Lebanese Lamb Rolls Recipe

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 cup mince mixture lengthways along pastry strips Lebanese lamb rolls recipe

Serves 4
20 mins prep
30 mins cook

Lebanese lamb rolls, mince recipe, brought to you by Woman’s Day


Lebanese lamb rolls

1 tbsp olive oil
1 onion, finely chopped
400 g(1 1/2 cups) kumara, peeled, finely chopped
500 g lamb mince
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp cinnamon
18 sheets (375g packet) filo pastry

1 telegraph cucumber, sliced
1/3 bunchmint leaves
3/4 cupgreek yoghurt
sumac, to sprinkle


Lebanese lamb rolls

1. Preheat panggangan to hot, 200°C. Lightly grease a large panggangan tray.

2. Heat oil in a large frying pan on high. Saute onion and kumara 4-5 minutes, until onion is golden.

3. Add mince; cook 4-5 minutes, breaking up lumps as it cooks. Stir in garlic and spices; cook 1 minute. Season to taste; cool.

4. Layer 6 sheets filo, spraying each with oil. Cut lengthways into 4 equal strips.

5. Spoon 1/3 cup mince mixture lengthways along pastry strips. Fold over one long side, tuck in short ends, then roll over to enclose completely. Repeat with remaining pastry and filling.

6. Place on tray, seam side down. Bake 12-15 minutes, until crisp and golden.

7. Meanwhile, to make salad, in a bowl, combine cucumber and mint. Top with yoghurt and a sprinkle of sumac.

8. Serve lamb rolls with salad.

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