These little pillows of thin pastry filled with meat, eggs, and spices can be served as a snack, an appetizer course, or a meal. They are unusually tasty and easier to prepare than the classic Bastilla, or phyllo dough pie. The filling here is similar but takes less work.
1. Heat a frying pan and add the olive oil, onion, garlic, and lamb. Saute until the onion is clear. Add the cumin, turmeric, cinnamon, pepper, and salt.
2. Simmer for 5 minutes. Add the coriander, parsley, and Chicken Stock, and simmer for about 2 minutes.
3. Drain the meat, reserving as much broth as possible. Set the meat aside and return the broth to the pan. Bring the broth to a simmer and add the beaten eggs, stirring them into the broth.
4. Cook and stir the eggs until scrambled but not at all dry. Return the meat to the pan and mix it with the eggs. Allow to cool.
TO FORM THE BREW ATS:
1. Using a pastry brush, butter a 12-inch by 17-inch sheet of phyllo dough and cut it into thirds lengthwise.
2. Place 1 tablespoon of filling on a piece of dough and roll it into a triangle, like folding the flag.
3. Repeat with the remaining dough and filling. (See the illustration)
TO BAKE:
1. Place the brewats on a nonstick baking sheet and brush butter on the top of each.
2. Bake at 400°F for 15 minutes or until golden brown.
TO PAN - FRY:
1. Heat a frying pan. Add a little butter.
2. Pan-fry on medium heat until golden brown on both sides.
3. Sift the powdered sugar over the Brewats before serving.
