Phyllo meat braids, one with pine nuts and raisins and one with cheese
Dimitra's Dishes · ♥ 282 likes · 3.6K views · 6 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole large onion
- 3–4 tbsp olive oil
Finely chop a large onion and cook it in 3 to 4 tablespoons of olive oil over medium heat until soft and golden, 7 to 8 minutes.
- 2 lb ground beef
- salt
- freshly cracked black pepper
- ¼ tsp ground cinnamon
Add the ground beef, season with salt, black pepper and a quarter teaspoon of cinnamon, and cook on medium-high 4 to 5 minutes until no longer pink.
- crushed red pepper flakes
Add a little crushed red pepper flakes and cook about 15 minutes on medium-high until fully cooked.
Tomato or not, and the simmer
- 1 tsp crushed dried oregano
- finely chopped parsley
Finish with a teaspoon of dried oregano and a handful of chopped parsley; take off the heat and cool completely.
Herbs to finish the sauce
- pine nuts
- raisins
Move a little less than half the meat to another bowl; toast pine nuts on the stove until just golden and mix them in with raisins; cool.
- 1 package number four filo
On parchment, layer 10 to 12 sheets of thawed number four filo one at a time, brushing each lightly with melted butter.
Layering the filo
- melted unsalted butter
Spread the pine nut and raisin filling down the centre, cut 12 or 13 diagonal slits on each side, and fold them over each other to braid.
- Mexican style cheddar cheese
variation: for the second braid, spread the plain meat sauce down the centre of another buttered filo stack, sprinkle liberally with cheddar, braid, transfer and brush well with butter.
Bake at 350F about 45 minutes until golden all around; let sit a little before serving.