| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Moroccan | Antony’s, Morocco | 6 | servings |
INGREDIENTS
| 3/4 | lb | Lean ground lamb |
| 1 | Onion; finely chopped | |
| 2 | Garlic cloves; finely chopped | |
| 4 | ts | Cumin |
| 1 | ts | Ginger |
| 1 | ts | Paprika |
| 3/4 | ts | Cinnamon |
| 1 | lg | Pinch of cayenne |
| 1 | lg | Pinch saffron threads; soaked in a little |
| ; water | ||
| 2 | tb | Chopped fresh parsley |
| 2 | tb | Chopped fresh coriander leaves |
| Salt and freshly ground black pepper | ||
| 1 | Egg; lightly beaten | |
| 1 | pk | Shop bought filo pastry |
| Melted butter |
INSTRUCTIONS
Combine the lamb, onion, garlic, cumin, ginger, paprika, cinnamon, cayenne, saffron, parsley, coriander, salt and pepper in a frying pan and cook over a medium heat, uncovered and stirring occasionally. Cook for about 6 minutes, or until the moisture has completely evaporated and the lamb has cooked. Drain off and discard the fat. Add the egg and continue to stir for about 1 minute, or until it is cooked. Preheat the oven to 375F. Cut 3 inch wide strips of filo. Brush 1 strip with melted butter and place another one on top. Brush with the butter and place a heaped teaspoon of filling at one end. Fold the corner in to make a triangle. Fold along the line as you would in folding a flat. Repeat with the remaining filo and filling. Place on a greased baking sheet and bake for about 15 minutes, until golden. Serve immediately, warm or at room temperature. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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