1 pound ground lamb
2 tablespoons olive oil
1 medium onion, minced {about 1 cup}
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
3/4 teaspoon dried rosemary
1/4 teaspoon ground allspice
1/2 teaspoon salt
8 ounces feta cheese, crumbled
1/4 cup freshly grated Parmesan cheese
2 teaspoons lemon juice
2 eggs, lightly beaten
1/2 cup butter, melted
20-25 sheets phyllo dough
Brown lamb in a heavy skillet over medium heat. Remove lamb from skillet and discard all but 1 tablespoon of the pan juices. Add olive oil, onions, and garlic. Saute until soft. Return lamb to the pan. Add cumin, rosemary, allspice, salt, cheeses, and lemon juice. Season to taste. Cool. Add beaten eggs. Makes filling for 24 rolls.
To assemble and cook: Lay out one sheet of phyllo dough, brush with melted butter, and fold lengthwise. * Place two heaping tablespoons of filling along the short edge of the dough, leaving a small margin on either side. Roll once to cover filling. Fold in the edges, brush lightly with butter, and roll up. Brush the final seam to seal it and place roll on an ungreased baking sheet. Continue with the remaining filling and phyllo. Bake 20 minutes in a 400 degree oven or until golden brown. Remove from the oven, cut into thirds, and serve.
* Cover remaining dough with a piece of saran wrap and a towel to prevent the dough from drying out.
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