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These tortilla wraps are filled with succulent meat seasoned to perfection with silan and soy sauce, and then fried to give them a crispy irresistible exterior. Serve them with butternut squash stars for a beautiful effect. Yields 10 large or 16 medium portions. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
10 large tortillas or 16 medium ones
oil, for sautéing and frying
1 and 3/4 pounds (800 grams) ground meat, preferably entrecote
2 large onions, diced and sautéed
salt, to taste
pepper, to taste
2 tablespoons Glicks Soy Sauce
5 tablespoons silan, such as Heaven & Earth Date Syrup or honey
2 tablespoons flour
2 tablespoons water
2 eggs
golden bread crumbs
1–2 butternut squash
2 tablespoons oil, preferably corn oil
2 tablespoons silan, such as Heaven & Earth Date Syrup or honey, plus more for drizzling
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
salt, to taste
pepper, to taste
roasted pumpkin seeds, for garnish
techina, for drizzling
Heat a little bit of oil in a large frying pan. Sauté the meat over medium-high heat for four to five minutes, or until no longer pink.
Use a potato masher to break up the meat and help it cook evenly. Drain any liquid. Return to heat.
Add the sautéed onions, salt and pepper, soy, and silan, and continue to mix for another two minutes. Let cool.
Lay a tortilla (you can warm it in the microwave for 10 seconds so it’s easier to work with) on a flat surface and place half a cup of the meat mixture on the bottom half. Fold over the bottom edges and roll up tightly.
Mix the flour and water in a small dish to make “glue,” and smear at the very end of the tortilla to keep it closed. Continue until all the tortillas are done.
Refrigerate the tortillas for one hour. At this point, the tortillas may be frozen and prepared as needed.
Dip each roll in egg and then in bread crumbs. You have three options now:
Spray the breaded rolls with cooking spray and bake at 350 degrees Fahrenheit (180 degrees Celsius) on a baking pan lined with greased Gefen Parchment Paper, loosely covered, for about 15 minutes or until crispy.
OR, fry in a frying pan in a little bit of oil, rotating until crispy and golden brown on all sides.
OR, deep-fry until golden brown on all sides. Remove to a pan lined with towel paper to drain.
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Place the whole butternut squash or squashes in a pan that has been lined with kosher salt. Bake for 45 minutes or until soft.
Remove from oven; slice in half and deseed with a spoon.
Place the butternut squash meat in a food processor fitted with the knife attachment. Process, adding the oil, silan, garlic, salt, and pepper. Taste and adjust seasoning.
Garnish with roasted pumpkin seeds. Drizzle techina and silan over the tortilla halves.
Photography: Moishe Wulliger Food Styling: Renee Muller
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This looks delicious! Can I make this using egg rolls instead?
Hi Dina, That’s a great idea! You can totally switch it up. Sounds delicious! -Chana Tzirel from Kosher.com