Meat and Lentil Pastry Ingredients
2 pieces of phyllo
Materials for Stuffing
2 – 3 tablespoons of olive oil
1 medium sized onion
1 medium potato – on a grater
2 tablespoons of butter
100 gr. ground beef
½ cup of green lentils – unboiled
Salt
Black pepper
1 handful of dried mint
1 tablespoon of ground red pepper
Liquid Mixture Ingredients
1 egg
½ glass of sunflower oil
1 glass of soda
1 pinch of salt
Ingredients for the topping
Sesame
For the stuffing;
Take your lentils in a sauce pan and boil them.
Drain your boiled lentils and set aside.
Put your pan on the stove and add olive oil and heat it up.
Add your finely chopped onions to the pan and sauté until soft.
Grate your potatoes and add them into your pan and saute.
Add butter and mix.
Then add your ground beef and cook it thoroughly.
Add salt and pepper.
When the ground beef is lightly sauteed, add the boiled lentils to your pan and mix.
Add ground red pepper and dried mint and mix.< br/> Prepare your internal mortar get it on.
For the liquid mortar;
Add eggs, sunflower oil, soda and salt to a mixing bowl and mix with a whisk.
To assemble;
Divide your phyllo dough in half.
Spread your first phyllo dough on your counter with the wide side towards you.
The liquid mortar you have prepared is all over your phyllo. Then, spread the lentil dough you prepared on the long strip of your dough and roll it up.
Prepare all your dough in the same way.
Grease the bottom of your glass baking dish with sunflower oil.
Roll your dough around itself. Place it in the middle of your bowl.
Place the other phyllo dough by wrapping it around the middle phyllo.
Spread the remaining liquid mortar on your pastry with a brush.
Sprinkle sesame on it and bake in the oven preheated to 180 degrees for 35-40 minutes.
