| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Moroccan | 6 | Servings | |
INGREDIENTS
| 3/4 | lb | Lean ground lamb |
| 1 | Onion, finely chopped | |
| 2 | Garlic cloves, finely | |
| chopped | ||
| 4 | t | Cumin |
| 1 | t | Ginger |
| 1 | t | Paprika |
| 3/4 | t | Cinnamon |
| 1 | Pinch of cayenne | |
| 1 | Pinch saffron threads | |
| soaked in a little | ||
| water | ||
| 2 | T | Chopped fresh parsley |
| 2 | T | Chopped fresh coriander |
| leaves | ||
| Salt and freshly ground | ||
| black pepper | ||
| 1 | Egg, lightly beaten | |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 297
Calories From Fat: 220
Total Fat: 24.8g
Cholesterol: 109.7mg
Sodium: 217.8mg
Potassium: 375mg
Carbohydrates: 6.3g
Fiber: 3g
Sugar: 1.2g
Protein: 14.1g