Filo Fingers with Lamb

Name: Filo Fingers with Lamb
Prep time: 5 s
Cook time: 35 s
Total time: 35 s
Yield: 8
Cuisine: Arab
Ingredients: 2 tablespoons Olive oil; 150 grams Onions finely chopped; 1 tablespoon pine seeds toasted; 400 grams Minced lamb; 2 cubes MAGGI® Chicken Bouillon Less Salt; 1/4 cup Water; 1/4 cup Raisins; 1/2 cup Mozzarella cheese; 2 tablespoons Coriander leaves chopped; 2 tablespoons Fresh mint; 1 teaspoon Ground Black Pepper; 375 grams Phyllo pastry

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Easy

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35 Min

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Ingredients

8 Servings

Olive oil

2 tbsp

Onions, finely chopped

150 g

Pine seeds

1 tbsp

Lamb cubes

400 g

MAGGI® Chicken Bouillon Less Salt

2 cubes

Hot Water

0.25 cup

Raisins

0.25 cup

Cheese, mozzarella, part skim milk

0.5 cup

Coriander leaves, chopped

2 tbsp

Fresh mint

2 tbsp

Ground Black Pepper

1 tsp

Samboosa sheets

375 g

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Nutritional Information

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Carbohydrates

31.39 g

Energy

278.26 kcal

Fats

10.13 g

Protein

15.55 g

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

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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 asi

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

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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

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

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Serve with green mixed salad.

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Filo Fingers with Lamb

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