Talas Borek

Middle Eastern Lamb Ragout with a Filo Crust

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

Versions of this dish appear in both Greek and Turkish cuisines. The original recipes have you enclose the ragout in sheets of filo, which is not too tricky if you do it just before serving. But this is a bit hazardous if you like to get things assembled ahead of time, as the juices from the ragout will leak through the filo. As a compromise, we heat the lamb in a ramekin (you may use a single deep-dish pie or gratin mold) and bake the filo crust separately. The crust stays crisp and lamb s