With so many leftover Turkey from Thanksgiving, and leftover oil from November Daring Baker's challenge, I made a delicious snacks that everyone who tried this just loved it. I first tried this fried spicy snack in Israel (with ground lamb), and hooked right away. If you are too concern about frying them, I suppose you can bake it in the oven, although I doubt that it will be as delicious.
about 4 ounces left over Turkey, chopped into small pieces, OR ground lamb or beef (even more delicious)
½ cup chopped onion
1 tbs ground cumin
1 tbs ground coriander
½ tbs ground cinnamon
1 tbs sweet paprika
½ tbs cayenne pepper
¼ cup finely chopped mix of parsley, mint, and cilantro
oil for deep frying
salt and pepper to taste
1 box Filo dough strips, thaw if frozen according to package direction
1 egg white for brushing
Confectioner's sugar and ground cinnamon, for serving (optional)
- Fry the onion with ½ tbs oil until soft, set aside to cool.
- In a large bowl, combine the cooled onion, and the rest of ingredients, except the oil for frying.
- Cut filo dough to 6 x 14 inches (you need about 20 strips of filo), cover with slightly damp kitchen towel to prevent them from drying out. The leftover filo can be put back in the freezer for other use. Just cover with plastic, and put them back in the original package.
- Take a sheet of filo, place about 2 tablespoon of filling on the short end of filo dough. Tuck in the both end, so that the filling will not come out, then roll up into cigar shape. glue the end with a little egg white. Do the same with the rest.
- Fry in hot oil until brown on all side. Serve hot accompanied by confectioner's sugar and ground cinnamon for dipping.
I am sending this tasty snack to Natasha for her 5 Stars makeover.