• Cooking Time: 15
  • Servings:
  • Preparation Time:



  • 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


  • 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.

Categories: African  Main Dish 
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