BOREK (TURKISH MEAT ROLLS)

Steps:

• Brown meat in pan at medium-hi heat.
• Drain and transfer browned meat to a medium bowl to cool.
• When the meat has cooled crumble cheese and add to the meat.
• Add the parsley, garlic thyme and pepper and mix well.
• Let this sit for 30 minutes.
• In a small bowl beat the egg with water to make an egg wash.
• Working quickly now, so the phyllo does not dry out.
• Take 1 sheet phyllo dough brush or spray with olive oil, place another sheet on top and brush or spray again.
• Cut the two sheets into six rectangles.
• Take a good tablespoon of meat mix and place it about an 1 ½" to 2 inches up from one of the corners of the rectangle.
• Lift the corner of the pastry and fold over the meat mixture, then lift and fold the corner on the right and then left to make and envelope about 3- 4 inches wide, then roll up to top.
• Repeat for the next five pieces.
• Brush with egg wash.
• Heat some of the olive oil in a heavy pan a fry the meat rolls, turning to brown on all sides, lightly flatten them with spatula while frying.
• Repeat the dough and rolling with the rest of the dough sheets.
• These are also very nice cold.
• I sometimes use a Tzatziki sauce for dip or mint sauce if using lamb.