This dish is very popular in Morocco, almost eaten like a snack on all street corners. Here I have adapted it to British tastes making a good snack or telly dinner matches with creamy mashed potatoes.
Ingredients
- 250g very lean lamb mince
- 2 tbsp vegetable oil
- 1 small onion chopped finely
- 2 cloves of garlic
- 1 heaped tsp ground cumin
- pinch of chilli powder
- salt and pepper
- zest ½ lemon
- 125mls lamb or chicken stock
- 2 tbsp chopped parsley
- 2 tbsp chopped mint
- 3 tbsp chopped coriander
- 4 tbsp dried breadcrumbs
- 1 pack filo pastry
- vegetable oil
- natural yoghourt
- chopped fresh mint
Method
- Heat the vegetable oil and add the garlic and onions, cook over a low heat to soften.
- Add the meat, spices, salt, pepper and stock and cook for 15 minutes.
- Remove from the heat add the herbs and leave to cool completely.
- Once cooled add enough breadcrumbs to make a stiff paste, again re season.
- Cut the filo paste into rectangular strips about 4 inches wide. Cover with a damp cloth.
- Lay a little of the mixture along one side of the filo paste, fold over the ends and roll up sealing all the meat inside.
- Lightly egg the end to seal.
- Do this until all the mixture has been folded up.
- Shallow fry in hot oil until crispy and golden.
- Drain well and dip into thick yoghourt and mint.
- Serve with creamy mashed potatoes.
