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Arab Second course

Filo Fingers with Lamb

0
35Min
Easy

Ingredients

-
8 Servings
+

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

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

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Recipe Adimo
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Nutrition Value

Energy
367.61 kcal
Carbohydrates
31.17 g
Protein
15.32 g
Fats
19.96 g
Information per serving
Lets Cook

Instruction

35 Minutes
Step 1
0 Min
Warm olive oil in a pan, cook onion and pine seeds over medium heat for 5 minutes or until golden brown.
Step 2
0 Min
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
0 Min
Add raisins, Mozzarella cheese, coriander, mint and black pepper to the meat mixture. Stir until well-combined.
Step 4
0 Min
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
0 Min
Place fingers on an oven tray and bake in a 190°C hot oven for 15- 20 minutes until golden brown.
Step 6
0 Min
Serve with green mixed salad.
Filo Fingers with Lamb

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.

Filo Fingers with Lamb

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.

Filo Fingers with Lamb

Step 3 of 6

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

Filo Fingers with Lamb

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.

Filo Fingers with Lamb

Step 5 of 6

Place fingers on an oven tray and bake in a 190°C hot oven for 15- 20 minutes until golden brown.

Filo Fingers with Lamb

Step 6 of 6

Serve with green mixed salad.

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