- 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
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- 400 GRAM CARROTS, sliced
- 75 GRAM BREADCRUMBS
- 2 EGGS
- 8 DRIED APRICOTS, soaked
- HANDFUL MINT LEAVES, chopped
- 2 CLOVES GARLIC, mashed
- 1 TSP PAPRIKA POWDER
- 4 TBSP FLOUR
- 1 CUP YOGURT
- HANDFUL DILL, chopped
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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.
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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.
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