Velen: Thank you for having me. I have lived on three very different words and have fought debilitating battles against orcs but this is my first cooking blog.
TGF: (chuckle) The pleasure is all mine Prophet. Tell us, after more then 25,000 years of experiences under your belt, I have to ask you. What meal do you look forward to eating the most?
Velen: Prophet Pockets are very pleasing. Patience is needed to make them, I find enjoyment in the details of folding and tucking the small pockets. Delicious. They were a good sustenance in Outland as well. You had to be on your hooves and ready to shove off if a horde of orcs appeared.
TGF: I can't wait to try them. If you wish to know more about the Prophet Velen, click here. Lets get started.
You will need:
2 large potatoes, peeled
1 pound ground beef
2 tablespoons olive oil
1/2 teaspoon cumin
2 large onions, finely chopped
4 cloves garlic, crushed
1 tablespoon ginger
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
2 tablespoons parsley
2 tablespoons chopped green chili peppers (I used red pepper flakes)
1 quart oil for deep frying
1 (16 ounce) package phyllo dough
Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes.
Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, ginger. Season with black pepper, salt, cumin, chili powder, cinnamon.
Stir in the mashed potato mixture.
Remove from heat and chill in the refrigerator for 1 hour, or until cool.
Heat oil in a large, heavy saucepan over high heat.
Cut 2 sheets of Phyllo dough into 1/3 strips. (don't use one sheet of phyllo dough, use two.)
Place approximately 1 tablespoon of the mixture onto each phyllo sheet.
Fold sheets into triangles, pressing edges together with moistened fingers.
In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.