Lamb and Pine Nut Filo Rolls

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 I have never purchased baharat I just use my own herbs based on the tip below.

Makes 15 rolls
2 tbsp olive oil + extra to brush pastry
1 onion, finely chopped
1 tbsp baharat (see tip below)
250g lamb mince
50g pine nuts, roasted
50g pistachios, chopped
Zest and juice from 1 lemon
¼ cup of mint
2 tbsp chopped parsley
1 tsp sea salt flakes
15 sheets filo pastry
Youghurt and sumac to serve

1.Heat oil in large frying pan, add onion and Bharat and cook for 3 minutes. Add mince and cook, breaking up mince for a further 10 minutes until brown. Remove from the heat and stir in pine nuts, pistachios, lemon zest and juice, mint, parsley and salt and stir until combined.

2. Preheat oven to 200°C. Line an oven tray with baking paper. Lay a sheet of filo pastry on a clean work surface or chopping board, with a long edge facing you. Brush the half closest to you with oil, then fold in half lengthwise. Turn filo so that the short edge is facing you and brush with oil. Shape a heaped tablespoonful of cooled filling along the short edge closest to you, leaving a 2.5 cm border on sides and bottom. Roll short edge over filling to enclose, then fold in the 2 longer sides and roll up to form a cigar shape. Place seam side-down on prepared oven tray and repeat with remaining filo pastry and filling to make 15 rolls.

3. Place in oven and bake for 20 minutes or until golden.

Tip: Baharat is a Lebanese ground spice blend of paprika, pepper, cumin, cassia, cloves, corrainder, cardamom and nutmeg

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