In Morocco, these rich spiced meat–filled pastries are called betzel and are made with a
thin pastry called warka. Spring roll wrappers make an excellent, easy-to-find substitute.
INGREDIENTS
- 115 g each lean ground beef and lamb (or all beef)
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- ½ tsp each ground allspice and grated nutmeg
- ¼ tsp each salt and pepper
- 1 egg, separated
- ¼ cup minced fresh parsley
- 10 square (6-inch/15 cm) spring roll wrappers
- Vegetable oil for deep-frying
- Lemon wedges
PREPARATION
- In a large nonstick skillet, sauté beef and lamb over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat; transfer to bowl.
- Add oil to skillet; heat over medium-high heat. Sauté onion and garlic until golden, about 5 minutes.
- Return beef mixture to skillet. Add 1 cup water, lemon juice, allspice, nutmeg, salt, and pepper; reduce heat, cover and simmer, stirring occasionally, until no liquid remains, about 20 minutes. Transfer to bowl; let cool slightly. Stir in egg yolk and parsley; let cool completely. (Make-ahead: Cover and refrigerate for up to 24 hours.)
- In a small bowl, whisk egg white until frothy.
- Cut spring roll wrappers in half. Place 1 tbsp filling in 3-inch (8 cm) strip along the center of 1 long edge of the wrapper.
- Brush short edges with egg white; fold to meet in the center. Starting at the filled edge, roll up tightly to resemble a cigar. Repeat with remaining wrappers and filling. (Make-ahead: Cover with plastic wrap and refrigerate on parchment paper–lined rimmed baking sheet for up to 8 hours.)
- Pour enough oil into a large deep skillet to come 2 inches (5 cm) up the side; heat until the deep-fryer thermometer reads 325°F (160°C).
- Working in batches, deep-fry rolls, turning once, until golden and crispy, about 90 seconds per batch.
- Using a slotted spoon, transfer to a paper towel–lined plate; let drain.
- Serve hot with lemon wedges.
NUTRITIONAL INFORMATION, PER PIECE: about 102 cal, 4 g pro, 5 g total fat (1 g sat. fat),
10 g carb, trace fibre, 18 mg chol, 131 mg sodium. % RDI: 1% calcium, 6% iron, 1%
vit A, 2% vit C, 8% folate.
VARIATIONS
SPICE MARKET BEEF AND LAMB TRIANGLES
Reduce spring roll wrappers to 5; cut each into 4 equal squares.
Place 1 tbsp filling in centre of each. Brush edges with egg white;
fold over and press edges together to form triangle.
MINT BEEF AND LAMB CIGARS
Replace allspice and nutmeg with 2 tsp each ground cumin
and sweet paprika. Replace 2 tbsp of the parsley with 2 tbsp
finely chopped fresh mint.
