Meat-Filled Baklava Fingers
Ingredients
- 1 packet baklava dough
- 1/2 cup corn oil
Filling
- 500 grams ground meat
- 1 large onion chopped
- 2 cloves garlic crushed
- 1 large green bell pepper chopped
- 1 green chili pepper chopped
- 1 tablespoon mixed spices
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 2 large tomatoes chopped
- 1 cup parsley
- 2 large eggs
- 1/2 cup milk
- 1/4 cup Romano or Parmesan cheese
Preparation
Remove the baklava dough from the refrigerator or freezer and let it sit on the kitchen counter until it reaches room temperature.
In a small bowl, place 1/4 cup of the corn oil and prepare a wide brush.
For the filling: In a medium pot, place the remaining corn oil and heat over medium heat until hot. Add the ground meat and stir until the water evaporates and it turns dark brown. Add the onion, garlic, green bell pepper, green chili pepper, mixed spices, salt, black pepper, and cinnamon. Stir until the onion softens. Remove from heat and add the tomatoes and parsley. Let the filling cool completely.
Prepare a medium round baking dish.
On a clean surface, place a sheet of baklava dough. Brush it with a little oil using the brush. Fold the sheet in half. Place 2 tablespoons of filling on the shorter end. Fold the sides over the filling and roll up to form a finger shape. Place in the baking dish. Repeat with the remaining dough and filling, arranging them closely.
In a deep bowl, mix the eggs and milk with a hand whisk until combined. Pour over the baklava fingers in the dish. Sprinkle with the cheese.
Position the oven rack in the middle and preheat the oven to 180°C.
Bake in the oven for 30 minutes until the baklava fingers are golden brown, then serve.
