Turkey Strudel With Wild Rosemary Almonds

Turkey Strudel with wild rosemary almonds

Serves: 4-6

2 lbs of ground turkey

1 onion, chopped

3 garlic cloves, chopped

1 carrot, chopped

1 celery stick, chopped

2 cups of chopped tomatoes

½ bunch of parsley, chopped

1 teaspoon of ground cumin

1 teaspoon of ground coriander

4 tablespoons of melted butter

1 bag Oren’s kitchen wild rosemary almonds- chopped

10 phyllo sheets

4 tablespoons of sesame seeds

1 egg

Salt

Pepper

1. Stew onions, carrots and celery until soft.  Add garlic and stew for 5 more minutes.
2. Add tomatoes and bring to simmer.  Stir in the turkey and make sure there are no chunks.
3. Season with salt and pepper.  Add the cumin and coriander and cook for 25 minutes.  Add the parsley.
4. Let it completely cool down. Add the rosemary almonds.
5. Brush one sheet of phyllo dough with butter. Place the second sheet on top of it.  Repeat this for the rest of the sheets, stacking a sheet on top of a buttered sheet.  Butter the edges of the sheets.
6. Place the turkey mixture on the phyllo dough and roll the sheets into a long strudel.  Make sure to leave space on the ends in order to pinch them to close the roll.
7. Brush the roll with egg wash and sprinkle with sesame seeds.
8. Bake at 400F for 25 minutes until golden brown.

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~ by juleskragen on February 3, 2010.