Arab Starter

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 tbsp Olive oil; 150 g Onions; finely chopped; 1 tbsp Nuts; pine nuts; dried; 400 g Minced lamb; 2 cubes MAGGI® Chicken Bouillon Less Salt; 0.25 cup Water; 0.25 cup Raisins; 0.5 cup Mozzarella cheese; 2 tbsp Coriander leaves; chopped; 2 tbsp Fresh mint; 1 tsp Ground Black Pepper; 375 g Phyllo pastry

35Min

Easy

Ingredients

8 Servings

2 tbsp

Olive oil

150 g

Onions, finely chopped

1 tbsp

Nuts, pine nuts, dried

400 g

Minced lamb

2 cubes

MAGGI® Chicken Bouillon Less Salt

0.25 cup

Water

0.25 cup

Raisins

0.5 cup

Mozzarella cheese

2 tbsp

Coriander leaves, chopped

2 tbsp

Fresh mint

1 tsp

Ground Black Pepper

375 g

Phyllo pastry

Copy

Nutrition Value

Energy

278.26 kcal

Protein

15.55 g

Carbohydrates

31.39 g

Fats

10.13 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.