You can't go wrong with nicely spiced lamb mince wrapped in pastry! These might look a bit fancy, but they're really easy to make, even on a weeknight. I think of these borek as the Turkish version of a sausage roll, but you definitely don't need tomato sauce. Instead, this yoghurt and cucumber salad brings a good hit of freshness.
Preheat oven to 200°C fan-forced. Finely slice parsley stems. Place lamb mince, tomato paste, Not-So-Hot Harissa, honey, parsley stems, ¼ teaspoon salt flakes and a good crack of black pepper in a bowl. Using clean hands, mix to combine. Divide mixture equally into 2 portions.
Melt butter in a microwave or in a saucepan on the stovetop. Place 1 filo sheet on a clean surface and brush with butter. Top with a second sheet, brush with butter and repeat with one more sheet of filo to create a stack of three. Repeat with remaining filo sheets and butter.
Place 1 portion lamb mixture along the long side of filo, leaving a 2cm gap at either edge. Roll pastry over lamb mixture to enclose, creating a long sausage shape. Starting from one end, carefully coil into a spiral. Repeat with remaining lamb mixture and filo to make 2 boreks.
Carefully place boreks on a lined baking tray and brush with any remaining butter. Sprinkle with sesame seeds, salt and pepper. Bake for 20–25 minutes or until golden brown. While boreks are cooking, continue with step 5.
Peel and thinly slice eschalot. Juice lemon. Place eschalot, lemon, and a pinch of salt and pepper in a bowl and set aside for 5 minutes to lightly pickle. Cut cucumber into 2cm pieces. Drain and rinse chickpeas. Pick parsley leaves from their stems and finely chop.
Place tahini, yoghurt, and a sprinkle of salt and pepper in a bowl and stir to combine. Place pickled eschalot, cucumber, chickpeas, currants, parsley and ½ the tahini yoghurt in a bowl and mix to combine. Divide remaining tahini yoghurt between plates and top with boreks. Serve with salad.