Caramelized onions and red bell peppers lend sweetness to these briouats, while paprika, cumin, coriander provide an additional layer of flavor.
1/2 cup finely chopped red bell pepper 1 teaspoon ground paprika1/2 teaspoon Diamond Crystal kosher salt, or more to taste; for table salt use half as much by volume16 sheets filo pastry 3 tablespoons mayonnaiseIn a large saucepan, heat olive oil over medium heat until shimmering. Add the onions, cover, and cook, stirring often, until onions are soft and translucent, 8 to 10 minutes. Uncover and cook, stirring occasionally, until all the liquid evaporates, 3 to 5 minutes longer.
Add red and green bell peppers, parsley, paprika, ground cumin, ground coriander, salt, and cayenne and cook, stirring often, until peppers are soft, 8 to 10 minutes. Add ground beef and cook over medium heat, breaking up the meat with a wooden spoon, until no longer pink and all the liquid has evaporated, 3 to 5 minutes. Transfer to a bowl, then adjust seasoning, adding more salt if necessary. Cool filling to room temperature, about 30 minutes; alternatively, transfer filling to an airtight container and refrigerate for up to 2 days. Once filling has cooled to room temperature, strain the filling if you notice a large amount of pooled oil .
Place one filo strip on a clean work surface, with the short side facing you. Fold it in half like a book, bringing the left edge to meet the right edge, to create a strip that is 3-by-11 inches. Place a heaping tablespoon of filling about 1 inch from the bottom of the strip towards the right side. Fold the left bottom corner of the filo strip over filling to tightly enclose and form a triangle. Continue folding the triangle, flipping right and then left until you reach the end of the strip.
Norge Siste Nytt, Norge Overskrifter
Similar News:Du kan også lese nyheter som ligner på denne som vi har samlet inn fra andre nyhetskilder.
Renée Kohlman: Flakey, buttery caramelized apple danishes are a breeze to makeAssembling the pastry squares is also quite simple, and before you know it you’re pulling these gorgeous danishes out of the oven.
Les mer »
Lemony Moroccan Lamb Stew with Garlic and SaffronMarrakech’s signature dish is tangia (Moroccan spiced lamb stew), a rib-sticking, saffron-scented braise that requires no searing or sautéing.
Les mer »
Moroccan Egg Drop Harira RecipeDerived from the Arabic word “harir,” harira translates into “silk,” which describes the consistency of the soup. This version features both lentils and chickpeas, and is finished with a drizzle of beaten egg.
Les mer »
Top Moroccan soccer player charged with rape in FranceMoroccan national team soccer player Achraf Hakimi has been placed under judicial supervision in France and has been banned from contacting his alleged victim.
Les mer »
NYC’s First Major Restaurant Union Since Covid Loses Ground After VoteRestaurant workers at Lodi, the acclaimed Rockefeller restaurant by Ignacio Mattos, have voted not to unionize (for now) (via EaterNY)
Les mer »
An Unsuspected Storage Solution For Low-to-the-Ground Bed FramesIt's meant to hold wrapping paper, but your sweaters will fit just fine.
Les mer »