Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Pork sausage meat crumbled 2 oz Cream cheese softened
1 Minced small onion 16 12 inch sheets phyllo
1 Minced garlic clove -stacked between 2 sheets of
1 tb Unsalted butter -wax
1/2 lb Mushroom chopped fine Paper and covered with damp
1/2 ts Ground cumin -dish towel
1 pn Of allspice 1/4 c Clarified butter
1/2 ts Dried crumbled mint 2 tb Fine fresh bread crumbs
1/4 c Minced fresh parsley leaves

In a large skillet cook the sausage meat over moderately high heat,
stirring and breaking up any larger pieces, until it is cooked through and
browned.

Transfer meat to a fine sieve, and drain. In the skillet, cook the onion
and the garlic in the unsalted butter over moderately low heat until the
onion is softened. Add the mushrooms, and cook the mixture over moderate
heat, stirring until the liquid the mushrooms give off evaporates. Add the
cumin, allspice and the mint and cook the mixture, stirring, for 2 minutes.

Transfer the mixture to a bowl, add the sausage meat, the parsley, cream
cheese, and salt and pepper to taste, and combine the mixture well. Working
quickly to keep the phyllo from drying out, put 1 sheet of phyllo on a work
surface, brush lightly with some of the clarified butter, and sprinkle with
1 tablespoon of the bread crumbs. Lay another sheet of phyllo on top of the
first sheet and brush lightly with some of the remaining clarified butter.

Cut the sheets into thirds lengthwise and into quarters crosswise to form
12 squares. Put a rounded teaspoon of the filling in each square, gather
the corners of the phyllo over the filling, and twist the phyllo gently to
seal it. Continue to make hors d'oeuvres in the same manner with the
remaining phyllo, butter, crumbs and filling. Bake the sausage and mushroom
phyllo twists in jelly-roll pans in a preheated oven at 400 degrees for
10-12 minutes,or until phyllo is golden brown.

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