Low-Carb & Keto Turkish Borek

Step 1Place the minced beef, seasonings, chopped onions and mushrooms into a large skillet.

Step 2Add a tablespoon of ghee and cook until browned.

Step 3Chop the spinach and add to the mince mixture, stirring until wilted. Remove from the heat and let cool.

Step 4When the mixture is cool, add the crumbled feta and stir through. Leave the mixture to go completely cold (this is essential to prevent the dough from melting and stretching).

Step 5Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the mozzarella and cream cheese in a large microwave safe bowl. Heat on high for 1 minute and then stir. Heat for a further 30 seconds.

Step 6Stir mixture until it is smooth then add the almond flour and egg, beating until a smooth dough forms.

Step 7Lay a long line of baking paper on the bench. Place the dough in a tube along the paper and cover with another line of baking paper. Roll the dough out into a long thin rectangle. You will need to work quite fast now as the dough gets fragile as it cools too much.

Step 8Spoon the filling down the long side of the dough then firmly roll it into a long log.

Step 9Grease an ovenproof skillet and coil the dough into it. Beat the second egg and brush over the top, adding sesame or poppy seeds if you like.
Note: A 25 cm (10 inch) skillet (or larger) will work best. You can also simply use a baking tray although the skillet helps maintain the shape.

Step 10Bake for 25 minutes then remove and sit aside for five minutes to allow the juices to soak into the dough. Store, covered, in the refrigerator for up to 5 days.