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Print this Recipe    Lamb Turnovers

BRIK DANNOUNI (STUFFED LAMB TURNOVERS)
Tunisia

2 ounces Gruyere cheese (55 g)
8 ounces trimmed lamb (230 g), cut into 1-inch (2.5 cm) pieces
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 large egg yolk, lightly beaten
Vegetable oil, for frying

Prepare the pastry and keep it well wrapped while you make the
filling. Process the cheese with the medium shredding disc of a
food processor and set aside. Pulse the lamb pieces with the metal
blade until chopped, about 8 times. Cook the lamb and seasonings
in the oil over medium-high heat, stirring, until the lamb is no
longer pink, about 1 l/2 minutes. Transfer to a bowl and cool to
room temperature. When cool, stir in the egg yolk and shredded
cheese. To assemble the turnovers, roll 1 piece of dough into a 15
by 11-inch [38 by 28cm] rectangle on a lightly floured surface.
Use a 31/2-inch [9cm] cookie cutter to cut out 12 dough circles.
Put a generous teaspoon of filling on one side of each circle.
Moisten the edge with water, fold the dough over the filling and
seal with the tines of a fork. Place the filled turnovers on a
baking sheet lined with wax paper. Cover lightly with plastic wrap
to keep the turnovers from drying out. Repeat with the remaining
dough and filling. To cook the turnovers, heat about 2 inches [5cm]
vegetable oil in a heavy skillet over low heat. Fry the turnovers
in batches without crowding until golden brown, about 2 minutes on
each side. Transfer to paper towels to drain. Keep warm until all
the turnovers are cooked.

Makes 24 turnovers [about 1 ounce each, 30 g].

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