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BEEF FILLING:

1 lb beef

1 onion, diced

4 cloves of garlic, minced

1 Tbsp allspice

1 tsp salt

½ tsp black pepper

½ bunch parsley, minced

½ bunch dill, minced

½ bunch cilantro, minced

½ c diced bell pepper or jalapeno, diced

2 hard-boiled eggs, mashed (optional)

EGGPLANT FILLING:

2 asian eggplants, diced ½ inch pieces

1 small onion, diced

4 cloves garlic, minced

½ c red bell pepper, diced

½ c green pepper or jalapeno, diced

1 Tbsp coriander

½ bunch parsley, chopped

½ bunch dill, chopped

1 tsp salt

CHEESE FILLING:

½ c halloumi cheese, crumbled

½ c Chihuahua cheese, shredded

¼ c feta

½ bunch parsley, chopped

½ bunch dill, chopped

ASSEMBLY:

2 egg roll wrapper packages ((or 1 egg roll and 1 spring roll))

1 Tbsp flour

3 Tbsp cold water

2 egg roll wrapper packages ((or 1 egg roll and 1 spring roll))

1 c oil (½ grapeseed and ½ pure olive oil)

lemon (optional)

parsley (optional)

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1. BEEF FILLING: Brown the beef in a pot over medium-high heat. Once it is browned, add the onions, garlic, salt, pepper, coriander, and allspice.

2. Add 1 c water and simmer until all the liquid is completely evaporated.

3. Once the liquid is evaporated, remove from the heat, and stir in the chopped herbs, pepper, and egg, if using. Stir until well incorporated and set aside.

4. EGGPLANT FILLING: Set the chopped eggplant in a sieve and sprinkle with 1 tsp of salt. Move it around with your fingers and allow it to drain the bitter waters while you prepare the remainder of the vegetables.

5. Once the eggplant has drained, heat 1 Tbsp of oil in a pan and saute the eggplant until browned.

6. Add the coriander to the pan, and stir until fragrant.

7. Add the diced peppers, onions, and garlic and stir until golden.

8. Remove from the heat and add the chopped herbs.

9. CHEESE FILLING: In a medium bowl, combine the 3 cheeses and chopped herbs. Set aside until ready to stuff the sambousek.

10. ASSEMBLY: Stir the flour and water together in a small bowl to create a paste. You will use this to seal the ends of each sambousek.

11. If using an egg roll wrapper, set one sheet on a board and slice it half to create 2 long strips.

12. Place a teaspoon of filling in the bottom corner of the wrapper, like a triangle shape in the corner.

13. Fold up that corner into a triangle, and continue to fold over the triangle until it is closed up.

14. Seal the opening of the dough by dipping your finger in the flour slurry and pasting the two ends shut. Be sure to watch my video for this how-to.

15. Repeat for all the fillings and keep the folded sambousek on a tray covered with a towel, so they don't get dry and crack.

16. If using a smaller egg roll or wonton wrapper, or the spring roll wrapper, you can also roll the sambousek into a cigar shape. Simply lay the square like a diamond, with one of the corners pointing downward and place the filling in the middle.

17. Roll it up like a burrito. Fold over the two sides, half way up, and then seal the top corner shut with some flour paste. Be sure to watch my video for this how-to.

18. Once ready to fry, heat the oil in a pot on medium-high heat. Drop in 4-5 pieces with tongs and turn over after 1-2 minutes. Remove and set to drain on a paper towel lined tray.

19. Serve garnished with lemon and parsley and with a small side salad or sliced cucumbers and tomatoes.

Tags: phyllo