Tuesday, December 27, 2011
Burek (Spiced Beef Egg Rolls)
I'm working on a review of the lovely cookbook Ma Baseema: Middle Eastern Cooking with Chaldean Flair for the Washtenaw Jewish News. So, of course, I have to cook a number of recipes from it - just doing my due diligence!
The problem with this mission is that there are so, so many recipes that I want to prepare. But since Chanukkah began last Tuesday and doesn't end until tonight, a recipe using oil only seemed fitting for continued festivities.
And so I looked for a recipe that would not only let me try a new treat, but one which would also be easy to make in the midst of my various holiday preparations. How fabulous, then, to make Beef Egg Rolls from the Iraqi Christian culinary tradition and serve them for a Jewish celebration!
The original recipe didn't call for the allspice, but I thought it would make a really nice addition to the ground beef filling, both for flavor and fragrance. And I was right, I'm happy to say! Jeremy and I devoured these, hot and crisp and delicious as they were freshly fried.
Spiced Beef Egg Rolls
(Slightly adapted from a recipe for Burek by Margaret Butti)
3/4 pound ground beef
1 small onion, chopped
kosher salt, to taste
freshly ground black pepper, to taste
1 teaspoon allspice
4 tablespoons chopped parsley
3 cups oil, for frying
10 spring roll wrappers
In a large skillet, brown the beef; drain, then add the onion, salt, pepper, allspice and parsley. Cook until the onion is translucent, then place mixture into a bowl, cover, and refrigerate until cold.
In a medium saucepan, heat the oil until very hot.
Meanwhile, prepare the egg rolls: lay one wrapper onto a countertop. Place <1/4 cup beef filling onto the center of the wrapper.
Fold the sides over the filling.
Roll the edge closest to you over once.
Fold the portion of dough closest to you over the filling, then roll up the rest of the way. Brush the last portion of dough with a bit of water to help it adhere when the egg roll is fully rolled. Continue with the remaining wrappers and filling.
Cook 3-4 egg rolls at a time for 2-3 minutes per side, until golden. Remove from oil and drain on a paper towel, continuing until all of the egg rolls are cooked.
Makes 10 egg rolls.
Ghosts of Postings Past and Present
- ► 2013 (89)
- ► 2012 (229)
- Frugal Floozie Friday -- Arbor Farms Market
- Top 10 of '11
- Fruit and Cheese Tidbits
- Burek (Spiced Beef Egg Rolls)
- Red Chorizo Chili and an Invitation
- Frugal Floozie Friday -- Maize and Blue Deli
- Doughnut Delights
- Provolone Fritto con Marinara (Fried Provolone)
- Reuben Latkes for the First Night of Chanukkah
- Christmas Eve Pork Pie
- Frugal Floozie Friday -- Ahmo's Gyros and Deli
- Chocolate Chip Gingerbread Scones
- The DAMES Dinner
- National Cocoa Day
- "Ann Arbor Tailgates" - Cookbook for a Cause
- Frugal Floozie Friday -- Achatz Handmade Pie Compa...
- Cookie Week: Butterscotch Pretzel Brownies
- Cookie Week: Orange Chocolate Chip Cookies
- Cookie Week: Toasted Coconut Haystacks
- Cookie Week: Stoplight Cookies
- Frugal Floozie Friday -- The Bomber
- Boursin Pasta with Spinach
- ▼ December (22)