| 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.
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