1 onion, finely chopped

2 cloves garlic, finely chopped

1 tablespoon (15 ml) butter

1 tablespoon (15 ml) olive oil

1/2 lb (250g) ground beef or lamb

1 teaspoon (5 ml) ground cinnamon

1/2 teaspoon (2.5 ml) ground nutmeg

1/4 cup (60 ml) fresh parsley, chopped

Salt and pepper

6 sheets brik pastry

6 eggs

Canola oil, for frying

In a skillet, sauté the onion and garlic in the butter and oil over medium heat for 3 minutes. Increase the heat and add the ground meat, cinnamon and nutmeg. Cook the meat thoroughly while breaking it. Add the parsley. Season with salt and pepper. Set aside.

Preheat the oil in the fryer to 190 °C (375 °F).

On a work surface, put a sheet of pastry and fold the edges to form a square.

Place 60 ml (1/4 cup) of filling on one of the top corners of the square of dough. Make a well in the centre of the stuffing and break in it an egg. Fold the dough over filling to form a triangle. Place the borek on a baking sheet lined with parchment paper. Repeat for 6 borek. Freeze for 5 minutes. The borek will have a better hold and wont risk breaking while frying.

Remove the sheet from the freezer and carefully place the borek one by one in the fryer. Cook for 1 minute on each side.

Do not overcook the top of the borek: the egg contained therein should not cook completely. Place on paper towels. Keep warm.

Serve with a green salad and a lemon wedge.

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