|Photo: Filo Fingers with Lamb Recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Filo Fingers with Lamb Recipe Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Filo Fingers with Lamb.
Serves: 8 persons
Preparation time : 15 minutes
Cooking time : 35 minutes
2 tablespoons olive oil
1 onion or 150 g, finely chopped
1 tablespoon pine seeds or 10 g, toasted
400 g minced lamb
2 cubes MAGGI® Chicken Less Salt Bouillon
¼ cup water or 60 ml
¼ cup raisins, chopped
½ cup low fat mozzarella cheese or 100 g
2 tablespoons coriander leaves, chopped
2 tablespoons fresh mint, chopped
1 teaspoon ground black pepper
1 packet filo pastry or 375 g
Warm olive oil in a pan, cook onion and pine seeds over medium heat for 5 minutes or until golden brown.
Add lamb and cook over medium heat for 5-8 minutes. Add MAGGI® Chicken Less Salt Bouillon cubes and water. Cook for another 3 minutes. Remove from heat and set aside to cool.
Add raisins, Mozzarella cheese, coriander, mint and black pepper to the meat mixture. Stir until well-combined.
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.
Place fingers on an panggangan tray and bake in a 190°C hot panggangan for 15- 20 minutes until golden brown.
Serve with green mixed salad.
Energy : 409.00 Kcal
Protein : 16.00 g
Carbohydrate : 44.00 g
Fats : 18.00 g