Good Morning!
Hope this finds you well. It’s gonna be another hot day for us here, which am very grateful. I see my clematis blooming even more. I counted 8 new flowers to come soon. My tree hydrangea also showing some flowers. I can’t wait for this one as it’s new. Supposedly the flowers will be white first, then in Fall they will turn into bright red 😍 So croooooossing fingers to see this to come true 😍 The sad news is, I don’t think 3 of my peonies that we moved from front yard to back will survive. They wilted big time and just looking dead 😕
Moving on from garden talk. For today’s recipe I have a super easy beef rolls, using phyllo dough. I also prepared Indonesian Acar, fresh cucumber pickles to serve the rolls with. My oldest loves it much 😊
1 box of phyllo dough, place in the fridge (not freezer) overnight
500 g ground beef
1/8 tsp ground coriander
1/8 tsp turmeric powder
1/4 tsp white pepper powder
1/2 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
1 tbsp chicken bouillon powder
2 tbsp sesame seeds
Mayo as needed
Sour cream as needed
Indonesian chili flakes, Boncabe, as needed (if using)
Melted unsalted butter as needed
1 English cucumber
2 c sliced sweet snap peas
8 green bird eye chilies
1 small onion
3 large garlic
Enough water
Sugar, salt, vinegar to taste
Let’s prepare the Acar first. Wash clean cucumber and snap peas. Slice cucumber and snap peas and place into a large bowl. Pour enough water to cover the veggies. Add in green chilies. Season with salt, sugar, and vinegar. You want to achieve sweet, salty and vinegary flavor.
Slice garlic thinly, add it into the bowl. Slice the onion into rings, and add it to the bowl as well. Stir to combine. Chill pickles in the fridge until ready to use.
Brown ground beef and season with all ingredients listed. Cook until beef is thoroughly cooked, then stir in sesame seeds. Cool to room temperature.
Take out phyllo from the fridge, unbox. Take one sheet, brush with melted butter, then top with another sheet, brush with melted butter again. Fold a little on the sides and one top as shown on picture.
Spread a little sour cream and mayo on phyllo and top it with ground beef. Roll.
Bake rolls on preheated 350 F for 30 mins. Serve rolls with Acar.
Enjoy!
Phyllo Beef Rolls
Ingredients
- 1 box of phyllo dough place in the fridge (not freezer) overnight
- 500 g ground beef
- 1/8 tsp ground coriander
- 1/8 tsp turmeric powder
- 1/4 tsp white pepper powder
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tbsp chicken bouillon powder
- 2 tbsp sesame seeds
- Mayo as needed
- Sour cream as needed
- Indonesian chili flakes Boncabe, as needed (if using)
- Melted unsalted butter as needed
Acar
- 1 English cucumber
- 2 c sliced sweet snap peas
- 8 green bird eye chilies
- 1 small onion
- 3 large garlic
- Enough water
- Sugar salt, vinegar to taste
Instructions
- Let’s prepare the Acar first. Wash clean cucumber and snap peas. Slice cucumber and snap peas and place into a large bowl. Pour enough water to cover the veggies. Add in green chilies. Season with salt, sugar, and vinegar. You want to achieve sweet, salty and vinegary flavor.
- Slice garlic thinly, add it into the bowl. Slice the onion into rings, and add it to the bowl as well. Stir to combine. Chill pickles in the fridge until ready to use.
- Brown ground beef and season with all ingredients listed. Cook until beef is thoroughly cooked, then stir in sesame seeds. Cool to room temperature.
- Take out phyllo from the fridge, unbox. Take one sheet, brush with melted butter, then top with another sheet, brush with melted butter again. Fold a little on the sides and one top as shown on picture.
- Spread a little sour cream and mayo on phyllo and top it with ground beef. Roll.
- Bake rolls on preheated 350 F for 30 mins. Serve rolls with Acar.
- Enjoy!
