Are you looking to impress your guests with a flavorful and savory appetizer? Look no further than the Baharat Beef Puff Pastry Roll. This Middle Eastern-inspired dish is a perfect blend of spices, meat, and flaky pastry that will leave everyone coming back for more.
The stuff:
- About 12 ounces of puff pastry thawed
- Flour for sprinkling
- 1 egg
- Never Not Eating Sumac S&P, for sprinkling
- Olive oil
- 1 medium onion sliced
- 2 teaspoon Silan Date Syrup
- Salt to taste
- 1 pound ground beef
- 1 1/8 teaspoon kosher salt
- 1 tablespoon Never Not Eating Baharat
- 1 teaspoon garlic powder
- 1 cup 100% sesame tahini
- 3/4 cup water
- 1/4 cup lemon juice
- 1 ¼ teaspoon salt
- 1/2 bunch parsley
- 4 garlic cloves
The method:
- Preheat oven to 365°F (185°C). Line a baking sheet with parchment paper
- In a statue pan, over medium high heat sauté the onions in a teaspoon of oil, once softened and golden add in the silan and salt. Cook for an additional 2-3 minutes. Remove from heat and let it cool.
- In a bowl place the ground beef, salt, Never Not Eating Baharat, and garlic powder and mix until well combined.
- Roll out the thawed puff pastry sheet on a lightly floured surface.
- Place meat and onions layered on puff pastry, and roll it like a jelly roll.
- Place the meat roll on a prepared sheet pan seam side down.
- Beat egg and brush over the top of the roll and sprinkle some Never Not Eating Sumac S&P.
- Use a sharp knife to make slits on the top of the roll to allow the meat roll to bake evenly and to make slicing easier.
- Bake in preheated oven for about 35 minutes or until the meat roll is golden brown and puffed up. (If you want to cook it for longer highly recommend to cover with foil after the first 35 minutes of baking to prevent burning
- Allow it to cool for a few minutes before slicing.
- Prepare tahini: place tahini, water, lemon, salt, parsley and garlic into the food processor and blend until smooth.
- To serve, slice meat roll and drizzle tahini over top.
Leave a comment