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Filo Fingers with Lamb

Name: Filo Fingers with Lamb
Prep time: 300 s
Cook time: 2100 s
Total time: 2100 s
Yield: 8
Cuisine: Arab
Ingredients: 2 tablespoons Olive oil; 150 grams Onions finely chopped; 1 tablespoon pine seeds toasted; 400 grams Minced lamb; 2 cubes MAGGI® Chicken Bouillon Less Salt; 1/4 cup Water; 1/4 cup Raisins; 1/2 cup Mozzarella cheese; 2 tablespoons Coriander leaves chopped; 2 tablespoons Fresh mint; 1 teaspoon Ground Black Pepper; 375 grams Phyllo pastry

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A brilliantly flaky filo pastry stuffed with minced lamb makes for a delicious snack or appetizer! Check out other recipes in MAGGI® Arabia for more cooking inspirations.

Not included in this recipe

Fish

Crustaceans

Family Meals

Brunch

Dinner

Ingredients

Servings

- 8 Portions +

Olive oil

2 tablespoons Olive oil

Onions, finely chopped

150 grams Onions, finely chopped

Nuts, pine nuts, dried

1 tablespoon pine seeds, toasted

Minced lamb

400 grams Minced lamb

MAGGI® Chicken Bouillon Less Salt

2 cubes MAGGI® Chicken Bouillon Less Salt

Water

1/4 cup Water

Raisins

1/4 cup Raisins

Mozzarella cheese

1/2 cup Mozzarella cheese

Coriander leaves, chopped

2 tablespoons Coriander leaves, chopped

Fresh mint

2 tablespoons Fresh mint

Ground Black Pepper

1 teaspoon Ground Black Pepper

Phyllo pastry

375 grams Phyllo pastry

Filo Fingers with Lamb

Nutri value

Carbohydrates	31.39 g
Energy	278.25 kcal
Fat	10.12 g
Protein	15.54 g
Fiber	1.64 g
Sodium	651.39 g
Sugar	3.92 g

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Instructions

6 Steps

35'

Total

Preparation

35'

Cooking

Waiting

Step by step

1 of 6

Step 1

Warm olive oil in a pan, cook onion and pine seeds over medium heat for 5 minutes or until golden brown.

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2 of 6

Step 2

Add lamb and cook over medium heat for 5-8 minutes. Add MAGG® Less Salt Chicken Bouillon cubes and water. Cook for another 3 minutes. Remove from heat and set aside to cool.

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3 of 6

Step 3

Add raisins, Mozzarella cheese, coriander, mint and black pepper to the meat mixture. Stir until well-combined.

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4 of 6

Step 4

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.

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5 of 6

Step 5

Place fingers on an oven tray and bake in a 190°C hot oven for 15- 20 minutes until golden brown.

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6 of 6

Step 6

Serve with green mixed salad.

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