Game Borek with Labneh-Style Dip

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
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Snack
Cuisine Mixed game
Servings 4


  • 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


  • 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.
Keyword Mixed game

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