1/4 cup vegetable oil
1 small onion, chopped (1/4 cup)
1/2 lb ground beef
1/2 tsp salt, or to taste
1/4 tsp black pepper
1 egg, beaten
2 tbsp flat leaf parsley, chopped
6 phyllo sheets, 12x17 ea
1 lemon wedges for serving
Directions
When the fast of Ramadhan is broken in the early evening hours,
various dishes are considered a traditional part of the meal. This is
one of those dishes.
1. Heat 1 tablespoon of the oil in a skillet, add the onion and
stir-fry over moderate heat for 2 minutes. Add the beef, salt and
pepper and stir-fry for 5 minutes. Add the egg and parsley and fry
for 1 minute more. Cool well.
2. Take 1 phyllo sheet and spread it out flat with a short end
nearest you. Place 2 heaping tablespoons of the beef mixture 2 inches
in from the short edge. Fold both long sides in toward the middle,
beginning with the short end roll the phyllo to shape a packet 4
inches long and 1 1/2 inches wide. Repeat with all the remaining
phyllo sheets and stuffing. Set aside.
3. Put the balance of the oil in a skillet over moderate/low heat and
add the rolls. Brown on both sides for about 3 minutes; the low heat
prevents the very thin pastry sheets from burning. Drain the rolls on
paper towels for a minute.
Serve warm with a squeeze of lemon juice. Makes 6.
Source: "The Great Book of Couscous" by Copeland Marks
Servings: 6 servings
Bourek (Beef-Stuffed Pastry Rolls) Recipe brought to you by Recipe Ideas
Categories: Beef; Bread; Breads; Dessert; Meat
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into the far past, in fact as far as the ancient Egyptians, and possibly even further than that. However, mostly, these early recipes were just simple pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are some ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. During the time of the Romans a man called Apicius compiled a few scripts showing how to cook the recipes prepared by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. He also describes how the chefs of Roman times were skilled in the use of many different aromatic flavors, including a few you will know like basil, rue and dill. Moving our culinary historical trip onwards, there are two books which date from the 1300s ; a book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian curry that appears on menues today, but instead accounts of the types of meals enjoyed by the rich and powerful of the time. Later on, in the 15th century, the Crusaders brought back many new spices and herbs from Arab cooking, including spices such as rosemary and coriander. These new foods and tastes caused an eruption in books on cookery, some of which are kept safe in private cookery archives. When we get to the 20th century, recipe publications are starting to become popular mostly due to more people being able to read, more spare time and a general increase in wealth. |
We hope you enjoy this Bourek (Beef Stuffed Pastry Rolls) recipe.
