Thursday, April 19, 2012

30. Minced Meat Rolls

Adapted from Manal, these cigar-shaped minced meat rolls are enveloped with a crispy pastry wrap that conceal a tangy concoction in the middle. The secret ingredient is, without a doubt, the pomegranate molasses, which is a wonderful combination of sour, sweet, tangy, decadent, and ever-so-slightly citrus.
Can be served as an accompaniment to a meal, at tea-time, or as a snack.
I, of course, chose to create a yogurt dipping next to it, but then again, not all share my love for yogurt...


For the Pastry:
4 cups flour
1 large egg
1 tsp salt
1 cup water
1/2 cup vegetable oil

For the Filling:
400g minced meat
1 large onion, chopped
1 tsp mixed spice
1 tsp salt
1/4 cup pomegranate molasses
1/2 cup finely chopped parsley


To make the pastry, combine the flour, salt, egg, and water in a stand mixer and knead for 4 minutes.
Divide dough into about 30 pieces, place in a dish and pour the oil over and around it.
Let rest for 30 minutes.

To make the filling, lightly brown the meat in a medium pot or pan, then add the onion and keep tossing until the onion is withered and the meat is cooked.
Add the spices and salt, toss well, remove from heat, allow to slightly cool.
Add the molasses and the parsley and stir well.

Preheat oven to 400°F.
Flatten each ball of dough into a circle, and turn in the right and left flaps, making a rough rectangular shape.
Place a teaspoon of the filling and roll into a cigar shape.
Elongate as you wish.
Place on a baking sheet.
Bake for 20 minutes then broil for 3 minutes to a nice golden color.

 صحة و عافية

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