Tangy Beef Fillo Rolls

Name: Tangy Beef Fillo Rolls (Burak bi Lahm (bur-rack bee lah-him))
Yield: 2 dozen
Cuisine: Lebanese
Ingredients: ½ teaspoon salt; ¼ teaspoon ground allspice; ⅛ teaspoon ground cinnamon; (You can substitute ground lamb for the beef.); 2½ teaspoons dibs ruman; 1½ teaspoons sumak; ½ cup melted butter; 1½ tablespoons freshly squeezed lemon juice; ¼ pound ground beef (80% lean); Fillo dough, found in most grocery stores or specialty markets (my favorite brand is Apollo); Sumak and dibs ruman (pomegranate molasses), found at specialty markets or online.; 1 tablespoon toasted pine nuts; ¾ cup diced yellow onion (⅛ inch); ⅛ teaspoon coarsely ground black pepper

Burak bi Lahm (bur-rack bee lah-him)

Preparation info

2 dozen

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

These light and flaky fillo rolls are absolutely delicious. The fillo forms a crisp delicate base around the savory yet sweet filling. They are so versatile making them the perfect choice as a tray passed hors d’oeuvres or an afternoon snack with a salad.

Ingredients

Specialty Ingredients

Fillo dough, found in most grocery stores or specialty markets (my favorite brand is Apollo); Sumak and dibs ruman (pomegranate molasses), found at specialty markets or online.

Asia
Lebanon
Snack
Starter
Mediterranean

Method

Prepare Ahead

Raw beef rolls can be frozen for several weeks. Freeze the rolls uncovered on a plastic-lined baking sheet, then transfer to an airtight container. Thaw and bake as directed.

Ingredients

Specialty Ingredients

Method

Prepare Ahead

Photos