|Lean ground beef||1 Pound|
|Minced onion||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄8 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground cinnamon||1 Dash|
|Plain yoghurt||1⁄2 Cup (8 tbs)|
|Minced cooked potato||1⁄2 Cup (8 tbs)|
|Hard cooked egg||1 , chopped|
|Raisins||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Phyllo||1 Pound (1 Package)|
|Melted butter||1 Tablespoon|
Saute beef until brown, remove from pan and drain.
Pour any remaining fat from pan, add butter and saute onion until soft.
Add seasonings, return meat to pan and cook and stir 3 minutes.
Blend in yoghurt and simmer to absorb almost all the liquid.
Add all remaining ingredients, except phyllo, mix well and cool.
When working with phyllo pastry always keep it covered with wax paper and a dampened towel to prevent it from drying out.
If the layers break, don't worry, as you can "mend" them with the melted butter as you place layer on layer.
Remove 4 layers at a time, spread each with melted butter using a pastry brush, and restack them.
Cut into 2-1/2-inch rounds, place 1 teaspoon of filling on rounds and fold over to form a half-moon shape, crimping the edges to seal.
Place on cookie sheet and repeat until all the filling is used, making about 30 puffs.
Bake in a 350° oven 15 minutes or until golden.
Phyllo pastry sheets are available in pound packages in Armenian or Greek specialty shops and in many delicatessens.
I do not recommend frozen phyllo, but if none other is available be sure to let it defrost overnight in the refrigerator before using.
Any leftover pastry can be used for strudel, baklava, or even a casing for meatloaf.
Wrap well and refrigerate up to 5 days.
Unbaked puffs may be frozen for up to 3 months.
Defrost in the refrigerator