Get your hands on the right ingredients, including about 12 good sheets of phyllo pastry, and you'll find this savory, lamb-filled pastry way easier to make than it appears--not to mention delicious--all thanks to an intentionally soggy dough. That's right! Lightly moisturizing the phyllo with an egg/yogurt/butter wash produces flexible, flavorful, and externally crisp layers upon baking.
Save any extra phyllo, since the filling recipe above makes extra, and you can fold up some smaller, triangular boreks if you want.
Substitute chopped raisins for the currants if desired.
If you're not into lamb, this works perfectly with beef. Or try a spinach-cream cheese filling for a vegetarian version.