Baked Barak Rolls with Phyllo Dough
Baked rolls filled with meat, chicken, onions, and vegetables, wrapped in thin phyllo dough.
Baked rolled pastries filled with meat, chicken, onions, and vegetables, wrapped in thin phyllo dough.
Like baked savory hand pies or rolled pastries.
Barak is a stuffed pastry dish with a rich filling and a crisp top. The sesame and black seed topping adds extra crunch and flavor.
Ingredients
- 1 package Phyllo dough sheets
- 1½ cups Meat and onions
- 1½ cups, diced Chicken fillet with vegetables, as desired
- 1½ cups Butter or ghee
- Sesame seeds
- Nigella seeds
- 1 cup Mozzarella cheese
- peas, carrots, and colored peppers Vegetables for the filling
- a little Salt
- a little White pepper
- 1 cube Maggi cube
- for brushing Pastry brush
- for spraying butter or ghee Spray bottle
Instructions
- Prepare the phyllo sheets on the work surface, keeping them covered with a damp cotton towel so they do not dry out.
- Prepare the baking tray and line it with parchment paper.
- Brush the baking tray with butter or ghee underneath and on top of the parchment paper.
- Cut the phyllo sheets into pieces suitable for filling and folding.
- Take two phyllo sheets and spray butter or ghee between them.
- Place the filling inside the phyllo sheets according to the desired type.
- Roll the sheet into a triangle or a barak shape, pulling it taut as you roll.
- Fold in the edges and seal the shape well so the filling does not come out.
- Arrange the pieces in the baking tray.
- Brush the pieces on top with butter or ghee and sprinkle with sesame seeds and nigella seeds, if desired.
- Bake the tray in the oven at 108 degrees, using bottom heat only, until the base browns.
- Turn on the top heat after the base has browned, until the pieces become golden on top.
- Move the tray to the middle rack of the oven until browning is complete.
- Serve the barak hot once it is golden and crisp.