Baked Filo Triangles with Lamb and Moroccan Spices
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
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.