Festive Tanzia in Phyllo Cups: A Special Rosh Hashanah Recipe
Continuing with especially festive holiday recipes, this time we have a recipe for super festive filo cups and tanzia. The fun part about this recipe is that whatever is left in the pot can be eaten with rice the next day.
For the cups, I used the excellent chilled filo dough from Shamrit, which can be found in the refrigerators of all supermarkets (not in the freezers).
For the tanzia, I used a number 5 shoulder steak, which is a very easy-to-work-with and tender meat.
Another thing I made sure to do was prepare everything finely chopped so that it would be elegant in the filo cups.
Ingredients:
1 package of chilled "Shamrit" filo dough
A kilo of number 5 shoulder steak cut into tiny cubes
3 tablespoons of olive oil
3 chopped red onions
A head of finely chopped celery
4 finely chopped celery stalks
A teaspoon of ground pepper
6 chopped apricots
4 finely chopped plums
A handful of light raisins
4 dried figs Chopped
A handful of walnuts
A teaspoon of salt
A teaspoon of turmeric (saffron can be used instead)
A teaspoon of cinnamon
A cube of finely chopped pumpkin
2 tablespoons of cilantro
Olive oil spray
Roasted blanched almonds for garnish
Fresh pomegranates for garnish
Preparation:
In a wide sauté pan, put the olive oil, add the shoulder meat
Add the onions and fry
When the onions become slightly transparent, add the head of the cabbage and the celery stalks, fry well
Add water to cover, cover and cook for an hour and a quarter (the meat is very finely chopped and has been fried, so the cooking time will be relatively short, if you put larger pieces, cook a little longer)
After the meat has softened a little, add the dried fruits and nuts
Add the spices and cilantro and cover, reduce the heat and cook for another hour until fully softened and nice and tender
20 minutes before the end, add the chopped pumpkin in, give it a light stir and from that moment do not touch the pot
After the dish is ready, garnish with blanched roasted almonds
For the filo cups:
Divide the filo sheets into equal cubes
Arrange 4 or 5 sheets on top of each other while spraying olive oil on each side (you can also apply with a brush)
Arrange in a baking dish or cupcake molds
Put in the oven at 180 degrees for fifteen minutes until golden
Serve the tanzia meat in the filo cups
Garnish with pomegranate and almonds
And have a happy holiday and a happy new year
Love you Kobi Edri, your friend
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