LEBANESE
LAMB AND FILO FINGERS
Ingredients:
2
tablespoons olive oil
1 onion,
finely chopped
1/3 cup
pine nuts
500g
minced lamb
¼
cup raisins chopped
1 cup
grated cheddar cheese
2
tablespoons fresh coriander
2
tablespoons chopped fresh mint
1 teaspoon
ground pepper
1 packet
filo pastry
85g
butter, melted
Method:
1. Preheat oven to 190 degrees.
2. Heat oil in pan, cook onion and
pine nuts over medium heat until golden brown. Add lamb and cook until well browned and all liquid is
evaporated. Break up any large lumps of mince as it cooks.
3. Remove from heat and allow to
cool. Add raisins, cheese,
coriander, mint and pepper.
4. Cut the filo pastry lengthways into
4 strips, brush each strip with melted butter and place them on top of each
other. Place a tablespoon of the
lamb mixture at one end of the top sheet of the pastry. Fold in ends and roll into a finger
shape. Repeat with remaining filo
pastry and filling.
5. Place pastries on oven tray and
brush with remaining butter. Bake for 15-20 minutes or until golden brown.
6. Serve with yogurt sauce.
Ingredients:
¼
Lebanese cucumber
¾
cup plain yogert
1
tablespoon chopped fresh coriander
Method:
1. Peel cucumber, remove seeds and
chop finely.
2. Mix with yogurt and coriander.