Bourkakia me Kima
(Minced Meat Rolls) Recipe

Origin: Greece Period: Traditional

Ingredients:

500g minced meat (beef, pork or lamb)
500g filo (phyllo) pastry
1 large onion, finely chopped
2 tbsp rusk crumbs (or dry breadcrumbs)
8 tbsp tomato juice
150g Kefalotiri cheese, grated
200ml butter, melted
1 egg, beaten
1 bay leaf
salt and freshly-ground black pepper, to taste
2 tbsp fresh parsley, finely chopped

Bourkakia me Kima
(Minced Meat Rolls) Preparation:

Method:

Add a little of the butter to a pan and use to fry the onion for 4 minutes then add the minced meat and fry until thoroughly browned. Season with salt and black pepper then stir-in the tomato juice and add the bay leaf.

Reduce to a simmer and cook gently for about 20 minutes longer, or until all the liquid has evaporated. Take off the heat then remove the bay leaf and stir-in the beaten egg, the crumbs and the parsley.

Meanwhile unroll the filo pastry and cut into broad strips with a sharp knife. Brush one side of each strip with the melted butter then place a teaspoon of the meat mix on each strip. Roll these up to form a small cylinder. Transfer the meat rolls to a buttered baking sheet. Brush the rolls with the remaining melted butter then transfer to an oven pre-heated to 160°C and bake for about 20 minutes, or until golden. Serve hot.

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