Beef Brewat

OMG, what a total pain in the butt, and dang it if it wasn't really delicious.  We were trying out this recipe we had at Restaurant Marrakesh in EPCOT and got from their cookbook.  I was a bit annoyed at it's vague instructions.  (it's an ounce by volume not weight FYI) and no instructions on how to substitute phyllo dough for the bastilla leaf but my annoyance faded at the tasting.  It was great.  Super great!  I have never been a fan of sweet and savory, but this recipe makes me a believer.  The sweet, cinnamony meat in the crisp shell is perfect.  I love Moroccan food and this is a perfect example of why it is so wonderful.  The rolling of it is fraught with annoyance and curse words but all is forgotten by the time you taste it! YUM

Beef Brewat

1 lb Ground Beef
1/2 md Onion,Diced
1 oz Cilantro,Chopped
1 oz Parsley,Chopped
1/2 t  Cinnamon
1 pn Ginger
1 pn Saffron
1 t  Salt
2    Egg,Whipped
1 oz Peanut Oil
Bastilla Leaf,Or Phyllo Dough
Powdered Sugar And Cinnamon For Dusting
[Note: Epcot's Morocco cookbook]
Mix the beef, onion, cilantro and parsley and brown in a skillet
add the cinnamon, ginger, saffron, salt,m eggs and oil
Cook fully and let cool
Wrap 1 ounce of the meat in the dough and deep fry
dust with cinnamon and sugar

Comments

Post a Comment

Popular posts from this blog

Pork Schnitzel with Dill Cream Sauce

Image
I am not the biggest fan of pork chops. I like pork tenderloin, bacon, ham, etc, but chops not so much. I do dig a good pan sauce however so I still was kind of excited. I do like good schnitzel, yes pork schnitzel, but this recipe did not produce that wonderful schnitzel I like. The sauce was pretty yummy and the boys didn't complain about the s so it must be my issues (again:).  My husband picked it off Pinterest and since it was from allrecipes.com I have no problem posting it here. (I am always a little concerned about allrecipes. I have had a few really good recipes, several fixable and a few bad recipes from them.)  I totally forgot about sides when I was at the store, so I cooked a half a box of whole wheat pasta I had cluttering up the pantry and tossed it with a bit of butter.   (and then dill sauce ;) And I steamed some broccoli too.  The boys rated it a 4 & a 4.5, I am torn because the sauce was a 4.5 for sure, the pork more like a 3 for...
Read more

Mollet Eggs Florentine

Image
Anytime I think I think I'm pretty good in the kitchen, I try to peel a boiled egg!  I have no idea how anyone can get those perfect, smooth eggs.  Mine look like surface of the moon or somewhere they test bombs!  It was meatless Monday, so in order to keep the boys from rebelling completely, I decide to make an egg dish. (they get some protein that way)  They looked beautiful, and except for the complete pain in the butt part (peeling the eggs) it wasn't too hard to make.  It was well received by my husband(he really liked it actually) , but the boy didn't care for it much.  (too much green IMO)  I thought it was good too despite the fact that I was ready to kill someone after "peeling" the eggs)  It is Jacques Pepin recipe I found on pinterest.   Only thing I might suggest is when he says to shake the pan to crack the eggs, I think he means gently move the eggs until they crack.  I had two casualties after the "shake"  That w...
Read more

Ravioli In Mushroom-Walnut Cream Sauce

Image
I found this recipe in the to try file and it looked good, and was quick and easy. Perfect for meatless Monday. Now that mushrooms aren't a veto ingredient for my son, I was totally psyched to have this.  I searched for the source of this recipe, and i found it on the olive garden website. This wasn't where I got it from, but it read identical. While this wasn't an omg dish, I totally dug the heavy mushroom content.  I said 3.5. The boy, who still doesn't like mushrooms, said 2.5. My husband started out at rating it a 3, but when I saw him scraping his plate to get the last if the sauce, he agreed it was a 3.5.  I'm fully aware that my love and lack of mushrooms skewed me in favor of this dish. I made sure to stir the mushroom/walnut mixture. I was afraid it would burn the nuts. I think next time, I would start the mushrooms for a bit before I add the walnuts.  And the dish felt like it needed salt, until the end where it seemed all the parm was lurking, so I gu...
Read more