Moroccon Meat Turnovers

Moroccon Meat Turnovers


  • 1 large egg
  • 2 tablespoons olive oil
  • ½ onion, finely chopped
  • 1 clove fresh garlic, coarsely chopped
  • 1large tomato, chopped
  • 1 tablespoon tomato paste
  • ½ pound ground beef or ground lamb
  • 1 clove fresh garlic, minced
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • pinch of ground ginger
  • 1 (1-pound) box puff-pastry dough squares, or 1 ( 1 7. 5-ounce) box puff-pastry sheets, cut into 8 squares, thawed
  • sesame seeds
  • store-bought or homemade
  • chummos optional


Preheat oven to 400F. Line a cookie sheet with parchment paper; set aside.

In a small bowl, lightly beat the egg with 1 tablespoon water Set aside.

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Heat the oil in a large skillet over medium heat. Add the onion and cook for 4-5 minutes, until shiny Add the chopped garlic, chopped tomato, and tomato paste. Saute for 3 minutes. Meanwhile, in a medium bowl, combine the ground meat, minced garlic, parsley, cumin, paprika, cinnamon, cayenne pepper, salt, pepper, and ginger Mix well to distribute the spices evenly Add the meat mixture to the pan. Saute for 3-4 minutes or until liquid vapor and meat is cooked through.

Status: Meat
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 8 servings

Recipe by Susie Fishbein