Bourek (Meat Filled Pastry)

1 teaspoon butter
1/2 lb ground lamb
1 small onion
4 sprigs parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cinnamon
8 phyllo pastry sheets, 12 x 17 inches each
3 tablespoons melted butter
1 egg, beaten

1 Melt the butter in a skillet over medium heat.
2 Add the lamb and stir-fry a minute.
3 Add the onion, parsley, salt, pepper and cinnamon and cook over medium low heat till lamb is cooked through.
4 Take one sheet of phyllo and fold both side to the center length-wise.
5 Sprinkle lightly with melted butter.
6 Place 2 heaping tablespoons of meat stuffing at one end of the phyllo.
7 Press it out till it is about 4 inches wide and 1 inch deep.
8 Roll the dough over and roll about 3 times.
9 Sprinkle a bit more butter on the end and dab with egg to seal.
10 Do this with the remaining meat mix and phyllo.
11 Bake in a buttered baking dish in 350 degree oven for 15 to 20 minutes.

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