We have several dishes from Ottoman cuisine and this rich Ottoman Beef and Feta Rolls are one of the treats that could survive until today. It is not as popular as Manti, which is a fantastic dish with dumplings stuffed with ground beef. On the other hand, it is as inviting as Zerde, which is one of the greatest dessert of Ottoman cuisine, mostly served during Ramadan. These rolls contain some of the most favorite ingredients of Ottoman people, which are butter, ground beef, feta, pine nuts and currants. These rolls may no be for those who are on diet, but they should definitely taste this delicacy at least once in their life.
A friend of mine complained me that I make everything sound very easy. Not this time! These rolls do require some time and effort, so I’m not going to say that it’s very easy. What I want to say this time is that you will not regret. If you are into good food and if you are looking for ethnic foods to try once in a while, you should give these Beef and Feta Rolls a try!
These are best when warm, so either serve it shortly after baking or heat them if you are serving them later. Since these contain ground beef, I don’t recommend you to serve these Beef and Feta Rolls cold.
Ottoman Beef and Feta Rolls
A very rich and tasty Ottoman rolls stuffed with ground beef, feta, onion, pinenuts and currants.
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Total Time: 2 hours 40 minutes
- Yield: 4
- 4 cups whole wheat flour, all purpose flour works fine too.
- 1 egg
- 150g butter, melted
- 1 tablespoon olive oil
- 1 cup water
- 1 cup feta, crumbled
- 200g ground beef
- 3 tablespoons parsley, minced
- ½ cup onions, chopped finely
- 1 egg
- ½ cup olive oil
- 1 teaspoon sugar
- ¼ cup pine nuts
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons currants
- 1 egg yolk, beaten
- Combine all ingredients for dough and knead it with your hands until it holds.
- Divide the dough into four. Cover with a wet kitchen towel and let them rest for 30 minutes.
- Take one of the dough balls. Roll it thin, brush with melted butter and fold it three times.
- Brush with butter again and roll it out giving it a square shape.
- Repeat the same for all the dough balls. Chill them for an hour.
- Meanwhile prepare the filling. Combine crumbled feta with parsley.
- Heat olive oil in a skillet and sautee onions well with sugar.
- Add in ground beef, currants, salt and black pepper and cook for 5 minutes.
- Fold the rolled out and chilled dough again. Brush with butter and roll out again.
- Chill for another 30 minutes.
- Roll them out thinner this time in a rectangular shape.
- Stuff each of them with the filling and roll them up.
- Line a baking tray with parchment paper and place the rolls on it.
- Brush with beaten egg yolk and bake for 40 minutes in preheated oven to 180C.