This was one of Sultan’s most delightful dishes served on his table when his people and courtiers wanted to please him. Its carefully selected ingredients and balanced tastes truly prove this dish one worth to be presented in special occasions and festivities, guaranteed to impress and please.
- 1/4 lb ground lamb
- 1/4 lb ground pork
- 1/2 lb ground beef
- 1/2 cup pistachios without the shell (found abundantly in Greek delis and Middle Eastern grocery stores)
- 2 tsp allspice
- 1 egg
- 2 tbs Olive oil
- salt and pepper to taste
- 2 puff pastry sheets (found abundantly in Greek delis and Middle Eastern grocery stores)
- 2 sheets of baking parchment paper
Olive oil to fry. Alternatively use Canola or other vegetable oil commonly used in your house.
First mix all the meats together with the crushed pistachios, egg, olive oil and spices. Lay a sheet of parchment paper on the counter and place each puff pastry sheet flat. Then form two long “sausages” with the mixed meats and place them on each puff pastry. Roll the puff pastry around each long sausage that should start and finish to the edge of each puff pastry sheet, until you form two longs “logs” or “sausage-like” cylinders. Wrapping them with the parchment paper put them in the freezer laying them as flat as possible for 30 minutes. Heat the olive oil and take the two “logs” out and having removed the parchment paper now, cut slices of 1 inch in width. Fry each slice in the heated olive oil from both sides and place on kitchen paper towels to dry. Serve hot.
These are cherished recipes from my mom who originally is a “Pontia” from Minor Asia but cooks Konstantinople’s and Smyrni’s recipes that are part of her greater culture. If you choose to include them in your book I’d love to give you my mom’s name.