Rolled Meat Sesame Bourekas Recipe

Instructions

1. 1

   In a large sauté pan, heat oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.

2. 2

   Add the meat, and the salt and cook and mash with a fork so that it does not clump.

3. 3

   Add the baharat and harissa, stir. Add the pine nuts and parsley, stir and let cool.

4. 4

   Preheat the oven to 425˚F and line a large, rimmed baking sheet with parchment paper. Lay puff pastry horizontally across a lightly floured work surface. Use a rolling pin to stretch it out a bit. Cut the pastry into 4 strips. Place the filling to form a thick log of filling across one of the long ends of each piece of pastry. Roll the pastries like jellyrolls around the filling, creating four long ropes with the filling in the middle.

5. 5

   Gently pull and shake on the ends of each roll to elongate them a few more inches, then loosely coil the ropes around on themselves like a snail shell. Place the pastries on the prepared baking sheet and brush with egg wash. Sprinkle the tops with sesame seeds and, using a sharp knife, make small slits across the roll, approximately every inch. Bake for 10 minutes, lower heat to 350 and continue baking until pastry is puffed and golden brown, another 20- 30 minutes. Cut into smaller serving pieces and serve warm. Serves 8-12 *I place the toasted pine nuts in a zip top bag and crush them until they are fine crumbs. You can also put them in the food processor. For Vegetarian Option: Add cooked potato and eggs in place of the beef in Step

6. 6

   Mash to combine (it should be the texture of ground beef).