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Mince & Potato Filled Traditional Borek

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Author ThrifDeeDubai


  • 1 Lb of Minced Beef/Lamb
  • 1 Onion chopped
  • 2 Cloves Garlic minced
  • 1/2 Tsp Black Pepper
  • 2 Tsp of Ras El Hanout Spice Mix See Below
  • 1 Tsp Cumin
  • 1/2 Tsp Salt
  • 2 TBSP Maggi Liquid Seasoning See Below
  • 2 TBSP Oil
  • 2 Eggs
  • 2 Small Potatoes Cubed & Boiled
  • Handful Fresh Parsley Or Coriander Chopped
  • 1 pack of Phyllo/Dioul dough sheets


  1. In a non stick pot fry the mince, (I don't use oil as it's naturally fatty & will produce it's own oil)
  2. Add the chopped onion once the mince lets off the oil & fry together till almost translucent
  3. Add minced garlic & give a stir to incorporate
  4. Add in spices & liquid seasoning & stir well & break up with a spatula till browned
  5. Once browned add in potatoes & cook together for a few minutes
  6. In a bowl mix the eggs together & make a well in the center of the pot & add the eggs in the middle & scramble
  7. Once eggs are cooked mix together with meat/potato mixture
  8. Make sure you keep breaking up the mixture with your spatula, you don't want lumps that may break your pastry later
  9. Finally add Parsley, mix & take off the heat & allow to cool
  10. Once cooled you can begin to wrap your Borek
  11. Stick the edges together with some beaten egg & lightly fry in hot oil
  12. Drain on kitchen towel & serve hot!

Recipe Notes

You can try a healthier option & bake the Borek in the oven by rubbing them with butter & placing them in a baking dish.
Just make sure you line the dish with butter so they don't stick!

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