Classic Armenian Beureks with Lettuce

Method

1. In a bowl, mix ground meat with chopped vegetables, salt, pepper, cumin, paprika, and allspice.
2. Roll the mixture into small balls and set aside.
3. Unroll the phyllo dough and brush with melted butter.
4. Place a meatball in the center of a phyllo square, fold into a triangle, and seal the edges.
5. Fry the beureks in hot oil until golden brown.
6. Drain on paper towels and top with chopped lettuce before serving.
7. Check that the ground meat reaches 71°C (160°F) throughout before serving.