Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Vegetable oil |
| 1 small | Onion; chopped (1/4 cup) |
| ½ pounds | Ground beef |
| ½ teaspoon | Salt; or to taste |
| ¼ teaspoon | Black pepper |
| 1 \N | Egg; beaten |
| 2 tablespoons | Flat leaf parsley; chopped |
| 6 \N | Phyllo sheets; 12x17\" ea |
| \N \N | Lemon wedges for serving |
When the fast of Ramadhan is broken in the early evening hours, various dishes are considered a traditional part of the meal. This is one of those dishes.
1. Heat 1 tablespoon of the oil in a skillet, add the onion and stir-fry over moderate heat for 2 minutes. Add the beef, salt and pepper and stir-fry for 5 minutes. Add the egg and parsley and fry for 1 minute more. Cool well.
2. Take 1 phyllo sheet and spread it out flat with a short end nearest you. Place 2 heaping tablespoons of the beef mixture 2 inches in from the short edge. Fold both long sides in toward the middle, beginning with the short end roll the phyllo to shape a packet 4 inches long and 1½ inches wide. Repeat with all the remaining phyllo sheets and stuffing. Set aside.
3. Put the balance of the oil in a skillet over moderate/low heat and add the rolls. Brown on both sides for about 3 minutes; the low heat prevents the very thin pastry sheets from burning. Drain the rolls on paper towels for a minute.
Serve warm with a squeeze of lemon juice. Makes 6.
Source: "The Great Book of Couscous" by Copeland Marks