Game Borek with Labneh-Style Dip
A tasty Algerian dish usually served with soup our Taste of Game Chef Richard Hunt has served it with a Labneh style dip
Ingredients
- 500 grams cooked or shredded game
- 30 grams chopped preserved lemon
- 1/4 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp ground coriander
- 2 tbsp chopped parsley
- 1 pack filo pastry
- 50 grams melted butter
- salt and pepper
- 150 grams thick Greek yoghurt Labneh dip
- 2 tomatoes peeled, seeded and diced tomatoes
- 1 tbsp chopped chives
- 4 spring onions finely sliced
- 1 tbsp chopped mint
Instructions
- Preheat the oven to 180c (gas 4) In a bowl, mix the meat with the spices, lemon and parsley and season to taste. Next, cut the filo pastry into four-inch squares and place a dessert spoon-full of the game mix onto the squares. Brush the edges with butter and roll into spring roll shapes. Then, wrap each borek roll into a second layer of pastry buttering each one generously. Brush with butter and place on a tray covered with baking parchment.
- For the labneh dip, mix the yoghurt, onions, olives, tomatoes, and mint together, taste and season accordingly.
- Place the borek on a tray in a preheated oven for 10 minutes, or until crispy.
- Serve while hot with the labneh dip on the side.
