Turkish · Dinner
Crispy Stuffed Meat Pastries (High-Protein)
Turkish pan-fried phyllo rolls filled with seasoned ground beef, cottage cheese and egg. Golden and crisp outside, the filling combines browned beef with sautéed aromatics, cumin, paprika and fresh parsley for savory depth and high protein density.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
657Calories
50.3gProtein
40.2gFat
23.4gCarbs
3.2gSugar
5.3gFiber
953mgSodium
410mgChol
11.8gSat Fat
715mgPotassium
168mgCalcium
5.2mgIron
2.8mcgVitamin B12
6mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Hard-boil one egg for 9 minutes in boiling water, cool under cold water, and chop. Dice the onion and mince the garlic.
2
Sauté
Heat 1 tbsp olive oil in a skillet over medium heat, add onion and garlic, and cook 4 minutes until translucent.
3
Brown
Add ground beef to the skillet over medium-high heat and cook 6 minutes, breaking it apart, until no pink remains and edges brown.
4
Build
Off heat, stir in cumin, paprika, salt, pepper, hard-boiled egg, cottage cheese and parsley until evenly combined. Cool 10 minutes.
5
Stuff
Lay one phyllo sheet flat, brush with beaten egg, spoon filling along one edge, roll tightly into a cigar, seal with beaten egg. Repeat twice.
6
Fry
Heat 2 tbsp olive oil in a skillet over medium heat and fry rolls 5 to 6 minutes, turning every minute, until deep golden and crisp all over.
7
Plate
Transfer pastries to a plate and serve warm, sliced on the diagonal if desired.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef
- 66 sheets (about 2.1 oz/60g total) phyllo dough
- 5.2 oz150g full-fat cottage cheese
- 44 large eggs
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp paprika
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp olive oil (for filling)
- 4 tbsp4 tbsp olive oil (for pan-frying)
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
