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This can be made with:

  • Arabic

  • Ramadan

  • Easy

  • 6


  • 60


Preparation method
  • Preheat oven to 190°C and line a large oven tray with baking paper.

  • Heat oil in large frying pan, add onion and cook over medium heat for 5 minutes until softened.

  • Add minced lamb and cook for a further 5-10 minutes, until meat is brown and any liquid has evaporated.

  • Stir with a fork to break up any lumps.

  • Remove from heat, cool slightly then stir in the Kraft Cheddar Cheese, pine nuts, raisins, coriander, mint and sumac.

  • Season with salt and black pepper, to taste.

  • Place one sheet of filo pastry on a large board, brush with melted butter and place another sheet on top.

  • Repeat with another sheet.

  • Cut width wise in half.

  • Place 3 heaped tablespoons of the lamb mixture on pastry and fold to make a parcel.

  • Repeat the process with the remaining pastry and filling.

  • Place pastries on prepared oven tray, brush with remaining melted butter and scatter over sliced almonds.

  • Bake for 15-20 minutes, until golden brown.

  • Serve warm.

Make a meal plan
  • 12 sheets filo pastry (30 cm. x 24 cm.)
  • 75g butter, melted
  • ¼ cup of sliced almonds
  • Salt and freshly ground black pepper, to taste
  • 2 teaspoons sumac
  • 3 tablespoons mint, chopped
  • 3 tablespoons coriander, chopped
  • ¼ cup of pine nuts, toasted
  • ¼ cup of raisins, chopped
  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 2x106g Kraft Cheddar Cheese, grated
  • 500g finely minced lamb
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