Recipe by Marlitt
These are a delicious, turkish version of the spring rolls. Great as main dish served with salad. I got this recipe from someone who brought time to a potluck. I submitted the original recipe, the stuff in brackets is what I had on had when I made them. It’s hard to find sheeps cheese around here unless you go to a specialty food store.
Top Review by Melt
These are really good! I found that frying them so they are just browned tastes best! I'm doing a Turkish Dinner evening as part of my club and these are definately on the starters...
- 3⁄4 lb ground lamb (I used beef and pork mix)
- 3⁄4 lb sheep's milk cheese (I used feta crumbled)
- 1 garlic clove, minced
- 1⁄4 cup parsley, chopped
- 1 teaspoon thyme
- 8 sheets phyllo dough
- 1 egg
- 2 tablespoons water
- 1⁄4 cup olive oil (for frying)
Directions See How It's Made
- Brown meat in pan at medium-hi heat.
- Drain and transfer browned meat to a medium bowl to cool.
- When the meat has cooled crumble cheese and add to the meat.
- Add the parsley, garlic thyme and pepper and mix well.
- Let this sit for 30 minutes.
- In a small bowl beat the egg with water to make an egg wash.
- Working quickly now, so the phyllo does not dry out.
- Take 1 sheet phyllo dough brush or spray with olive oil, place another sheet on top and brush or spray again.
- Cut the two sheets into six rectangles.
- Take a good tablespoon of meat mix and place it about an 1 ½” to 2 inches up from one of the corners of the rectangle.
- Lift the corner of the pastry and fold over the meat mixture, then lift and fold the corner on the right and then left to make and envelope about 3- 4 inches wide, then roll up to top.
- Repeat for the next five pieces.
- Brush with egg wash.
- Heat some of the olive oil in a heavy pan a fry the meat rolls, turning to brown on all sides, lightly flatten them with spatula while frying.
- Repeat the dough and rolling with the rest of the dough sheets.
- These are also very nice cold.
- I sometimes use a Tzatziki sauce for dip or mint sauce if using lamb.