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Boureek
Libyan lamb turnovers
1 tsp. butter
1/2 LB ground lamb
1 small onion, chopped
4 sprigs fresh parsley, chopped
Salt & black pepper to taste
1/8 tsp. cinnamon
8 phyllo pastry sheets (12 x 17 each)
3 TBS melted butter
1 egg, beaten
Sesame seeds (for garnish)
Preheat oven to 350-degrees F. Melt butter in a skillet over medium heat; add ground lamb and fry for about two or three minutes. Add the onion, parsley, salt, black pepper and cinnamon; cook over medium-low heat until lamb is cooked through. Fold both sides of a phyllo sheet to the center length-wise; sprinkle lightly with melted butter. Place two tablespoons of meat filling at one end of phyllo; press until about four inches wide and one-inch deep. Roll dough over three times (so that it resembles a spring roll). Sprinkle with more butter and brush with beaten egg to seal. Repeat with remaining phyllo and meat mixture; place turnovers in a lightly-greased baking dish. Bake for about fifteen to twenty minutes; sprinkle with sesame seeds for garnish. Recipe makes about eight servings.
*Boureek image (C) Eaeeae (2009). Used under the Creative Commons Attribution 3.0 Unported license.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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