Crispy Minced Meat & Cheese Rolls
The crunch comes without a fryer: thin shawarma bread wrapped around seasoned minced meat and mozzarella, dipped in a milk-egg-oil mix, coated in breadcrumbs and baked (or air-fried) until golden — make a tray ahead and freeze for Ramadan.
How to Prepare
Brown the minced meat with the onion, salt and black pepper, and let it cool slightly.
Lay a shawarma bread flat, add a line of meat and a generous sprinkle of mozzarella, and roll tightly, tucking in the sides.
Whisk the milk, egg and oil in a shallow bowl.
Dip each roll in the milk mixture, then coat all over with breadcrumbs.
Bake at 200°C (or air-fry) until golden and crisp, turning once — or shallow-fry if you prefer.
Serve hot while the cheese stretches.
Cool the meat before rolling — hot filling melts the cheese early and the rolls turn soggy instead of crisp.