Text 14166, 84 rader
Skriven 2011-08-01 05:54:00 av Dave Drum (1:124/311)
Ärende: GREEK 099
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb Phyllo Rolls
 Categories: Lamb/mutton, Pastry, Vegetables, Wine, Cheese
      Yield: 6 Servings
 
      5 tb Extra-virgin olive oil
      6 tb Unsalted butter
      1 lg Onion; fine chopped
  1 1/2 lb Lean lamb; fine ground
      2 lg Ripe tomatoes; peeled, diced
      1 ts Honey
      1 tb Ground cinnamon; to taste
    1/2 ts Sea salt; to taste
      1 ts Cracked pepper; to taste
    1/4 c  Reduced meat stock
           +=OR=+
    1/4 c  Robust red wine
  1 1/2 tb Minced flat-leaf parsley
      1 c  Fresh myzithra cheese
           +=OR=+
      1 c  Small curd cottage cheese;
           - drained
    1/3 c  Finely grated feta cheese
    1/2 ts Grated nutmeg
      2 lg Egg yolks
     12    Phyllo sheets

MMMMM------------------------FOR SERVING-----------------------------
           Confectioners' sugar
           Ground cinnamon
 
  Warm 1 tablespoon of the olive oil and 2 tablespoons of the
  butter in a heavy skillet and saute the onion over low heat
  until soft, about 8 minutes. Raise the heat, add the meat,
  and saute until lightly browned, breaking up any lumps with
  a wooden spoon. Add the tomatoes, honey, cinnamon, salt, and
  1/2 teaspoon of the pepper, and bring to a boil. Add the
  stock, bring to a boil, reduce the heat, and simmer 15
  minutes, or until almost all the liquid has evaporated. Add
  the marjoram and parsley, and additional cinnamon, marjoram,
  and pepper to taste (do not add salt at this point, as the
  cheese mixture is salty). Set aside, or refrigerate for up
  to 24 hours.
  
  Heat the oven to 375øF/190øC. Press the myzithra through a
  sieve or food mill into a bowl. Combine with the feta,
  nutmeg, remaining 1/2 teaspoon pepper, and the egg yolks,
  cover and set aside.
  
  Combine the remaining 4 tablespoons butter and olive oil in
  a small saucepan, and melt over very low heat. Brush a heavy
  baking sheet with some of this mixture. Lay the phyllo
  sheets one on top of another and cut in half crosswise to
  make 24 sheets. Tightly rewrap half the sheets and
  refrigerate. Lay 1 of the remaining sheets on a clean work
  surface, with a long end facing you, and brush lightly with
  the butter mixture. Lay a second sheet on top, brush it with
  the mixture, and repeat with a third sheet. Lay another
  sheet on top. Divide the meat mixture into 6 portions. Place
  1 portion on the bottom third of the top phyllo sheet and
  shape it into a sausage about 8 inches long. Divide the
  cheese filling into 6 portions and spread 1 portion over the
  meat. Fold the bottom edges of the phyllo layers over the
  filling, then fold over the 2 sides, and roll up to make a
  firm neat parcel. Place on the baking sheet and repeat with
  the remaining phyllo and filling.
  
  Brush the rolls with the remaining butter mixture and bake
  25 to 30 minutes, or until deep golden brown. Drain on paper
  towels, sprinkle liberally with the confectioners' sugar and
  cinnamon, and transfer to a warm platter.
  
  Source: Flavors of Greece - by Rosemary Barron
  
  Typed for you by Karen Mintzias
  
  Uncle Dirty Dave's Archives
 
MMMMM

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