pastry with Lamb and Peas

Talaş Böreğı


Preparation info

  • Serves


    • Difficulty


Appears in


By David Dale and Somer Sivrioglu

Published 2015

  • About

The puff pastry in this dish is what the French would call a mille-feuille (thousand leaves)—which suggests the dish appeared in Turkey with European influences during the past 300 years. In the absence of an origin story, I’ll tell a personal one. When I was at high school I used to jump the fence to eat lunch in the neighbouring high school because its cook made fabulous flaky börek. When I graduated, I pretended to be an old boy of the other high school so I could attend