A traditional Moroccan finger food. Your guests will savour these exotic favours cased in golden crunchy filo.
500g minced lamb
2 tsp tomato paste
1 garlic clove, minced
16 sheets of filo pastry
1 medium white onion – finely chopped
100g melted butter
1 tsp cumin
Salt & black pepper
½ tsp chilli flakes
100g feta cheese, crumbled
2 tsp sumac
2 tbsp mint, chopped
1 cup beef stock
Serve with a spicy Moroccan dipping sauce or yoghurt
Preheat oven to 190C.
Heat a frypan and add a little olive oil. Cook the lamb in batches until browned. Turn down the heat and add the garlic, onion, cumin, chilli flakes and sumac and cook for 2-3 minutes. Add the tomato paste and beef stock and cook on a low heat until all the liquid has been absorbed and the mixture is dry. Finally adjust the seasoning. Put aside to cool.
Lay out a sheet of filo pastry and brush with melted butter and then lay another sheet on top. Always keep the remaining sheets covered with a damp cloth to prevent drying out. Brush the top surface with the melted butter. Divide the sheet into 3 equal rectangles . Repeat the process with the remaining pastry until you have 24 rectangles in total.
Place the lamb, crumbled feta and mint into a bowl and mix well. With the shortest side facing you, place about 1 ½ tbsp of the lamb at one end, fold in the sides slightly and roll until you get to the end. Brush with melted butter and sprinkle with either sumac or sesame seeds.
Repeat the process with the remainder of the mixture and bake in the oven for about 20 minutes or until crispy and golden.