Baked Filo Triangles with Lamb and Moroccan Spices
  • Cooking Time: 15
  • 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
  1. 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.
  2. Cook for about 6 minutes, or until the moisture has completely evaporated and the lamb has cooked.
  3. Drain off and discard the fat. Add the egg and continue to stir for about 1 minute, or until it is cooked.
  4. Preheat the oven to 375F.
  5. Cut 3 inch wide strips of filo.
  6. Brush 1 strip with melted butter and place another one on top.
  7. Brush with the butter and place a heaped teaspoon of filling at one end.
  8. Fold the corner in to make a triangle.
  9. Fold along the line as you would in folding a flat.
  10. Repeat with the remaining filo and filling.
  11. Place on a greased baking sheet and bake for about 15 minutes, until golden.
  12. Serve immediately, warm or at room temperature.