Lamb Borek and the Secret of Sogginess

By (Chef John) Lamb borek is stunning to look at, and even more enjoyable to eat, which is all thanks to, believe it or not, intentionally soggy dough. This is something I didn’t grasp the first time I made it, and I just brushed melted butter between the layers, hoping for something really crispy, and flaky, which in Phylloland is standard operating procedure. However, since my dough wasn’t made flexible by the egg/yogurt/butter wash, it basically exploded in like seven spots when I tried to roll it up. Lesson learned. Besides moisturizing the phyllo, this magic mixture also adds flavor, thanks to the …read more

Source:: Food Wishes


Leave a Reply

Your email address will not be published. Required fields are marked *