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: 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

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

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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

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.