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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:  

Cheeseburger filo pie; i.e. Meat and cheese Baklava

Presented here is the meat and cheese Baklava, I made the other day. I decided to post that in English as well since it turned out to be amazing. The crispiness of the dark golden filo was well balanced with the rich meat and cheese filling. To make two dishes like the above photo you will need:

Ingredients:(makes two of above~enough for 4 in total)
1.1 Pounds (~500 gr) lean ground beef  (93/7)
1/2 cup Dill relish
8 sheets of filo pastry
1/2 recipe cheese sauce (recipe follows)
2 TBSP black or white sesame seeds(to give burger look)
Optional ingredients for a Mexican twist:
3 cloves of garlic
1/2 TSP dried oregano
1/2 TSP cumin powder
1/2 TSP coriander powder
1 TSP paprika
Cheese sauce recipe:
1 can of evaporated milk
7.05 Oz (~200 gr) Processed cheese (American, Velveeta ,...)
1TBSP cornstarch
3 TBSP Tabasco or hot sauce

To make the cheese sauce: mix all the ingredients and whisk on low heat until thick.
Brown the meet with no added oil. Seasoned with salt and pepper, add garlic and the rest of the spices.

Remove the pan from the heat; when cool enough, add the relish and mixed well.

Do not use butter to brush the pastry, as the cheese sauce is already heavy. Just brush the first sheet them with a minimum amount of oil. 

Line two sheets of pastry on the bottom, then a third of the meat mixture. Then two other sheets of dough topped with another third of the meat and the cheese sauce.

Continue with the other two sheets and the last thirds of the meat. Finish with last two sheets (totally six sheets) Pressed with my hands to make it even, brushed with oil and sprinkled with sesame seeds.

Bake in a Pre-heated 450 F (~230 C) oven for 20~30 minutes. or until the pastry is dark golden brown.

Allow to cool for a couple of minutes for clean cutting.