Name: Tangy Beef Fillo Rolls (Burak bi Lahm (bur-rack bee lah-him))
Yield: 2 dozen
Cuisine: Lebanese
Ingredients: 1½ tablespoons freshly squeezed lemon juice; ⅛ teaspoon ground cinnamon; 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.; 2½ teaspoons dibs ruman; (You can substitute ground lamb for the beef.); 1 tablespoon toasted pine nuts; ¼ pound ground beef (80% lean); 1½ teaspoons sumak; ¾ cup diced yellow onion (⅛ inch); ½ teaspoon salt; ½ cup melted butter; ¼ teaspoon ground allspice; ⅛ teaspoon coarsely ground black pepper

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.

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.