We're perilously close to having another room done.
All that's left is the trim (always the trim) around the floor and window.
The hall is next in line to be finished.
And part of finishing the hall is to build book cases lining one wall.
When the book cases are done…..
I can, finally, unpack the rest of my books. I have about 20 boxes of books that have not been opened in almost 4 years.
Yes, yes, I know I'm jumping ahead just a bit, but I am getting excited about it.
Let me have my moment.
Happy Year of the Dragon!
These are not Chinese; they're Moroccan, but I think the recipe and technique could be modified. I can't get won-ton wrappers and I don't deep fry….
Regardless, they were good!
4 sheets phyllo dough
5oz (150gr) ground beef
2 shallots, finely chopped
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chili powder
2 tsp olive oil
1 cup (8oz, 240gr) tomato sauce
1 tsp paprika
1 tsp oregano
1/4 tsp ground ginger
1/2 tsp cinnamon
hot sauce to taste
olive oil for filo
Sauté spices in olive oil for 30 seconds. Add shallots, garlic and sauté until tender. Add beef and brown, breaking it up as it cooks. When done remove from heat and remove any excess fat.
Remove 2 sheets of pastry and re-wrap the rest. It's important to keep filo covered at all times or it will dry out. Lay one sheet out flat and lightly brush all over with olive oil. Top with the other sheet and brush with olive oil. Cut the sheets into thirds, the short way.
Spoon 1/6th of the meat mixture onto the narrow end of each strip, 2 inches from the end and leaving an inch on either side. Roll filo over, fold the sides in and roll up like a cigar.
Brush the top and bottom with oil and place on a baking sheet. Repeat with the remaining phyllo sheets and filling, making 6 cigars in all. Bake at 400F (200C) for 15 – 20 minutes, until golden brown.
Combine all ingredients in a small saucepan and simmer 5 minutes.