Bourek I

Description

Beef-stuffed pastry rolls

Ingredients

• ¼ cup vegetable oil
• 1 egg, beaten
• 1 small onion, chopped (¼ cup)
• 2 tbsp flat leaf parsley, chopped
• ½ lb ground beef
• 6 phyllo sheets, 12x17" each
• ½ tsp salt or to taste
• lemon wedges for serving
• ¼ tsp black pepper

Directions

1. Heat 1 tablespoon of the oil in a skillet, add the onion and stir-fry over moderate heat for 2 minutes.
2. Add the beef, salt and pepper and stir-fry for 5 minutes.
3. Then add the egg and parsley and fry for 1 minute more.
4. Cool well.
5. Take 1 phyllo sheet and spread it out flat with a short end nearest you.
6. Place 2 heaping tablespoons of the beef mixture 2 inches in from the short edge.
7. 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.
8. Repeat with all the remaining phyllo sheets and stuffing.
9. Set aside.
10. Put the balance of the oil in a skillet over moderate/low heat and add the rolls.
11. Brown on both sides for about 3 minutes; the low heat prevents the very thin pastry sheets from burning.
12. Drain the rolls on paper towels for a minute.
13. Serve warm with a squeeze of lemon juice.