Borek (Turkish Spiced Lamb Filo Pastry)

Step 1: Heat the oil in a large skillet over high heat. Add the onion and garlic and cook for 2 to 3 minutes, until softened.

Step 2: Add the lamb and cook, breaking it up as it cooks, until it has mostly changed from pink to brown. Add all the spices and cook for 1 minute.

Step 3: Add the tomato passata and water and mix. Stir in the currants and pine nuts. Bring to a simmer, reduce the heat to medium-low and cook until the liquid reduces and the mixture is moist but not watery.

Step 4: Remove the filling from the stove and let it cool completely before using.

Step 5: Mix the sauce ingredients in a small bowl. Set aside for at least 20 minutes.

Step 6: Preheat the oven to 200°C / 390°F (180°C fan).

Step 7: Mix the yogurt wash ingredients until combined.

Tip: If the wash becomes too thick to brush, warm it briefly until just warm, not hot.

Step 8: Open and unroll the filo pastry. Peel off one sheet and place it on baking or parchment paper. Cover the remaining pastry with a lightweight damp tea towel to keep it from drying out.

Step 9: Drizzle or flick the yogurt wash across the filo with a pastry brush, then brush it lightly over the surface in a thin layer. The surface should be mostly covered; you do not need to cover every inch.

Step 10: Place another filo sheet on top and brush it with yogurt wash. Repeat until you have four layers in total. Do not brush the top of the final, fourth sheet.

Step 11: Place one-third of the lamb filling along the bottom edge. Use a long kitchen knife to help start rolling the pastry into a log. Keep the roll loose; the pastry is delicate.

Step 12: Repeat the layering, filling and rolling to make three logs, using all the filling.

Step 13: Place one log on a sheet of baking or parchment paper and coil it into a spiral. Join a second log by tucking its end into the first and using yogurt wash to help them stick. Continue forming the spiral, keeping the log sides touching but not tightly squished.

Step 14: Brush a 26 cm / 10.5-inch cast-iron skillet with melted butter. Use the paper to transfer the borek into the skillet, then slide the paper out.

Step 15: Brush the top with butter and sprinkle with sesame seeds.

Step 16: Bake for 40 minutes or until the pastry is golden.

Step 17: Remove from the oven and cut into wedges like a pie. Serve with the lemon yogurt sauce.