(for a dozen Mhenchates)
– 1/2 kg of ground meat
– 1 small onion
– Hot pepper
– Fresh coriander
– 1 dozen small pastilla leaves (filo dough sheets)
Cut the onion into small cubes and sauté in a pan. Spice the minced meat, cook over low heat with the onion.
Remove from the heat and add the coriander and the chopped mint. Cut the pastilla leaf into strips about 6 cm wide. Place the stuffing on the bottom of the width. Form thin sausages. Roll them to form coils.
Brush a little bit of oil with over the Mhenchates and bake them in the oven (180 °C) for fifteen minutes.