A savory Algerian version of traditional Greek and Mediterranean pastry dishes

Ingredients

• 3 tbsp butter
• 1 lb ground lamb or beef
• 1/4 cup minced scallions
• 1/4 cup drained, rinsed and minced capers
• 1/2 cup chopped fresh parsley
• a few tablespoons olive oil
• Cinnamon
• Coriander
• 1 box filo dough (can usually find frozen near pies & desserts)
• 2 small eggs
• 3/4 cup melted butter
• Powdered sugar

Directions

1. Preheat oven to 350
2. Following directions on box, let filo leaves thaw thoroughly before attempting to use them. (they're fragile!)
3. Brown meat with scallions in 3 tsbp butter
4. Season meat generously with cinnamon and coriander
5. Drain the grease – very important if you're using lamb!
6. Remove from heat
7. In a bowl, combine parsley and capers with enough olive oil to make a pesto-like paste
8. In medium sized casserole dish, place a stack of 3-4 leaves of filo dough in the bottom. The filo leaves are square, so just center them in the bottom of the round pan.
9. Brush layer with butter
10. Add a shallow layer of meat mixture, and then a couple tablespoons of parsley/caper mixture, spreading evenly
11. Don't fold edges of dough over filling, just place 3-4 new leaves on top
12. Repeat until filling is all used and dish is full – use butter liberally. Fold edges over when you're done
13. Tuck some leaves over the top to make a nice rounded top to the pastry
14. Whisk eggs and brush them over the top of the pastry
15. Bake in hot oven, watching carefully, until pastry is crispy and golden
16. Dust top with powdered sugar, garnish with parsely sprigs
17. Cut and serve like a layer cake

This recipe was submitted by Annie on January 29, 2005.