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Directions
- Preheat your oven to 180°C.
- In a large skillet, heat a splash of olive oil over medium heat. Sauté the chopped onion until soft, then add garlic and cook until fragrant.
- Add the beef mince, breaking it up as it cooks until browned. Stir in the cumin, coriander, cinnamon, allspice, salt, and pepper; let cook for an additional minute.
- Pour in the tomato puree and beef broth, and let the mixture simmer for about 10 minutes until it thickens slightly. Remove from heat.
- Lay out your phyllo sheets and, brushing each lightly with olive oil, layer 3-4 sheets together.
- Spoon a generous amount of the beef mixture onto one end of the phyllo stack and roll it up to form a log. Cut the log into portions.
- Arrange the rolls on a baking tray, brush with more olive oil, and bake for 15-20 minutes until the phyllo is crisp and golden.
- Garnish with freshly chopped parsley and chilli before serving.
Ingredients
- 500g Hartlief Beef Mince
- 250g phyllo pastry sheets
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp allspice (optional)
- 200g tomato puree
- 1/2 cup beef broth
- Salt and pepper to taste
- Olive oil (for cooking & brushing)
- Fresh parsley and chilli, chopped (for garnish)
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