Lahm b’Ajeen in Phyllo Dough

Ingredients

• 2 tbsp vegetable oil
• 2 medium onions, finely chopped
• 500 g beef, minced
• Pepper, white, to taste
• Cinnamon, to taste
• Salt, to taste
• 2 tomatoes, chopped
• 1/2 bunch parsley, chopped
• 3 spring onions, chopped
• 2 eggs, beaten
• 450 g phyllo dough
• OIl, for brushing

Steps

1. Heat oil in a skillet. Saute onions until softened. Add beef, pepper, cinnamon, and salt.
2. Simmer on medium heat for about ten minutes.
3. Remove from heat, stir in tomatoes, parsley, spring onions, and eggs.
4. Brush baking sheet with oil.
5. Preheat oven to 325 °F.
6. Place one phyllo sheet horizontally. Brush with oil. Place another sheet over the first sheet, vertically. Brush with oil. Place a tablespoon (or more, to taste) of meat filling in the center. Fold the edges over to make rectangles. Place on prepared baking sheet. Repeat until no meat or phyllo remains.
7. Lightly brush pastry rectangles with oil.
8. Bake in preheated oven for 20 minutes, or until pastries are golden.