Bourek (beef-stuffed pastry rolls)

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

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