Arab
Second course
Filo Fingers with Lamb
35Min
Easy
20
g
Oil, corn, peanut, and olive
150
g
Onions, raw
10
g
Nuts, pine nuts, dried
400
g
Lamb, ground, raw
20
g
MAGGI Chicken Bouillon Less Salt
60
g
Water, bottled, generic
0.25
cup
Raisins, golden seedless
10
g
Coriander (cilantro) leaves, raw
10
g
Peppermint, fresh
5
g
Spices, pepper, black
100
g
Cheese, mozzarella, part skim milk
375
g
Phyllo dough
.
Nutrition Value
Energy
367.61 kcal
Carbohydrates
31.17 g
Protein
15.32 g
Fats
19.96 g
Information per serving
Instruction
35 Minutes
Step 1
Warm olive oil in a pan, cook onion and pine seeds over medium heat for 5 minutes or until golden brown.
Step 2
Add lamb and cook over medium heat for 5-8 minutes. Add MAGG® Less Salt Chicken Bouillon cubes and water. Cook for another 3 minutes. Remove from heat and set aside to cool.
Step 3
Add raisins, Mozzarella cheese, coriander, mint and black pepper to the meat mixture. Stir until well-combined.
Step 4
Cut each Filo pastry sheet into 3 strips. Add a tablespoon of lamb mixture at one end side of the sheet. Fold the ends and roll to form a finger shape. Brush the ends with water to enclose.
Step 5
Place fingers on an oven tray and bake in a 190°C hot oven for 15- 20 minutes until golden brown.
Step 6
Serve with green mixed salad.
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