Phyllo Meat Burek
Meat Filling
2 tbsp extra virgin olive oil
1 medium onion, finely diced
2 garlic cloves, finely minced
1 lb ground beef
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tsp sweet paprika
1 tsp salt
1/2 tsp black pepper
1/3 cup currants or raisins, roughly chopped
1/3 cup pine nuts
1 cup tomato purée
1/4 cup water
PASTRY 12-16 sheets phyllo pastry 1/3 cup extra virgin olive oil 1/4 cup toasted sesame seeds
ROLLING TUBES:
Preheat oven to 400 degrees. Open the phyllo pastry packet and unroll the pastry.
Peel one layer off and place on a piece of parchment paper. Use a pastry brush to lightly brush with pastry with olive oil. Cover the remainder with a damp lightweight kitchen towel to prevent pastry from drying out.
Layer another sheet of phyllo and brush with oil.
Repeat for 4 layers of pastry in total.
Place 1/4 of the meat filling along the bottom edge, then roll up into a log.
Repeat with the remainder of filling and pastry, to make 3 to 4 logs.
SHAPE INTO SPIRAL AND BAKE:
Take one log and coil into a spiral, then place in an oiled cast iron pan. Join a second log to the first by stuffing the ends inside each other, and so on.
Brush the top with egg wash and sprinkle with sesame seeds.
Bake for 45 minutes or until golden brown.
Remove from oven.
Cut into wedges like pie. Serve hot with tehini dip.
