Chorizo, Goats Cheese & Cumin Borek Recipe by Sabrina Ghayour

I love the way that Sabrina Ghayour takes inspiration from the food traditions of the Middle East, and merges them with ideas and ingredients from around the world to create her own modern British, globally-influenced cooking. That’s very much the case for this Chorizo, Goats Cheese & Cumin Borek from Sabrina’s latest cookbook, Simply. As with all the book’s recipes, it has a short list of ingredients, is easy to make, and packs a flavour punch.

Chorizo Goats Cheese and Cumin Borek Recipe from Simply by Sabrina Ghayour

Read our full review of Simply by Sabrina Ghayour, here.

Chorizo Goats Cheese and Cumin Borek Recipe from Simply by Sabrina Ghayour
3 from 1 vote

Chorizo, Goats Cheese And Cumin Borek

Although not a traditional borek filling, this wonderful combination of smoky, spiced chorizo and cumin-spiked, creamy goats’ cheese is a winner. Chorizo really is such a fantastic ingredient and its capability to deliver bags of flavour to anything it comes into contact with always makes it a crowd-pleaser and a refrigerator staple in my household.
Author Sabrina Ghayour

Ingredients

  • 2 x 200g cured (not cooking) chorizo, sausages, skinned and cut into chunks
  • 2 teaspoons cumin seeds, toasted 350g rindless soft goats’ cheese vegetable oil, for oiling
  • 6 sheets of filo pastry, each about 48 x 25cm
  • 1 tablespoon milk or water beaten egg, to glaze
  • 1 teaspoon nigella seeds

Instructions

  • Put the chunks of chorizo into a food processor and process until they are minced as finely as possible. Transfer to a mixing bowl, add the cumin seeds and goats’ cheese and mix together until evenly combined.

  • Brush the base of a 24cm round ovenproof dish or cake tin with a little vegetable oil. Lay a pastry sheet length-ways in the dish or tin with the ends overhanging the sides, then lay another pastry sheet width-ways in the same way. Divide the chorizo filling in half. Add one half to the filo base and smooth it right to the edges to cover the base evenly. Fold another pastry sheet in half to create a double thickness and lay it over the filling, then repeat with a second pastry sheet to form a thick pastry layer. Brush the pastry with the milk or water, then top with the remaining filling, pushing and patting it into place to evenly coat the pastry layer. Fold the overhanging pastry into the centre, then gently crumple up the remaining 2 pastry sheets and arrange them on top. 

 

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Kavey Eats received a review copy of Sabrina Ghayour’s Simply from publishers Mitchell Beazley. Food photography by Kris Kirkham.

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5 Comments to "Chorizo, Goats Cheese & Cumin Borek Recipe by Sabrina Ghayour"

  1. caroline baykara

    In your borek recipie did you use sucuk or was it chorizo, if not sucuk will that still work?,
    p.s. Ilove your recipies,
    many thanks ,
    caroline.

    Reply
    kaveyeats

    Sabrina’s recipes are great aren’t they? The recipe definitely calls for chorizo, the cured type rather than the softer cooking version. The flavour of suçuk isn’t quite the same as chorizo but personally, I’d give it a try! I’ll ask Sabrina for her advice and come back to you with that when I can.

    Reply
  2. Jan

    Loved the flavours of this but found it far too salty so probably wouldn’t make it again unless you have any tips to reduce the saltiness.

    Reply
    kaveyeats

    Hi Jan, oh I’m sorry to hear that.
    I wonder if either your chorizo or goats cheese were unusually salty ones?
    There’s no added salt in the recipe so any excess could only come from those ingredients, and I usually don’t find them especially salty. I tend to avoid recipes using feta cheese for that reason, as the high salt content doesn’t taste good to me, but goats cheese is not usually salted.

    Reply

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