Nutritional Info

Nutrition Facts

Serving Size 1 (31g)

Calories 85
Calories from Fat 48 (56%)
Amount Per Serving %DIV
Total Fat 5.3g 8%
Saturated Fat 2.2g 11%
Monounsaturated Fat 2.6g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 26.5mg 9%
Sodium 21.7mg 1%
Potassium 105.6mg 2%
Total Carbohydrate 0.2g 0%
Dietary Fiber 0g 0%
Sugars 0.1g
Protein 7.3g 15%

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Recipe Description
In Tunisia, these deep fried pastries are made with paper thin semolina pie dough.  Commercial filo pastry makes an acceptable and convenient alternative.  They are best served hot, but take care not to burn your tongue.
Prep time
30 min
Cook time
33 min
Ready In
1 hr 3 min

Ingredients

Serves Tool

Serves To:USMetric
1 Pinch(pn)  pepper, to taste
1 Cup(c)  lean fresh ground beef
1 Pinch(pn)  salt, to taste
4   small eggs
4 1/2 Tablespoon(T)  unsalted butter, melted
8   sheets filo pastry, thawed if frozen
2 Tablespoon(T)  fresh flat leaf parsley, chopped
1/2 Teaspoon(t)  harissa paste, or to taste
2 Teaspoon(t)  ginger, ground
2 Teaspoon(t)  cinnamon, ground
2 Teaspoon(t)  cumin, ground
1 Clove(clv)  garlic, crushed
6   scallions, finely chopped
1 1/2 Tablespoon(T)  olive oil, plus extra for cooking
1   egg yolk, beaten
4 Tablespoon(T)  unsalted butter, melted and cooled

Preparation

To make the filling:  Heat 1 tablespoon of the oil in a skillet.  Add the meat and cook, stirring to break up any lumps, over medium heat, until no longer pink.  Remove with a slotted spoon, leaving behind as much fat as possible.  Add the remaining oil, then the scallions and garlic, and cook, stirring, for 1 minute.  Add the spices and harissa paste and cook, stirring, for 2 minutes.  Return the meat to the pan and stir in the parsley, salt and pepper to taste.  Remove from heat and set aside.  Lay one sheet of filo pastry on a counter horizontally in front of you and brush with melted butter.  Top with another sheet and brush with butter.  Fold the left hand edge over to the right hand edge, as if closing a book, and brush with more butter.  Fold in the edges, as necessary, to make a 6 inch square.  Keep the filo you are not using tightly covered with damp (not wet) paper towels so that it does not dry out.  Use a slotted spoon to put one quarter of the filling in the upper left hand corner, about 3/4 inch from the edges, and make a slight indentation in the center.  Crack an egg into the indentation without breaking the yolk.  Gently brush the edges with the beaten egg yolk, then lift the opposite corner over the filling to form a triangle.  Press the edges together to seal, then brush the top with butter and set aside.  Repeat with the remaining sheets of filo.  Heat a 1/2 inch of oil in a large skillet over high heat, until a cube of bread browns in 30 seconds.  Add 1 or 2 pastries, depending on the size of your skillet, and cook for 1 minute, or until the underside is golden brown.  Use a spatula to gently flip the pastries over and cook for an additional minute, until the other side is golden.  Remove with a slotted spoon and drain on a plate lined with crumpled paper towels while you cook the remaining pastries.  Add extra oil to the pan, if necessary.  Serve immediately, with lemon wedges for squeezing over, if desired.

Additional notes

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