Kasbah Bites
"If you wish make these larger for your main dinner meat dish or make them even smaller as a one bite appetizer - lovely spicy flavor. Be sure that you cook your brown rice long enough - probably 30 minutes. If folding the strips of phyllo is confusing to you look in any Greek cook book for "Tiropetes" Cheese Triangles and follow the folding instructions."
photo by Bergy
- Ready In:
- 2hrs
- Ingredients:
- 13
- Yields:
-
3 Dozen "Bites
ingredients
- 3⁄4 lb ground chicken or 3/4 lb ground turkey
- 1⁄2 cup onion, chopped
- 1 cup brown rice, cooked (apprx 1/3 cup raw)
- 1⁄3 cup frozen green pea
- 1⁄3 cup almonds, slivered & toasted
- 1 1⁄2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1⁄2 teaspoon chili flakes
- 1⁄2 teaspoon cumin, ground
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon cinnamon
- 1 (454 g) package phyllo pastry (or 18 sheets)
- 1⁄4 lb butter
directions
- Brown the ground chicken/turkey on a lightly oiled skillet, remove when browned.
- Brown the onions, turn heat down to medium.
- Add cooked rice, mix.
- Return the chicken to the pan& add the peas, then the almonds.
- Mix the honey& balsamic vinegar, stir well, add spices, stir again.
- Pour this over the chicken mixture, stir well cook 3 minutes longer and remove from heat.
- Melt butter in a small saucepan.
- Remove 3 sheets of phyllo pastry and lay them flat with the narrow end toward you (cover the remaining Phyllo with a damp towel).
- Flip up 2 sheets of Phyllo and lightly paint the bottom layer with butter, flip the next sheet down and paint it with butter, then the remaining sheet and again paine it with butter.
- Cut the 3 layer sheet into 6 long strips (I use a cleaned edge of the phyllo box to keep the cuts straight).
- Put a generous tbsp of the chicken mixture on a corner of a strip nearest to you.
- Fold the corner with the filling on it up and to the right to form a small triangle, now continue to work your way up the strip by flipping and folding until you reach the top.
- Paint the outside lightly with butter and place on a cookie sheet.
- Continue until all the mixture and Phyllo are used.
- Bake at 350F for apprx 15-20 minutes turning them once during the baking.
- Serve Hot.
- Your other option is to freeze them unbaked.
- Place a single layer of"Bites" on a cookie sheet and freeze them, remove from cookie sheet and place them in single layers with plastic wrap between layers.
- Bake from frozen state 350F oven for 20 minutes, turning them once or until they are golden on both sides.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
OK, there will be those who will feel that I should not rate because I changed the recipe, but the fact is, my family loved these, and I'm sure they would be equally (or more so) tasty following the original recipe. For the vegetarians in my tribe, I substituted a package of Yves Veggie Ground Chicken, and used cooked quinoa instead of brown rice to increase the protein. I made larger portions for main course servings using an icecream scoop to divide the mixture, getting 11 phyllo packages (I used an envelope fold). I baked at 375F until they were golden brown...and delicious. Many thanks for submitting this special recipe. -
Very tasty! I'm keeping this recipe to make again, with some alterations. I found the original recipe to be a bit too bland for my liking, so I doubled the honey and cinnamon and added about 1/8 tsp. more each of the cumin and cloves. The next time I make these, I'll add about 1/4 cup raisins. BTW, my 3 year old declared these "too spicy" even though I used a bit less of the called amount of red pepper flakes. If serving this to those with sensitive palates, I'd recommend using 1/4 tsp. or less of the red pepper flakes.
-
These are wonderful & full of flavor. The almonds give them a nice crunch and the spices are well balanced. I made larger triangles and ended up with 8 servings. I will make these again. -
These were pretty good! Excellent instructions and a very good combination of flavours.
-
These are awsome. The only additions I made were some finely minced garlic (about 2 cloves), and some feta cheese. Fantastic recipy..beautiful and delicious.
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
<embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
