Small wonders that have been tasted without hesitation! An unusual little meat baklava that is even fun to make! Let’s just go straight to the recipe!!!
1 pound of minced meat. (500g)
1/4 pnd minced lamb. (120g) Optional but worth a try, it adds such a stunning taste
1 large onion or two small ones.
3 tablespoons white balsamic vinegar or red wine or white wine.
1/4 cup raisins (40g)
1/4 cup pine nuts. (60g)
1 tablespoon harissa powder.
1 tablespoon of paprika.
1/2 teaspoon turmeric .
1/2 tablespoon of Baharat spices.
Salt and pepper to taste.
A small bowl filled with olive oil or sunflower oil.
7-10 Philo sheets.
Take a round cake tin and line it with aluminum foil and then parchment paper. The pan should be completely covered. Set aside. Prepare a large skillet with a generous drizzle of cooking oil. (For me it’s olive or sunflower oil.) Remove the first layer of onion and cut them into 4 then slice them finely. First on high heat, start to brown them for 1 minute then reduce the heat to medium until they start to color! All this while mixing! You want them tender and almost golden. Turn up the heat and deglaze with the wine or balsamic vinegar, let it evaporate completely, season with the paprika, harissa and Baharat and mix well with the spices! Cook for 5-7 minutes, remove from heat, and let cool. In a large bowl, mix one or two meats with the pine nuts, raisins, salt and pepper. Then the onions. With gloves or clean hands, mix until all ingredients are completely incorporated together. The texture should be a bit like a meat paste. Prepare your bowl of oil with a kitchen brush. Then prepare your phyllo sheets. You should use two sheets per roll, unless one of them breaks then you will use 3. You can then roughly divide the meat mixture into three, to know roughly how much meat you will need per roll! So, take two sheets, place them on your work surface and brush the first sheet with oil before placing the second and then brush the second too. Now start stuffing the roll with a quantity of meat, placing it at the very beginning of the sheet and lengthwise. You want to create a long Philo dough kebab! Close the roll by giving a little pressure each time along the entire length to be sure that the roll is firm. Repeat with the rest of the meat. When all your rolls are closed and ready, brush them all with a little more oil on their surfaces and sides.
Then cut them about 1-2 inches long. Place them in the cake pan, squeezing them slightly from each other! Your oven should be on at 350 F/180C, and baking should take 40-50 minutes. If you see that the meat is cooked but the leaves are not, or vice versa, cover the dish until everything is cooked evenly. That is to say that it is delicious is a poor word! Serve it with tahini and a nice green salad! Subscribe to the page and have a fun cooking time!!!
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