Golden Beef Rolls with Sweet Tanzia Filling & Tahini Sauce

Tanzia is a combination of dried fruits and nuts.

Ingredients:

For the Ground Beef Mixture:

1 lb ground beef

1 tsp cumin

1 tbsp paprika

Pinch of ground nutmeg (optional)

4 garlic cloves, minced

2 tbsp olive oil

Salt & black pepper, to taste

¼ cup water

For the Tanzia:

1 yellow onion, finely chopped

1/2 cup walnuts, chopped

1 to 2 tbsp granulated sugar

1/4 cup golden raisins

1/4 cup dried apricots, chopped

1/4 cup pitted prunes, chopped

1/2 tsp ground cinnamon

For Assembly & Frying:

Canola oil

1 package of egg roll wrappers (about 10 pieces)

For the Tahini Dip:

1 cup tahini

Ice cold water, as needed (about ½ cup to start)

1 ½ cups fresh parsley, chopped

2 garlic cloves, minced

2 tbsp lemon juice

Salt, to taste

For Garnish:

Pomegranate seeds (optional)

1 tbsp fresh parsley, finely chopped

Instructions:

For the Beef:

1. Heat olive oil in a skillet over medium heat. Once hot, add the ground beef, breaking it into small pieces as it cooks.

2. Stir in garlic, paprika, cumin, nutmeg, salt, and black pepper. Continue cooking until the beef is mostly done, and any excess liquid has evaporated. Remove from heat and set aside to cool.

For the Tanzia:

1. In a separate skillet, heat a splash of oil over medium-high heat. Add onion and sugar, sautéing until onions are golden.

2. Stir in walnuts and cook for another minute. Reduce heat to medium.

3. Add raisins, apricots, prunes, and cinnamon. Combine well and cook for a few more minutes. Remove from heat, combine with the beef mixture, and allow to cool.

To Assemble and Fry:

1. Heat a generous amount of canola oil in a frying pan over medium heat.

2. Lay an egg roll wrapper on a clean surface. Place about 3 tbsp of the beef-tanzia mixture on the lower third, leaving some space at the bottom. Fold the bottom over the filling, then fold in the sides, and roll upwards (similar to rolling a burrito).

3. Moisten the top edge of the wrapper with a bit of water to help seal the roll.

4. Once oil is hot, gently place the rolls in the pan, frying them for about 1 minute on each side or until golden brown.

5. Remove rolls from the oil and place them on a paper towel-lined plate to drain and cool.

For the Tahini Dip:

1. In a food processor, combine all dip ingredients. Blend until smooth. Taste and adjust seasoning as needed. If the dip is too thick, add more lemon juice or water. If too thin, add more tahini.

2. Serve rolls with tahini dip garnished with chopped parsley and optional pomegranate seeds.