Ingredients

1/4 c vegetable oil
1 sm onion,chopped (1/4 cup)
1/2 lb beef,Ground
1/2 t salt,or to taste
1/4 t black pepper
1 egg,beaten
2 T flat leaf parsley,chopped
6 phyllo sheets,12×17 ea
1 lemon wedges for serving

Cooking Instructions

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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)