Bourek (beef-stuffed Pastry Rolls) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Vegetable oil,
1 small: Onion, chopped (1/4 cup)
1/2 lbs: Ground beef,
1/2 tsp: Salt, or to taste
1/4 tsp: Black pepper,
1: Egg, beaten
2 tbsp: Flat leaf parsley, chopped
6: Phyllo sheets, 12x17" ea
Lemon wedges for serving,
Directions:
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 1 1/2 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
Source from luhu.jp
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 1 1/2 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
Source from luhu.jp