Lamb Borekler Recipe
Yield: 9 servingsRecipe by luhu.jp
Ingredients:
FILLING
1 tbsp: Butter,
8 ounce: Ground lamb,
1: Onion, finely chopped
1 cup: Fresh parsley, chopped
pn Dried thyme,
PASTRY
9 Sheets: phyllo pastry,
2 tbsp: Olive oil,
1/2 cup: Butter, melted
Directions:
For Filling: Melt 1 tbsp butter in a large skillet over med-high
heat. Add onions and thyme, saute until onion is golden, about 5
minutes. Add lamb, saute until coked through, about 6 minutes. Remove
from heat, stir in parsley, season with salt & pepper; allow to cool.
For Pastry: Place a sheet of phyllo on work surface with long edge
parallel to edge (cover remaining pastry sheets with plastic and a
damp towel). Brush sheet with melted butter, top with another phyllo
sheet and brush with butter. Top with a 3rd sheet and brush with
butter. Cut pastry stack crosswise into 3 rectangles. Spoon to Tbsp
of lamb mixture across the short edge of each rectangle, leaving a 2"
border at the bottom and 1/2" at the sides. Fold the 2" border over
filling, fold in the sides; roll up. Repeat pastry layering, filling
and rolling with remaining phyllo and lamb mixture.
Heat oil in a large skillet over med-high heat. Cook lamb rolls in
batches until golden on all sides, turning often; about 4 minutes per
side. Drain on paper towels and serve warm.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-16-95
Source from luhu.jp
heat. Add onions and thyme, saute until onion is golden, about 5
minutes. Add lamb, saute until coked through, about 6 minutes. Remove
from heat, stir in parsley, season with salt & pepper; allow to cool.
For Pastry: Place a sheet of phyllo on work surface with long edge
parallel to edge (cover remaining pastry sheets with plastic and a
damp towel). Brush sheet with melted butter, top with another phyllo
sheet and brush with butter. Top with a 3rd sheet and brush with
butter. Cut pastry stack crosswise into 3 rectangles. Spoon to Tbsp
of lamb mixture across the short edge of each rectangle, leaving a 2"
border at the bottom and 1/2" at the sides. Fold the 2" border over
filling, fold in the sides; roll up. Repeat pastry layering, filling
and rolling with remaining phyllo and lamb mixture.
Heat oil in a large skillet over med-high heat. Cook lamb rolls in
batches until golden on all sides, turning often; about 4 minutes per
side. Drain on paper towels and serve warm.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-16-95
Source from luhu.jp