Borek (Turkish Meat Rolls)

• 3/4 lb ground lamb (I used beef and pork mix)
• 3/4 lb sheep's milk cheese (I used feta crumbled)
• 1 garlic clove, minced
• 1/4 cup parsley, chopped
• 1 teaspoon thyme
• pepper
• 8 sheets phyllo dough
• 1 egg
• 2 tablespoons water
• 1/4 cup olive oil (for frying)

1. Brown meat in pan at medium-hi heat.
2. Drain and transfer browned meat to a medium bowl to cool.
3. When the meat has cooled crumble cheese and add to the meat.
4. Add the parsley, garlic thyme and pepper and mix well.
5. Let this sit for 30 minutes.
6. In a small bowl beat the egg with water to make an egg wash.
7. Working quickly now, so the phyllo does not dry out.
8. Take 1 sheet phyllo dough brush or spray with olive oil, place another sheet on top and brush or spray again.
9. Cut the two sheets into six rectangles.
10. Take a good tablespoon of meat mix and place it about an 1 1/2" to 2 inches up from one of the corners of the rectangle.
11. Lift the corner of the pastry and fold over the meat mixture, then lift and fold the corner on the right and then left to make and envelope about 3- 4 inches wide, then roll up to top.
12. Repeat for the next five pieces.
13. Brush with egg wash.
14. Heat some of the olive oil in a heavy pan a fry the meat rolls, turning to brown on all sides, lightly flatten them with spatula while frying.
15. Repeat the dough and rolling with the rest of the dough sheets.
16. These are also very nice cold.
17. I sometimes use a Tzatziki sauce for dip or mint sauce if using lamb.

ground lamb, milk cheese, garlic, parsley, thyme, pepper, phyllo, egg, water, olive oil

Taken from www.food.com/recipe/borek-turkish-meat-rolls-228903 (may not work)