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These little pillows of thin pastry filled with meat, eggs, and spices can be served as a snack, an appetizer course, or a meal. They are unusually tasty and easier to prepare than the classic Bastilla, or phyllo dough pie. The filling here is similar but takes less work.
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| What You Need: |
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2 tablespoons olive oil
½ cup peeled and chopped yellow onion
2 cloves garlic, peeled and crushed
½ pound lean lamb, coarsely ground
¼ teaspoon ground cumin
¼ teaspoon turmeric
¼ teaspoon ground cinnamon
½ teaspoon freshly ground black pepper
Salt to taste
1 tablespoon chopped fresh coriander
2 tablespoons chopped parsley
¾ cup Chicken Stock or use canned
4 eggs, beaten
1 teaspoon powdered sugar, for dusting
THE DOUGH
½ pound butter, melted
8 12-inch by 17-inch sheets of phyllo dough
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| How To Cook: |
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1. Heat a frying pan and add the olive oil, onion, garlic, and lamb. Saute until the onion is clear. Add the cumin, turmeric, cinnamon, pepper, and salt.
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2. Simmer for 5 minutes. Add the coriander, parsley, and Chicken Stock, and simmer for about 2 minutes.
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3. Drain the meat, reserving as much broth as possible. Set the meat aside and return the broth to the pan. Bring the broth to a simmer and add the beaten eggs, stirring them into the broth.
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4. Cook and stir the eggs until scrambled but not at all dry. Return the meat to the pan and mix it with the eggs. Allow to cool.
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TO FORM THE BREWATS:
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1. Using a pastry brush, butter a 12-inch by 17-inch sheet of phyllo dough and cut it into thirds lengthwise.
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2. Place 1 tablespoon of filling on a piece of dough and roll it into a triangle, like folding the flag.
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3. Repeat with the remaining dough and filling. (See the illustration)
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TO BAKE:
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1. Place the brewats on a nonstick baking sheet and brush butter on the top of each.
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2. Bake at 400°F for 15 minutes or until golden brown.
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TO PAN - FRY:
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1. Heat a frying pan. Add a little butter.
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2. Pan-fry on medium heat until golden brown on both sides.
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3. Sift the powdered sugar over the Brewats before serving.
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