Bureek Tajin

Ingredients

• 500g (1.1 lb) ground lamb or beef 500g (1.1 lb) ground lamb or beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, grated 1 carrot, grated
• 1 cup frozen peas 1 cup frozen peas
• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• Olive oil for brushing Olive oil for brushing

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground lamb or beef to the skillet and cook until browned. Break up any clumps with a wooden spoon.
4. 4.
   Stir in the cumin, paprika, cinnamon, salt, and pepper. Cook for another 2 minutes to allow the spices to release their flavors.
5. 5.
   Add the diced bell pepper, grated carrot, and frozen peas to the skillet. Cook for an additional 5 minutes, until the vegetables are tender.
6. 6.
   Remove the skillet from heat and let the filling cool slightly.
7. 7.
   Take one sheet of phyllo pastry and brush it lightly with olive oil. Place another sheet on top and repeat the process until you have 5 layers.
8. 8.
   Spoon a portion of the filling onto the phyllo pastry, leaving a border around the edges. Fold the edges over the filling and roll the pastry into a log shape.
9. 9.
   Repeat the process with the remaining phyllo pastry and filling.
10. 10.
    Place the bureeks on a baking sheet lined with parchment paper. Brush the tops with olive oil.
11. 11.
    Bake in the preheated oven for 20-25 minutes, or until the bureeks are golden and crispy.
12. 12.
    Serve hot and enjoy!

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent it from tearing. Keep it covered with a damp cloth while working to prevent it from drying out.

Tips & Tricks

• To add an extra layer of flavor, sprinkle some sesame seeds or nigella seeds on top of the bureeks before baking.
• If you prefer a spicier kick, add a pinch of cayenne pepper or chili flakes to the filling mixture.
• Serve the bureeks with a side of tangy yogurt sauce or a refreshing cucumber and tomato salad.
• Leftover bureeks can be reheated in the oven for a few minutes to regain their crispiness.
• Experiment with different fillings by adding ingredients like feta cheese, olives, or spinach to create your own variations.

Serving advice

Serve the Bureek Tajin hot as a main course. Accompany it with a side of yogurt sauce and a fresh salad for a complete and satisfying meal.

Presentation advice

Arrange the Bureek Tajin on a platter, garnished with fresh herbs like parsley or mint. The golden-brown pastry and colorful filling will make for an appetizing presentation.