Happy New Years! and happy lots of snow and ice, if you live in a northern climate like I do.
I made these super tasty little meat rolls for a New Years Party. Another winner recipe from Claudia Roden's awesomely fabulous Book of Jewish Food.
These are far easier than they sound. And don't be stingy on the butter. when working with Phyllo dough, there is no such thing as too much butter.
oh, and you will need a food processor. there is just no getting around that with this recipe.
Moroccan Meat Rolls - Adapted from The Book of Jewish Food
2 onions, chopped
4 tbsp oil
1 lb ground beef
salt & pepper
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
juice of one lemon
4 tbsp chopped flat leafed parsley
2 tbsp (or more) melted butter
1/2 lb phyllo (if frozen, thaw in the fridge for at least 24 hours)
fry onions in oil or butter till soft. Add the meat, and once it started to brown season with salt & pepper. Add the rest of the spices and lemon juice, and one cup water. Simmer, covered, for 25 minutes, then simmer uncovered another 5-10 minutes, to get some of the liquid out. fold the parsley into the meat mixture. cool in the fridge for about an hour, then put through a food processor till you get a pasty consistency.
cut your phyllo dough into long rectangles approximately 4" x 13". Stack the sheets, and keep under a dishcloth until the moment you are ready to use them.
Preheat oven to 325, and line a baking sheet with tin foil, and grease the tin foil.
take 2 sheets of phyllo, and put a heaping tablespoon of filling at one end. roll the phyllo up like a cigar, folding the sides in about halfway down. Do not roll too tightly, or it will explode a little in the oven. put the cigar on the baking sheet, and brush liberally with melted butter. Liberally! as in use a lot! Bake at 325 for about 30 minutes, or until crispy and golden.
We got about 3 dozen meat rolls, and they were a hit!