Bourek (beef-stuffed pastry rolls)

Yield: 6 Servings

Ingredients:

1/4 c Vegetable oil
1 sm Onion; chopped (1/4 cup)
1/2 lb Ground beef
1/2 ts Salt; or to taste
1/4 ts Black pepper
1 Egg; beaten
2 tb Flat leaf parsley; chopped
6 Phyllo sheets; 12x17" ea

Instructions:

Lemon wedges for serving When the fast of Ramadhan is broken in the early evening hours various dishes are considered a traditional part of the meal. This is one of those dishes. 1. Heat 1 tablespoon of the oil in a skillet add the onion and stir-fry over moderate heat for 2 minutes. Add the beef salt and pepper and stir-fry for 5 minutes. Add the egg and parsley and fry for 1 minute more. Cool well. 2. Take 1 phyllo sheet and spread it out flat with a short end nearest you. Place 2 heaping tablespoons of the beef mixture 2 inches in from the short edge. Fold both long sides in toward the middle beginning with the short end roll the phyllo to shape a packet 4 inches long and 1 1/2 inches wide. Repeat with all the remaining phyllo sheets and stuffing. Set aside. 3. Put the balance of the oil in a skillet over moderate/low heat and add the rolls. Brown on both sides for about 3 minutes; the low heat prevents the very thin pastry sheets from burning. Drain the rolls on paper towels for a minute. Serve warm with a squeeze of lemon juice. Makes 6. Source: "The Great Book of Couscous" by Copeland Marks