Phyllo Beef Rolls
Servings 0
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!