Tunisian Beef Pinwheels Food

TORTILLA PINWHEELS

Steps:

• Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.
• Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.

BEEF PINWHEELS II

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease two baking sheets.
• Beat the egg in a bowl until smooth. Add the ground beef, cayenne pepper, crushed cereal, onion, salt, black pepper, and parsley. Mix until evenly combined; set aside. Stir together the flour, baking powder, salt, and sugar in a separate bowl. Cut in the shortening with a pastry blender until no lumps of shortening remain and the mixture takes on a sandy appearance. Stir in the milk until a dough forms.
• Roll the dough out to a 10x15-inch rectangle on a well-floured surface. Spread the meat mixture evenly over the entire surface of the dough. Roll the dough into a cylinder from one of the wide ends to form a 15-inch long log. Cut the log into 3/4-inch slices and place on to the prepared baking sheets.
• Bake in the preheated oven until dark golden brown, 30 to 45 minutes. Serve hot.

TUNISIAN BEEF PINWHEELS

Steps:

• Soak 24 inches of 100 percent-cotton string in water for 30 minutes; drain.
• While string is soaking, in a large skillet, over medium heat, cook and stir the onion, garlic, cumin and crushed red pepper in hot oil until onion is tender.
• Stir in raisins, wine or broth and salt; bring to boiling, reduce heat and simmer, uncovered approximately 10 minutes or until most of the liquid has evaporated; stirring occasionally.
• Remove from heat and stir in mint, set aside.
• Trim any fat from steak, place the steak between 2 sheets of plastic wrap and working from center to the edge with the flat side of a meat mallet pound the steak to about 1/2 inch thickness; approximately 12x8 inch rectangle.
• Lightly tenderize meat with other side of mallet, remove plastic wrap; spread the raisin mixture on steak to within 1-inch of edge.
• Fold over about 1/2 to 1 inch of ends of meat and roll up lengthwise, tie with string in 2 to 3 places.
• Prepare a gas grill by preheating as per manufacturers directions, reduce heat to medium and adjust for indirect cooking, placing a drip pan under the meat.
• Cook steak for 40 to 45 minutes or until internal temperature registers 150 degrees F.; remove from grill and cover with foil.
• Allow the meat to stand covered for 10 minutes before slicing into 1-inch slices.

BEEF PINWHEELS

Steps:

• Prepare biscuit dough using the first 5 ingredients.
• Roll into 10 x 15 inch rectangle.
• Mix remaining ingredients well.
• Spread evenly over dough and roll as jelly roll.
• Cut into 12 slices, 3/4 inch thick and place on baking sheet.
• Bake 375* for 30 minutes or until pastry is brown and meat cooked.
• Serve with prepared box or jar gravy.

EASY BEEF PINWHEELS

Steps:

• Mix 5 first ingredients together in a bowl.
• Spread cream cheese mixture on 4 tortilla bread up to edges.
• Layer shaved deli roast beed over cream cheese spread leaving 1/4 inch on sides.
• Spread cheddar cheese over roast beef.
• Roll each tortilla jelly roll style and wrap with plastic wrap and refrigerate for about 1 hour. Take out and slice each tortilla ends and discard.
• Slice each tortilla in 10 pieces. Lay on tray with tooth picks to hold the overlaying tortilla in place.

GARLIC-ROAST BEEF PINWHEELS

Steps:

• Preheat oven to 375°F Heat olive oil in medium nonstick skillet over medium heat. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender. Remove from heat. Add beef, basil, marjoram and pepper; toss to mix well. Set aside.
• Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal. Spread each half with half of beef mixture. Starting at one short side, firmly roll both pieces, crimping seam to seal.
• With serrated knife and sawing motion, gently cut each roll into 8 pieces. Place cut side down on baking sheet sprayed with nonstick cooking spray. Gently reshape pinwheels after placing on cookie sheet, if necessary. Spray pinwheels lightly with nonstick cooking spray and sprinkle with sesame seeds before baking, if desired. Bake 13 to 16 minutes or until edges are golden brown.

BEEF PINWHEELS

Steps:

• In a large bowl, combine the oil, water, soy sauce, lemon-pepper, Worcestershire sauce and pepper sauce; set aside. , Cover steak with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic. Diagonally cut into 1/2-in. strips; add to marinade. Cover and refrigerate for 4 hours or overnight. , Drain and discard marinade. Divide meat strips into eight portions. Roll strips into pinwheels, using larger strips around edges. Secure each with a skewer. , Grill over medium-hot heat for 5-6 minutes on each side or until beef reaches desired doneness.

TUNISIAN BEEF STEW (LIFTIYYA)

Steps:

• Roll the meat in Tabil and black pepper.
• In a casserole, heat the olive the oil over medium heat.
• Brown the meat with the onions until coated with a syrupy gravy, 5 to 6 minutes. Add the tomatoes, 1 cup of the water, the Harissa, chickpeas, and cayenne, and bring to a boil, stirring.
• Reduce the heat to low, cover and cook until the meat is tender, about 1 1/2 hours.
• Add the remaining 1/2 cup of water, the turnips, parsley, spinach, and salt, season with black pepper, and cook until the turnips are easily pierced with a skewer, about an hour.
• Stir in the lemon juice and serve.