Brik Dannouni

== Description ==
Stuffed lamb turnovers. Makes 24 turnovers [about 1 ounce each, 30 g].
== Ingredients ==
* 2 (55 g) ounces swiss cheese
* 8 (230 g) ounces trimmed lamb, cut into 1-inch (2.5 cm) pieces
* ¼ teaspoon salt
* ¼ teaspoon paprika
* ¼ teaspoon freshly ground black pepper
* 1 tablespoon vegetable oil
* 1 large egg yolk, lightly beaten
* vegetable oil, for frying
== Directions ==
# Prepare the pastry and keep it well wrapped while you make the filling.
# Process the cheese with the medium shredding disc of a food processor and set aside.
# Pulse the lamb pieces with the metal blade until chopped, about 8 times.
# Cook the lamb and seasonings in the oil over medium-high heat, stirring, until the lamb is no longer pink, about 1½ minutes.
# Transfer to a bowl and cool to room temperature.
# When cool, stir in the egg yolk and shredded cheese.
# To assemble the turnovers, roll 1 piece of dough into a 15 by 11-inch [38 by 28 cm] rectangle on a lightly floured surface.
# Use a 3½-inch [9 cm] cookie cutter to cut out 12 dough circles.
# Put a generous teaspoon of filling on one side of each circle.
# Moisten the edge with water, fold the dough over the filling and seal with the tines of a fork.
# Place the filled turnovers on a baking sheet lined with wax paper.
# Cover lightly with plastic wrap to keep the turnovers from drying out.
# Repeat with the remaining dough and filling.
# To cook the turnovers, heat about 2 inches [5 cm]vegetable oil in a heavy skillet over low heat.
# Fry the turnovers in batches without crowding until golden brown, about 2 minutes on each side.
# Transfer to paper towels to drain.
# Keep warm until all the turnovers are cooked.
Category:Tunisian Meat Dishes
Category:Gruyère Recipes
Category:Lamb Recipes
Category:Recipes that need photos