Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
1 pound phyllo pastry
2 Tbsp. extra virgin olive oil
2/3 cup milk
1/2 cup water
1 tsp. salt
(13″x9″x12″) glass pyrex serving dish
1/2 pound medium ground beef
1 onion, sliced
2 tomatoes, diced
1 small cubanelle pepper, chopped
salt and black pepper to taste
Put the salt, black pepper, ground beef and onion in a pan. Cook on medium heat until the beef is done. Add the tomatoes and the pepper. Continue cooking for another 5 minutes. Put aside.
Now we can move on to the main ingredients. In a bowl, mix the eggs, olive oil, milk and water with a whisk. This liquid mix will go between every two layers of the pastry, and will complement your filling. The beef filling will go in the middle only.
Grease the casserole dish. Place two sheets of the pastry in the bottom and over the sides of the dish. Spread 2-3 Tbsp. of the liquid mix on top. Take another two sheets of pastry, fold in half, and stack in the dish. Continue layering until halfway through the pastry. Then, spread all of your main filling onto the stack. Resume layering the pastry and the liquid mix until the pastry is finished. Then, fold the sides of the bottom layer over. Make sure you pour the remaining mix on top to prevent burning in the oven.
Leave the casserole dish in the fridge for 2-3 hours, this way it will be more crispy and tasty. Pre-heat the oven to 350F. Bake until golden brown, approximately 20 minutes.
This recipe goes well with cherries on the side.
Recipe from Binnurs Turkish Cookbook.