Bureek

Ingredients

1 package (about 12 sheets) of phyllo dough (or alternatively, use spring roll wrappers)
1/2 pound (225 grams) ground beef or lamb
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
Salt, to taste
1/4 cup olive oil (for brushing)
1 egg, beaten (for egg wash, optional)
Lemon wedges, for serving

Instructions

Prepare the Filling

In a large skillet, heat a little oil over medium heat. Add the chopped onion and cook until translucent.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the ground beef or lamb to the skillet. Cook until browned, breaking it up with a spoon as it cooks.

Stir in the chopped parsley, cilantro, cumin, paprika, cinnamon, black pepper, and salt. Cook for an additional 2-3 minutes until well combined.

Remove from heat and let the filling cool slightly.

Prepare the Phyllo Dough

If using phyllo dough, lay out one sheet on a clean surface. Brush lightly with olive oil.

Place another sheet of phyllo dough on top and brush again with oil. Repeat until you have 3-4 layers of phyllo dough.

Assemble the Bureek

Spoon a portion of the filling along one edge of the phyllo dough.

Fold the sides over the filling, then roll the dough tightly to form a log or cylinder shape. Alternatively, you can fold the dough to create a triangular shape (similar to a spring roll).

Place the assembled bureek on a baking sheet lined with parchment paper. Brush the tops with beaten egg if desired for a golden finish.

Bake

Preheat the oven to 375°F (190°C).