Phyllo Meat Triangles

1-2 tbsp extra virgin olive oil
1 leek or 1 onion, sliced
3 cloves garlic, minced
~1.5 lbs minced meat
2 tbsp shawarma seasoning
2 tbsp tomato paste (I use @tuscaninifoods because it comes in a tube!) 18 phyllo sheets
1/2 cup margarine (melted) plus additional olive oil .

In a large pan, sauté leek over medium heat. Once softening, add garlic and continue to sauté for a few more minutes. Add meat, breaking up chunks. Cook until starting to brown. Add shawarma seasoning and tomato paste. Cook until meat is cooked through.
This meat mixture can be used for a “humus basar” (Aka humus topped with meat) or stuffed in eggplant or just eaten as is because it’s delicious. .
If you’re making with phyllo, preheat oven to 375°F.
Keep phyllo that you aren’t using covered. I purchase fresh phyllo dough, which is much easier to work with.
Mix melted margarine with some olive oil to make it easier to spread.
Lay out 1 phyllo sheet, brush with margarine. Place another sheet on top, add more margarine. Finally place a 3rd sheet.
Cut phyllo rectangle into 4 strips (rectangle should be oriented horizontally so you end up with 4 shorter and wider strips). Place about 2 tbsp of meat mixture towards the corner of each strip and fold over to fold a triangle and keep folding over.
Repeat with remaining phyllo. You can freeze them at this point.
Place flat on parchment lined baking sheet. Brush with margarine/oil mixture.
Bake for about 20 minutes, until nicely browned. ** if phyllo steps are unclear, see highlight**
Tahini dipping sauce – this wasn’t necessary but I mixed together 2 tbsp tahini, juice of 1/2 lemon, 1 tbsp zaatar and water to thin .

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