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Morrocan   -   Pastel (Stuffed Triangles)   adapted from Sephardic Cooking by Copeland Marks

  • 2 Pounds Ground Beef
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 8 Cups Water
  • 3 Medium Bay Leaf
  • 2 Medium Onions -- finely chopped
  • 1/4 Cup Parsley -- finely chopped
  • 1 Teaspoon Mace
  • 1/2 Teaspoon Nutmeg
  • 1/2 Pound Spinach -- chopped
  • 1/2 Teaspoon Harissa (Tunisia)
  • 1/8 Teaspoon White Pepper
  • 3 Tablespoons White Vinegar
  • 1 Package Spring Roll Wrappers
  • 1 Medium Egg -- beaten
  • 1/2 Cup Water
  • Oil -- for frying
Directions Mix beef, salt and pepper together. Divide into 3 equal parts and roll into a ball. Bring water to a boil with the bay leaves and onions. Add the beef balls and cook for 45 minutes. Remove balls and crumble. Put beef in skillet and fry for 1 minute. Add parsley, mace, nutmeg, spinach, harissa, white pepper, and vinegar. Continue to fry until the mixture is dry about 5 minutes. Cool and set aside. Place 2 tablespoons of mixture on top of spring roll skin and cover with another. Seal with the beaten egg. Heat oil in skillet and deep fry until crisp about 3 minutes. Drain on paper towels and serve.
Serves 60
Time to Make 0:00

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