Pretty cool, I wanted to taste it, great video. I wonder if I would ever get that roll to stay together or would it fall into a big pile? Either way, it would taste good, but I'd have to cut way back on that garlic, whoa, they use a lot.
I've worked with philo dough and you'd have to cook it almost done and then roll it when it was still very warm in order to get it to roll up like that.
It does look like it would be good.
You have to mash and squish the meat for long enough that the granular texture is replaced by quite a stringy texture. You'll see it when it happens.
Pressed thinly to bake, I'm sure that could be hot rolled then rest a little before cutting.
I'd have to layer grated cheeses after baking before rolling to melt a little.
I think I can imagine just how good that is going to taste.
I might have to thaw some burger for tonight!
I can't get fresh frozen phyllo out here, not enough demand and the roll gets some freezer burn every time. Where they use single sheets, I have to use 2-3 because of the cracks.
Looks tasty !
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