Lebanese-Style Lamb Filo Rolls
Recipe supplied by: Sharon Jackson
Ingredients
- FILO ROLLS
- ½ large brown onion - chopped
- 1 T olive oil
- 225 grams lamb mince
- 25 grams pine nuts
- ¾ tspn ground cumin
- ½ teaspoon ground cinnamon
- ¼ tspn salt
- 4 filo pasty sheets
- HUMMUS
- 2 cups cooked chickpeas
- yoghurt
- 2 garlic cloves
- ¼ cup tahini
- ½ cup lemon juice
Method
- FILO ROLLS
- Grease and line oven tray with baking paper. Set oven 200oC
- Heat oil and add onion
- Cook lamb mince for 3- 4 mins until lamb changes colour. Break up any lumps of meat
- Add pine nuts, cumin, cinnamon and salt
- Stir well, remove from heat
- Lay a sheet of filo pastry on a clean work surface or chopping board, with a long edge facing you
- Brush the half closest to you with oil, then fold in half lengthwise. Turn filo so that the short edge is facing you and brush with oil.
- Shape a heaped tablespoonful of cooled filling along the short edge closest to you, leaving a 2.5 cm border on sides and bottom
- Roll short edge over filling to enclose, then fold in the 2 longer sides and roll up to form a cigar shape
- Place seam side-down on prepared oven tray and repeat with remaining filo pastry and filling to make approx. 10 rolls.
- Brush rolls with oil. Place in oven and bake for 20 minutes or until golden
- HUMMUS
- Puree all ingredients together
- Place spread into serving bowl
- Drizzle with olive oil. Sprinkle with paprika and parsley
Cooking Tips & Tricks
To serve
 |
Serve with Hummus |
- Number of serves:
- Preparation time:
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 08.07.2015
- Share
- Print this recipe