This can be made with:
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Arabic
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Ramadan
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Easy
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6
People
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60
Minutes
- Recipe
- Comments
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Preheat oven to 190°C and line a large oven tray with baking paper.
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Heat oil in large frying pan, add onion and cook over medium heat for 5 minutes until softened.
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Add minced lamb and cook for a further 5-10 minutes, until meat is brown and any liquid has evaporated.
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Stir with a fork to break up any lumps.
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Remove from heat, cool slightly then stir in the Kraft Cheddar Cheese, pine nuts, raisins, coriander, mint and sumac.
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Season with salt and black pepper, to taste.
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Place one sheet of filo pastry on a large board, brush with melted butter and place another sheet on top.
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Repeat with another sheet.
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Cut width wise in half.
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Place 3 heaped tablespoons of the lamb mixture on pastry and fold to make a parcel.
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Repeat the process with the remaining pastry and filling.
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Place pastries on prepared oven tray, brush with remaining melted butter and scatter over sliced almonds.
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Bake for 15-20 minutes, until golden brown.
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Serve warm.
- 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
