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1 medium onion, finely chopped
Preheat oven to 300°F.
Make Filling:
Assembly:
Place a teaspoon of filling along one of the short edges. Tuck the edge and ends of pastry around filling, and roll into a cigar shape. Repeat with other rectangles.
Fry in hot oil to brown on all sides, drain and place in warm oven.
Repeat and serve with Harissa (click here for recipe).
Posted by Chaya Kaplan
Nutritional Info Per Serving: N/A
1/3 cup olive oil
15 ounces lean ground beef or lamb
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
Ground pepper
1/2 cup chopped fresh parsley or cilantro
Crushed red pepper flakes to taste
5 eggs
1 lb. phyllo dough
6 ounces margarine, melted
Cook onion in the olive oil until soft. Add beef or lamb, crushing it with a fork. Add seasonings and spices. Cook 10-15 minutes, stirring with a wooden spoon, until meat is well cooked and lump free. Add parsley. Lightly beat the eggs in a bowl and pour over the meat. Cook for 1 to 2 minutes, stirring, until egg mixture sets to creamy consistency. Add more spices and seasonings, if desired and allow to cool.
Cut each sheet of phyllo pastry into three equal-sized rectangles. Place one on top of the other and cover with a damp towel. Brush one of the rectangles lightly with melted margarine.