Cook the rice in the water until half-cooked, and drain.
StovePotColander
2
Thaw the phyllo dough in the fridge overnight, until pliable but still cold.
Refrigerator
💡Work with store-bought dough while it's cold: warm puff pastry gets sticky and won't puff in the oven, and phyllo sheets dry out fast, so keep the waiting sheets covered with a damp towel.
For the Meatball mix
3
Heat the oil in a wide pan over medium heat.
⚙ Pan-fryingStoveFrying pan
4
Add the onion and fry for 8–10 minutes, stirring, until the onion is soft and deep golden.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5
Raise the heat to medium-high and add the meat. Press it flat over the bottom and leave it for 2–3 minutes without stirring, until a brown crust forms.
Stove
💡Brown ground beef in the pot without pressing it: leave it as one 'cake' for a few minutes until a brown crust forms, then break it into chunks. Deep browning = deep flavor.
6
Break it up with a wooden spoon and fry for 5–7 more minutes, stirring, until no pink is left and the meat browns.
StoveWooden spoon
7
Add the baharat, cinnamon, nutmeg, salt and black pepper and stir well.
Stove
8
Add the pine nuts and almonds and fry 1 minute.
Stove
9
Add the rice to the meat and stir.
Stove
10
Remove from the heat.
Stove
To assemble
11
Lay out a phyllo sheet, brush it with a little of the butter and place a spoonful of filling in the center.
Pastry brush
12
Wrap into parcels.
13
Arrange in a pan greased with the oil.
Baking pan
14
Bake in an oven preheated to 180°C (355°F) 25 minutes, until the pastries are puffed and golden underneath too.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
877calories
25 gprotein
96 gcarbs
42 gfat
● protein 12%● carbs 45%● fat 44%
Per serving (270 g), of 4 servings
For the Wrapping Dough · For the Meatball mix · To assemble ·
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Wooden spoon· Also works: Silicone spatula (None) · Spoon / teaspoon (regular) (a regular spoon gets hot)
By the steps, as the recipe is built now: another version or addition can change the list.
