Ground Meat Rolls

براءة النجارCuisinier

Ingrédients

• 500 grams of phyllo dough sheets
  500 grams
• 750 grams of ground meat
  750 grams
• 1 teaspoon of salt
  1 teaspoon
• 1 teaspoon of mixed spices
  1 teaspoon
• 1/4 teaspoon of black pepper
  0.3 teaspoon
• 1/2 teaspoon of red pepper
  0.5 teaspoon
• 4 tablespoons of pomegranate molasses
  4 tablespoons
• 1 medium onion, chopped
  1 piece
• 1/4 cup of vegetable oil
  0.3 cup
• 5 tablespoons of melted butter
  5 tablespoons
• 1/2 cup of pine nuts
  0.5 cup

Mesures

1. 1

   Heat the oil in a frying pan and add the onion, stirring until it wilts and changes color. Add the ground meat to the onion and stir until the meat is cooked. Add the salt, all the spices, and pomegranate molasses, and let it cook until the meat changes color.

   Matériel requis:

   Poêle à frire

   5 minutes
2. 2

   Add the pine nuts to the mixture and mix with the other ingredients. Remove the filling from the heat and set aside to cool.

   5 minutes
3. 3

   Roll out each phyllo sheet and brush with melted butter. Place a tablespoon of the meat filling at one end of the sheet, fold the sides, and roll into rectangles, making sure to tuck in the sides.

   5 minutes
4. 4

   Brush a baking sheet with butter and arrange the meat rolls on it, brushing the rolls with butter.

   Matériel requis:

   Plaque de cuisson

   5 minutes
5. 5

   Place the baking sheet in an oven preheated to 180 degrees, and bake the ground meat rolls until they turn golden brown.

   Matériel requis:

   Four

   15 minutes
6. 6

   Serve with yogurt or green salad.

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques