Arab Second course

Filo Fingers with Lamb

Name: Filo Fingers with Lamb
Prep time: PM0.00T
Cook time: PM35.00T
Total time: PM35.00T
Cuisine: Arab
Ingredients: 2 tablespoons olive oil; 1 or 150 g onion; finely chopped; 1 tablespoon or 10 g pine seeds; toasted; 400 g minced lamb; 2 cubes MAGG® Less Salt Chicken Bouillon; 1/4 cup or 60 ml water; 1/4 cup raisins; 2 tablespoons coriander leaves; 2 tablespoons fresh mint; 1 teaspoon ground black pepper; 1/2 cup or 100 g low fat mozzarella cheese; 1 packet or 375 g Filo pastry

35Min

Easy

Ingredients

8 Servings

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

Copy

Nutrition Value

Energy

367.61 kcal

Carbohydrates

31.17 g

Protein

15.32 g

Fats

19.96 g

Information per serving

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.

Step 1 of 6

Warm olive oil in a pan, cook onion and pine seeds over medium heat for 5 minutes or until golden brown.

Step 2 of 6

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 of 6

Add raisins, Mozzarella cheese, coriander, mint and black pepper to the meat mixture. Stir until well-combined.

Step 4 of 6

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.