Crisp Bourek Cigars with Spiced Beef and Parsley

What you need

• 400 g (14 oz) minced beef, not too lean
• 2 onions, finely chopped
• 3 cloves garlic, finely chopped
• 1 bunch flat-leaf parsley, leaves finely chopped, about 30 g (1 oz)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp ground cinnamon
• 100 g (3 1/2 oz) grated cheese, gruyere or emmental; common in Algerian homes, leave out if preferred
• 1 egg, beaten
• 12 sheets brick pastry, round dioul sheets, about 30 cm (12 in); or 24 phyllo sheets used in doubled layers
• vegetable oil, for frying, about 500 ml (2 cups)
• 1 lemon, cut into wedges, for serving

Method

Restated from the original video

1. 1

   Heat the olive oil in a large frying pan over medium heat.

2. 2

   Add the onions and cook, stirring now and then, until soft and translucent, 6-8 min.

3. 3

   Stir in the garlic and cook until fragrant, about 1 min.

4. 4

   Add the beef and turn the heat to medium-high. Break it up with a wooden spoon and cook until no pink remains and the pan juices have cooked off, 8-10 min.

5. 5

   Season with the salt, black pepper and cinnamon, then stir in the parsley and take the pan off the heat.

6. 6

   Spread the meat out on a plate and let it cool until just warm, about 15 min, so the egg does not scramble.

7. 7

   Mix the cheese and the beaten egg into the cooled meat.

8. 8

   Cut each brick pastry round in half. Lay one half on the counter with the straight side nearest to you, keeping the rest under a damp towel so they do not dry out.

9. 9

   Shape about 2 tbsp of filling into a log along the straight side, leaving 2 cm (3/4 in) clear at each end.

10. 10

    Fold the two ends in over the filling, then roll away from you into a tight cigar. Dab the curved tip with water to seal it. Repeat to make 24.

11. 11

    Pour vegetable oil into a deep frying pan to a depth of 2 cm (3/4 in) and heat it to 175 °C (350 °F).

12. 12

    Fry the cigars seam side down, 4 at a time, turning them, until evenly golden and crisp and the filling is hot through, 2-3 min.

13. 13

    Lift them onto paper towels to drain.

14. 14

    Serve hot, with lemon wedges for squeezing over.

Imported from rutxt.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.