Notes
Lots to say about this recipe! The meat filling was absolutely delicious! Ashley really helped me salvage this one. Filo dough doesn’t work how this recipe’s author thinks it works. I’m rewriting it based on how we got it done, with big-time thanks to Ashley. Watching the British Baking Show has paid off.
Ingredients
- 1 medium onion, finely chopped
1⁄3 cup olive oil - 15 ounces lean ground beef or 15 ounces lamb
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon ground ginger
- ground pepper
- 1⁄2 cup chopped fresh parsley
- 5 eggs
- 1 lb phyllo pastry
- 6 ounces butter, melted
Directions
- Preheat oven to 300 F.
- To make filling: 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 1-2 min, stirring, until egg mixture sets to creamy consistency.
- Add more spices and seasonings, if desired and allow to cool. (I would add red pepper flakes)
- 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 butter.
- 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.
- Serve with Harissa Dip.