Briouats
Carrot croquettes
- 200 GRAM PHYLLO DOUGH
- 100 GRAM MELTED BUTTER
- 200 GRAM MINCED BEEF
- 2 CLOVES GARLIC, chopped
- 1 ONION, chopped
- 1/2 TSP CUMIN SEEDS
- 1/4 TSP NUTMEG
- 1/4 TSP CAYENNE PEPPER
- HANDFUL MINT, chopped
Mix minced beef, garlic, onion, cumin, nutmeg, cayenne pepper, mint and salt to taste. Cut the phyllo dough in long strips, brush them with butter and stack 4 on top of each other. Put a small ball of minced beef on the corner of a strip and fold it to a triangle. Repeat until the dough (or stuffing) has finished. Brush the top of the triangles with butter and bake them half an hour at 180 degrees Celsius.
Cook the carrots 5 minutes and puree them with the breadcrumbs, eggs, apricots, mint, paprika powder, pepper and salt to taste and half of the garlic in the food processor. Put this mixture in the fridge for 1 hour and shape it into 12 croquettes. Roll the croquettes through the flour and bake them brown on all sides in a frying pan in a thin layer of oil. Mix the yogurt with the dill and remaining garlic and serve this as dipping sauce with the croquettes.
This is a recipe from the Aegean region in Turkey.
Click
for Worldcook's recipe page