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Recipe for assabee (meat fingers)

Gretchen Ertl for The Boston Globe

Makes about 20

Butter (for the pan)
1tablespoon butter
1pound coarse ground lamb or beef
1medium onion, chopped
¼cup pine nuts
1teaspoon salt
2teaspoons Syrian pepper or 1 teaspoon ground allspice
¼teaspoon black pepper
½pound phyllo dough (No. 4 thickness)
1cup (2 sticks) butter, melted and cool but still liquid

1. Set the oven at 375 degrees. Lightly butter a large rimmed baking sheet.

2. In a large skillet over medium-high heat, melt the butter. Add the lamb or beef and onion, pine nuts, salt, and Syrian pepper or allspice, and black pepper. Cook, breaking up any large clumps of meat. When the mixture is browned, use a slotted spoon to transfer the meat to a bowl; cool.

3. Cut the dough horizontally into thirds, making three 4-inch strips. Cover with plastic wrap or a damp towel. Take 1 strip and brush lightly with butter. Lay another strip on top and brush with butter. Place about 2 tablespoons of the meat mixture at the end of the strip closest to you, but not completely to the edge. Roll up tightly. With your fingers, press the ends together so the meat will not fall out. Place seams down and brush the top of the roll with butter. Repeat with remaining phyllo dough and meat.

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4. Bake the rolls for 25 minutes, or until they are golden brown.

Adapted from the “Church of St. John of Damascus Centennial Cookbook”