My Excellent Degustations

This recipe does not require an ice cream maker, however the freezing time does increase.The total time to make this sorbet, including freezing time is 7 hours and 18 minutes minimum.

1. First, start with preparing the syrup. Pour water and sugar in a saucepan over medium heat.
2. Bring to boil, then let simmer at lower heat for about 10mn.
3. Turn off the heat and add the lemon juice and zest. Set aside.
4. Blend the honeydew melon in a blender with the syrup.
5. Put the honeydew mixture in a dish and refrigerate for minimum six hours.
6.  Take out the dish from the freezer and break down the honeydew mixture.
7. Mix well with the spoon or a mixer.
8. Put back the honeydew mixture in the freezer again for minimum one hour.
9. Scoop into a serving cup with the ice cream scooper.
10. Serve.

1. Make the filling First, soak the rice in a cup of hot water for about 15 minutes.

2. In a saucepan, heat the oil over medium heat and sauté the onion and garlic.

3. Season with salt, pepper and ginger.

4. Add paprika and tomato paste.

5. Add the ground beef, the chopped cilantro and parsley.

6. Cook the meat for about 2 minutes and add about ½ cup water.

7. Rinse the rice then add it to the beef mixture.

8. Reduce the heat and let cook until the water is absorbed, for about 10 to 15 minutes.

9. Adjust the seasoning (add salt if needed).

10. Turn off the heat.

11. Add the shredded cheese, and mix well.

12. Let cool.

13. Make the rolls – Separate each sheet of spring rolls. Lay one sheet at the time on a working board or a large plate.

14. Put about 2 tabkespoons of the beef mixture in the lower center of the sheet.

15. Fold the two sides of the sheet toward the center.

16. Start to roll the sheet. Repeat the operation to all the spring rolls sheets.

17. In a frying pan, heat the oil on medium heat.

18. Fry the spring rolls or the bourek, fold side down.

19. Fry both sides until golden.

20. Drain the Bourek on paper towel.

21. Serve warm with wedges of lemon if desired.