INGREDIENTS

INSTRUCTIONS

Melt 3 Tbsp. butter in skillet. Add meat, onions and garlic; cook over
med-high heat until onion is slightly cooked and meat is well-browned. Add
1/4 cup water while cooking to keep meat from sticking. Add salt, pepper,
curry, cinnamon, allspice and tomato sauce/ stir. Add remaining water if
necessary to keep mixture from sticking. Stir and mix well until mixture
begins to boil. Reduce heat and simmer, covered, 1/2 hour, stirring
occasionally. Drain well in colander; mixture should not be runny. Melt 1/2
cup butter. Lay stack of phyllo dought horizonally on work space. Cut stack
of phyllo into thirds vertically. Stack phyllo and cover with waxpaper or
plastic wrap and a moist towel to keep sheets from drying out as you work.
Brush each sheet of cut phyllo with melted butter. Place 1 tsp. meat
filling about 1 inch from short edge of rectangle. Bring that edge over top
of filling, and roll two times. Turn in sides to middle, then continue
rolling to far edge. Place side by side in jelly roll pan. Brush melted
butter over all. Bake at 375 degrees 15 to 20 minutes, or until golden.
Serve hot as appetizer. This recipe appeared in the Kansas City Star
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Judy Ferbert
<ajewell@sound.net> on Jul 3, 1997

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