A delightful Algerian-inspired dish featuring spiced beef and egg wrapped in crispy pastry.
Dice the onion finely.
Use a sharp knife to ensure even dicing and prevent crushing the onion.
Heat a frying pan over medium heat and add a small amount of oil. Sauté the onion until softened.
Stir occasionally to prevent the onion from browning too quickly.
Add the beef mince to the pan and cook until browned.
Break up the beef with the spatula to ensure even cooking.
Stir in the cinnamon, salt, pepper, and parsley. Mix well.
Taste the mixture and adjust seasoning as needed.
Beat the eggs in a bowl and pour into the pan. Stir gently until just set.
Remove from heat as soon as the eggs are set to avoid overcooking.
Let the filling cool completely.
Cooling prevents the pastry from becoming soggy.
Place a portion of the filling on a phyllo pastry sheet and roll tightly, folding in the sides.
Use a damp cloth to cover unused pastry sheets to keep them from drying out.
Heat oil in a frying pan and fry the rolls until golden on all sides.
Fry in batches to avoid overcrowding the pan.
Serve the rolls warm with your favorite dipping sauce.
Garnish with a sprinkle of parsley for a fresh touch.
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