Chop onion. Fry beef in a wide pan for 5 minutes at 180 °C, add onion, cardamom, cumin and salt and fry 5 minutes more; let the filling cool.

Ingredients

• 200 gPhyllo dough
• 400 gBeef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program)
• 150 gOnions, raw
• 4 gSpices, cardamom
• 4 gSpices, cumin seed
• 115 gOil, olive, salad or cooking
• 3 gSalt, table

Method

1. Chop onion. Fry beef in a wide pan for 5 minutes at 180 °C, add onion, cardamom, cumin and salt and fry 5 minutes more; let the filling cool.
2. Cut phyllo into eight strips. Use two strips for each parcel, divide filling into four portions and fold into firm triangles.
3. Heat about 750 g oil to 175 °C in a pot. Fry parcels two at a time for 3 minutes per side; 115 g oil is counted for nutrition, about 15% of the fried parcels’ mass, not of the bath.
4. Drain for 3 minutes and serve one parcel per person.