Bourek

Instructions

1. 1 Cook the ground beef in a dry skillet over medium-high heat for 8-10 minutes, breaking it up with a spoon until fully browned and no pink remains. Drain any excess fat from the pan.
2. 2 Add the diced onion to the beef and cook for 5 minutes until softened. Season with cinnamon, black pepper, and salt. Remove from heat and let cool for 10 minutes.
3. 3 Stir in the chopped parsley and 1 beaten egg into the cooled beef mixture. The egg helps bind the filling so it stays together when the bourek is bitten. Mix until evenly combined.
4. 4 Cut phyllo sheets in half if large. Place a strip of phyllo on your work surface and brush lightly with beaten egg. Place 2 tablespoons of filling at one end and fold the sides in about 2cm.
5. 5 Roll the phyllo tightly around the filling into a compact cylinder, brushing the end with beaten egg to seal. The roll should be snug but not so tight that it bursts during frying. Repeat with remaining filling and pastry.
6. 6 Heat vegetable oil to 175°C (350°F) in a deep pot. Fry the bourek in batches of 3-4 for 3-4 minutes, turning once, until they are deeply golden and the pastry is crispy and blistered. Remove with a slotted spoon.
7. 7 Drain on paper towels for 1 minute, then serve immediately while the pastry is still shatteringly crispy. Arrange on a platter and serve with lemon wedges for squeezing over the top.