Ingrédients
Viande de boeuf hachée1 kilogram- Chopped onion2 pieces
Pois verts400 grams- Grated carrot2 pieces
Épices mélangées0.5 teaspoon- Chopped parsley9 tablespoons
Curcuma1 teaspoon
Piment Rouge1 teaspoon
Sel1 teaspoon- Phyllo dough sheets60 sheets
- Vegetable oil, for frying1 cup
- Salt to taste0
- Spices to taste0
Mesures
- 1
Fry the onion in about 5 tablespoons of oil until it becomes soft, then add the ground meat and season with spices and salt. Mix the meat with the onion until the meat turns brown.
5 minutesMatériel requis:
Poêle à frire - 2
Add the green peas, carrots, parsley, mixed spices, turmeric, red pepper, salt, and two tablespoons of water, stir the mixture, and let it cook for 15 minutes, then remove from heat and set aside.
15 minutes - 3
To wrap the sambousek, cut the phyllo dough into rectangular pieces 6 cm wide.
5 minutes - 4
Place a tablespoon of filling about 1 cm from the bottom of the dough piece, fold the dough into a triangle by holding one of its lower ends and folding it over the filling. Repeat this process until the dough is fully folded.
10 minutes - 5
Repeat the process with the remaining pieces of dough until the filling is finished.
5 minutes - 6
Fry the sambousek in hot oil until golden brown.
5 minutes
Faits nutritionnels
Viande de boeuf hachéepour 100gPois vertspour 100gÉpices mélangéespour 100gCurcumapour 100gPiment Rougepour 100gSelpour 100g* 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.