Check out the recipe: www.allrecipes.com/Recipe/272905/Lamb-Borek/

Wife: What the heck are you doing in the kitchen? Me: Spatulating.

In Bosnia and Herzegovina, we make Burek (meat) and pita (basically the same thing just with other fillings) every week. We do it a little different tho. We usually use veal od beef mince, and sometimes we'll add little chopped pieces of potato in our burek. The dough we make by hand, it's similar to filo but not exactly the same. Also by the end of cooking, we will make "zaprška" basically fat, water, spices boiled, then poured over the burek. Traditionally we will also make sirnica(with ricotta type cheese). Zeljanica(leafy greens plus the cheese). Krompirača(potatos). I'll try this recipe too, looks great!

Yay a new one! Chef John, I have been going through some real ups and downs with depression and anxiety recently, and I'm living far away from all my Californian family because I'm now in New Zealand. For a little something to brighten my day, I know I can always turn to your videos. :) Plus, you've given me some delicious cooking inspiration. Food heals everything! Thanks Chef John! :)

"Burek" is very much a regional thing in Turkey and whole Balkans region and there are MANY different versions of it. Many are done from a freshly and skillfuly stretched sheets of glutinous dough so thin it's literally see-through. Where I lived, they are made in one piece in round, 16" in diameter, round baking dishes. And, they are possibly the most heart-stoppingly, high-caloric food one can have.

You are the Childish Gambino of your Lamb stuffed Phyllo

The one thing that everyone in the Balkans can unite around is definitely burek. Also... Chef John + Burek = My day made!

Chef John's small jokes and vocal tone changes in these videos really make me smile when I'm failing to make these recipes right the first time haha I live for these bad jokes some days

I'll tell you, my favorite part of the video is when Chef John describes his dishes as something like "one of the most delicious most fascinating to look at things you'll ever eat."

Living in croatia 🇭🇷 last year , every bakery sold spinach borek so good 😊

Hello Chef! Kemal here, for another Turkish meal. In Turkey, we actually don't use phyllo to make Börek. We use something called yufka (pronounced yoof-kha) here. It is a bit more heartier, thicker than phyllo dough and easier to work with. And it's still crispy when baked. The addition of raisins and nuts in this is uncommon here, but a welcome one. But, you can most definitely use cubed eggplant to go alongside with lamb and/or beef, or make a potato borek with stringy cheese and some spices! :) Last but not least, the way you shaped the Börek is the second most common way to shape it. The most common way is to make them squares. To do that, you can spread the filling on flat yufka leaves and cover them with more yufka, then brush the top with eggwash, cut horizontally* and vertically to form squares, bake, and voila! Aside from those points you were pretty spot-on Chef, and your recipe looks to be even more amazing than the ones we bake in here. Going to definitely try it with different nuts and dried berries. Thanks for this amazing video as always!

Love those cooking terms..."spatulate". :)

You're not allowed to talk about your "old age" Chef John... You must live on forever!

I live in Azerbaijan and am a huge fan of su böreyi, a cheese version of this. Thanks for posting

I spent a week in Turkey and for the past five months I have been doing nothing but cooking Turkish food. It is the absolute best!

You are after all the Dude, of your spiral lamb-filled food

Ok this is my next try-a-recipe-saturday recipe. Thanks again Chef John. Edit: after trying a cheese and spinach version, finally tried this one. It was amazing. Really good!

That looks delicious. I have tried quite a few of your recipes and the combination of your straight forward videos and the actual recipe on your website makes each recipe a breeze. Thank you so much, keep up the good work as my family and I continue to ENJOY. You are an inspiration!

I made this as one of two for the. Mother’s Day lunch for the family. Many dishes remained. This one was gone. New favourite. Thank you.

Hello chef 👩‍🍳 John, I never wrote a review but this time I decided to write one jut to say thank you 🙏 so much for this wonderful recipe. I did it with beef 🥩 because I didn’t have lamb and came out so delicious 😋 Even my picky son asked me to do it often. Thank you 😊 again. Please keep helping us with your wonderful dishes/hard work.

I absolutely love your channel! This month is Ramadan and I love making your dishes for when I break my fast. Thank you ❤️🤲

Some people in Turkey like to add soda water to the egg wash, to make the dough more bubbly and crispy, and you don't really need butter in the mix, veg oil is even better & lighter. The other tip: add diced boiled egg & fresh chopped cilantro to the mince stuffing, it will give it an amazing taste 👌🏻

We made it it last night, and it was absolutely divine! Thanks for the recipe, Chef John!

My boyfriend is Bosnian and omg Balkan food is so good. Please do more! Klepe, ustipci, or hurmasice would be great! Or just other flavors of burek (cheese and spinach is my recommendation.)

I just watch you at night until I fall asleep. Because your voice is so soothing, and I can dream food in my sleep.

I LOVE boreki! Spanakopita, with meat, with whatever! I used to visit a restaurant on 9th Ave, in San Francisco. That and some tea and small salad made a great light supper after work! You video brought back many happy memories.

Excellent! You never cease to amaze and inspire. You are the Alexander the Great of what I want on my plate.

Thanks chef John for this great borek recipe!👍 love it.

Chef John (Computer John all those years ago): I love all of these so much. So happy you do this. Living in Asia there are so many foods you remind me of how much I miss. I stumbled on you with the shooter sandwich getting ready to teach a bread class but didn't put it all together who you are until about a dozen more. Anyway. My best wishes to you and lively wife. AND thank you for these informative and helpful instructional videos. My student in Korea are slowly becoming hooked as well.

I love Chef John and he has my respect as a very respectable Chef! Awesome recipes and very tasty!

And it soaked up every drop of flavorful juices from the lamb. Fantastic.

thank you for explaining this in basic terms, greatly appreciated

The sesame seed really gives it a sausage roll vibe. I dig it. I think I’ll try a mixture of lamb AND beef!

Macedonian and love the Borek. Thank you Chef John

I can't wait to make this. I just discovered your vlog and I am so happy. You are more educational and entertaining than any of the current stuff on Food Network. Off to watch all your videos!

The Wells Fargo ad, that bisects the piano outro, adds venom and turmoil to what is usually a soothing moment.

This was amazing. The yogurt sauce complements this meal very well! I feel next time I will bake it for 45min versus 35 min. The top was browned but some of the inside could have used a little more baking. Thanks for this recipe! YUM!!!!!

Served this stuff going to elementary school in Bosnia Herzegovina, looking for ward to the day when I summon the energy to cook it up and relive this food, its quite scrumptious.

I've been eating borek for years, but now I am inspired to have a go at making my own. Many different countries from that region have their versions of borek, by the way. And here in Sydney, Australia, that means Turkish, Serbian, Bosnian, Macedonian. The one made from spinach and cheese (usually a tangy feta-style soft cheese) is wonderful, too.

My Stepfather is Macedonian, and I have eaten this delicious dish many times. Thanks for this wonderful recipe

Ahhh yesss I lived next to a Balkan Bakery and they had lamb and feta burecks!! I can probably never replicate the amazing ones I used to have but I am glad I have a starter recipe!! Thank you!!

Another masterpiece by Chef John 🙏

That looks SO tasty and beautiful! Can't wait to try making this! All of your recipes are tasty and easy to follow, I recommend this channel to everyone I know!

I love burek and gotta say I'm mighty impressed with your receipe 👏

That looks amazing. Can’t wait to try it. I love your videos.

I took the basic form and made this twice now, once with a lentil filling replacing the lamb, and again with a spinach and cheese combo. For my particular phyllo (Athens brand), I found that 5 layers worked best to achieve a crispy end result. Amazing technique overall, can't wait to get some lamb and follow the recipe to the T

chef this dish looks unbelievably delicious

Oh finallyyyyyy, we need more Turkisj, Lebanese and middle-eastern recipes

This looks so delicious! Will definitely give this a try soon!

OMG I live for the moment that you post a new video!!

I've never seen this dish in my LIFE so that makes it pretty remarkable!! BTW great editing looks delicious!

LOVE watching u Chief John, U make things a lot easier !! Keep them coming, lol

I substituted with pork since I do not enjoy lamb. Recipe still worked out great. Delicious food as always. Happy eating! 🤗

Just fantastic !!

Lol I always watch Chef John’s videos to relax at night 😂 I posted a cooking video on my channel today, but it’s more comical than informational

You're soo talented chef John!

Mmmm yummers looking and sounding!

This looks delicious I have to try that

You're my favorite online chef, stay Classy Chef John.

Looks so good! Got to make it. Thanks!

i love your recipes.

Chef John, my wife and I love your videos and recipes! We have made so many of them and they have been great. We have a food wish though, we would love to see how you would make paprikash! It is one of our most favorite dishes, and we would love to see your take on it!

This looks delicious!

Great technique!

Looks delicious!

I'll be trying this this weekend.

Loved ! ❤ Definitely will try it

made this today, delicious!

I just came back from Bosnia & Herzegovina and I must say this was really really good! Burek is so delicious Ah I love it

here in Greece we have mpougatsa, in Turkey they have borek... both of them are DELICIOUS ! especially with meat... my favourite mpoygatsa/borek by far... but for me Turkish pide with meat is really something out of this world... especially finished with butter after baked... i think you should try to make some pide chef john ! after all you are the Javier Bardem of your own pide :)

chef john ...you have done it again ..yes i shall try next weekend ...looks So good...

Very interesting take on burek! :) As a bosnian we fill these with a lot of things. Potatoes, feta cheese, spinach and cheese (think spanakopita but creamy), and meat/potatoes. Personally I've never cooked my ground beef before filling the phyllo and I've never thought to add lamb instead. Looks great Chef John :)

That looks delish! Thanks.

I like it. Thanks John

Cant wait to try this one

A piece of true ART 💗

Beautiful! I'm going to get my hubby to make that for me. 😁

Like you would actually FORGET Cayenne...

I love lamb im sick of chicken my wings are popping out 😀 it looks so yummy and it looks like a giant cinnamon roll 😍 thank you chef john

Happy Friday Chef John! Another fantastic recipe. I've always loved your channel. I was talking about british food with a friend the other day and he was like, "Dude, have you ever tried Sausage Rolls?" I had no idea what they were so I did a quick Google and was pleasantly surprised that one of my favorite KZfaqrs has already covered it! Woohoo! Can't wait to try it. Have a blessed weekend.

The first chef John video you watch is kind of annoying, but it looks so damn tasty and he’s so informative, you end up watching another... and then one more. And then all of them, because you love chef John.

Hi Chef....thanks for the great idea for Easter....perfect suggestion...its looks delicious and doable...

Love this recipe from Bosnia!!! 💖 Finally one of our top comfort foods get's featured!

my God, Chef Jon is soothing!

Looks amazing.

Thank you, Chef John, for cheering me up every day. I always carry cayenne nowadays wherever I go. The most dreaded phrase you utter is, "We can't be friends if you don't use the accumulated juices."

Its been a bit since ive made a recipe from here but im absolutely going to make this.

Awesome!

This dish in various forms is favorite street food everywhere in the middle east.

I had a Bosnian co-worker whose mother would occasionally send burek in to work with him. It's DIVINE. I also like how so many places in Europe have 'dough filled with stuff' dishes that are linguistically similar - burek, bierock, pierogi...

That's amazing

So interesting. Thanks for sharing.

BRAVO CHEF!

Burek is made throughout the Balkans, Bulgaria, Bosnia, Serbia and Croatia. The Bosnians call it Pita. The size is a little big, longer and thinner roll. They do brush with butter and use much larger hand-made Phyllo. They do not use as many sheets of Phyllo, and they stuff with smaller amounts, and they roll thinner so that the spirals are tighter. They baste when baking in a thin milk and butter sauce, poured slightly liberally over the top, before and after baking. They will stuff with potatoes and pork and anise, I believe. Although can stuff with anything. They do make spirals, that are a bit more rectangular and can be held in one hand, as wide as a Kaiser roll, but longer, about an inch thick. Great stuff, keep up the Global cuisine. John, some ideas for you, what about Vietnamese Soy-Based Chua Lua. Steamed Soy Cold Cut that is amazingly like Chicken loaf, soy a bit salt, some baking soda, I believe, wraped supper tight in saran wrap and steamed like cold cuts. Cheese-making. Tempeh-making. Seitan. Cold Cuts. What about Vietnamese Pate, easy. There are wonderful rice based appetizers from Vietnam, rice batter, on screen, steamed, filled with tasty bits, and ladled with a diluted Fish Sauce. Roti's, Sri Lankan and Burmese. The Fried South East Asian Chinese Bread Sticks. What about about making South East Asia Curry (Paste) Mixes. In China they are doing a batter based Egg Burger and it is, but then others also, different, are akin to Japanese okonomiyaki. Japanese Tsukemono. What about Flemish/Dutch Frite Sauce? Making condiments of the world, would be cool. You haven't done Biryani, there must be a billion people a day who eat this? Some of the Middle Eastern Kofta's? Similar to Scotch Eggs. The Chickpea Stew, from Middle East, is it called, Harras, kinda syrupy, cooked with Chicken Fat. With rendered chicken fat poured over top, eaten with dipped breads. What about showing people how to render Chicken fat and to turn Chicken skins into bacon bits. Keep amazing us.

Such impressive presentation

Sir, I found your channel only a week ago and I have to report a serious problem with it: watching your videos is so utterly pleasant that so far I could not get myself to stop watching and start cooking! Seriously: Lovely work! I cant wait to see whether youre just making it look easy, or if these recipies are really doable for an ordinary mortal. Ill report!

That looks amazing. I may have to try this soon, but with pork since I'm not the biggest fan of lamb. With pierogies on the side & a tzatziki style sauce? Sounds incredible.

Ur videos are always interesting I really love ur intro...

I enjoy your video 👍🏽

Thank you for the yogurt, egg wash idea.