| 1 |
Sift the flour into a bowl and make well in the center. Break the eggs into the well and mix the flour with the eggs, gradually adding 1/2 cup water and the salt. Knead to a soft dough, adding a little more water as necessary. Divide into nine pieces, one of them twice the size of the other eight. Flatten each piece and cover with damp dish towel. Allow to stand for 30 minutes. |
| 2 |
Meanwhile, prepare the filling. Heat the margarine in a skillet and fry the onions until transparent. Add the ground lamb and season. Cover and cook over medium heat. Finally, stir in the fresh parsley and let cool slightly before using. |
| 3 |
You will need a 9-inch round cookie sheet. On a floured board, roll the largest piece of dough to twice the size of the cookie sheet. Brush the cookie sheet with a little margarine and line with the largest piece of dough. Roll the rest of the dough pieces into 9-inch circles and place on top of each other, sprinkling cornstarch between each layer. |
| 4 |
Have ready a large bowl of cold water. In a large pan, bring 4-1/4 quarts water to a boil, with 1 tablespoon salt, and immerse each circle individually in the boiling water for 1 minute. Drain each layer, dip in the cold water, and drain again. |
| 5 |
Preheat a 375 F oven. Melt the margarine and place four of the circles in the cookie sheet, brushing between each layer with the margarine. Spread the filling evenly and repeat the same process with the remaining four dough circles. Fold the edges of the larger one over and seal with melted margarine. |
| 6 |
Bake for 1-1/2 hours. Carefully invert the borek onto a serving dish and serve hot. |
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