Holiday Food
Dec. 25th, 2011 05:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
affrecaI successfully invented a recipe. I wanted to cook a special meal for Christmas, as we aren't doing much else for the holiday, so Lawnchair defrosted some ground lamb (bought cheap and frozen). I googled "ground lamb recipes", but was daunted by the variety of tasty looking choices. So I made something up.
1 lb ground lamb
1/2 onion (chopped)
3 cloves garlic
2 oz portabella mushrooms (sliced)
4 oz frozen peas.
Brown the ground lamb with onions and garlic. Add mushrooms at end. Take off heat. Add peas.
1/4 c butter
1 roll phyllo dough
Grease 9x9 pan (would have used my 9x13 pan, but cooked spinach pastry in that one). Layer the phyllo down layer by layer for half the dough, painting each with butter before laying the next down. Place the filling on top, then lay down the other half of the phyllo dough. Back at 375 for 45 minutes. Let cool and eat.
1 lb ground lamb
1/2 onion (chopped)
3 cloves garlic
2 oz portabella mushrooms (sliced)
4 oz frozen peas.
Brown the ground lamb with onions and garlic. Add mushrooms at end. Take off heat. Add peas.
1/4 c butter
1 roll phyllo dough
Grease 9x9 pan (would have used my 9x13 pan, but cooked spinach pastry in that one). Layer the phyllo down layer by layer for half the dough, painting each with butter before laying the next down. Place the filling on top, then lay down the other half of the phyllo dough. Back at 375 for 45 minutes. Let cool and eat.
no subject
Date: 2015-03-22 10:25 pm (UTC)1/2 lb beef
1/2 lb lamb
8 oz peas
2 large potatoes
1 onion
portabella mushrooms
2 tbsp turkish season
makes 2x filling needed
cover with 6 oz feta