Moroccan beef triangles

Moroccan beef triangles


endure the pestering frustration out of cooking later our freezer-friendly Moroccan beef triangles recipe.

The ingredient of Moroccan beef triangles

  1. 1/3 cup burghul (cracked wheat)
  2. 400g lean beef mince
  3. 2 teaspoons sports ground cumin
  4. 1/2 teaspoon sports ground turmeric
  5. 1 teaspoon paprika
  6. 1/3 cup pine nuts, toasted, chopped
  7. 1/2 cup frozen peas and corn, thawed
  8. 12 sheets filo pastry
  9. Olive oil cooking spray
  10. Tzatziki dip, to give support to

The instruction how to make Moroccan beef triangles

  1. Preheat oven to 200u00b0C/180u00b0C fan-forced. Line a large baking tray following baking paper. Place burghul in a bowl. ensue 1/2 cup cold water. Stand for 20 minutes. Drain, squeezing out excess liquid.
  2. adjoin burghul, beef, cumin, turmeric, paprika, pine nuts, peas and corn in a bowl.
  3. Place 1 filo sheet approaching bench. Spray similar to oil. Fold in half lengthways. Place 1/4 cup burghul incorporation combination vis-u00d0u00b0-vis 1 corner of pastry, 1cm from edge. Flatten slightly. Fold over diagonally to form a triangle. Continue folding, retaining triangle shape. Place nearly prepared tray. Repeat like long-lasting pastry, olive oil spray and beef mixture.
  4. Spray triangles next oil. Bake for 15 minutes or until lightly browned and cooked through. Serve in the same way as tzatziki.

Nutritions of Moroccan beef triangles

calories: 360.89 calories
calories: 18.8 grams fat
calories: 4.2 grams saturated fat
calories: 23.1 grams carbohydrates
calories: 22.8 grams protein
calories: 47 milligrams cholesterol
calories: 337 milligrams sodium
calories: NutritionInformation

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