I’m on annual leave this week. It’s nice. I’ve not quite switched off from work yet, it does seem to take me time to wind down. However I’ve been rested enough to start cooking again and cut down on the takeaways!
Once again my latest culinary adventure was fuelled by an Instagram post. I do seem to spend an excessive amount time on the ‘gram’. It is probably not that healthy but hopefully learning new cooking techniques is a benefit.
With these reels, everything seems so simple and easy to do. I found something similar online and used that as my starting point.
https://www.themediterraneandish.com/phyllo-meat-pie-recipe-egyptian-goulash
I found it quite simple to make and very soothing way to spend my afternoon. I added parsley, spinach and pine nuts to the mincemeat mix. I added a mixture of sesame and Nigella seeds as a topping – I thought it might look nice as well as a taste nice.
It went very nicely with a salad made with tomatoes, olives, pepper and cucumber. It was a nice mixture of crunchiness and savoury softness. We had two little squares each and had to restrain ourselves from taking more! And there was plenty more!
My mother was here for the evening, so I served her a little square with some plain rice and vegetables.
Will I make this again? I don’t know. I was initially looking for an alternative for cottage pie! I had some minced beef in the fridge and I just happening to have fallen across this Instagram post. So it is at least something different – stops me getting bored in the kitchen. I guess it is interesting to explore the different ways we can combine minced meat and carbohydrates.
