Baked Filo Triangles with Lamb and Moroccan Spices


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Serves | Prep Time | Cook Time 15

Why I Love This Recipe


Ingredients You'll Need

3/4 lb Lean ground lamb
1 Onion, finely chopped
2 Garlic cloves, finely chopped
4 tsp Cumin
1 tsp Ginger
1 tsp Paprika
3/4 tsp Cinnamon
1 lrg Pinch of cayenne
1 lrg Pinch saffron threads, soaked in a little water
2 tbl Chopped fresh parsley
2 tbl Chopped fresh coriander leaves
Salt and freshly ground black pepper
1 Egg, lightly beaten
1 package filo dough
Melted butter


Directions

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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