Moroccan-spiced lamb triangles recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan-spiced lamb triangles Recipe. Enjoy tasty Moroccan recipes and learn how to make Moroccan-spiced lamb triangles.



Preparation Time 20 minutes

Cooking Time 30 minutes

Makes 20



Ingredients



1 tbs olive oil

1 small brown onion, halved, finely chopped

1 garlic clove, crushed

1 1/2 tbs Middle Eastern spice (harissa) mix (McCormick brand)

250g lamb mince

50g (1/4 cup) finely chopped dried dates

40g (1/4 cup) toasted slivered almonds (Ducks brand)

70g (1/4 cup) natural yoghurt

1/4 cup coarsely chopped fresh coriander

Salt & freshly ground black pepper

20 sheets filo pastry

80g butter, melted

1 tbs caraway seeds



Method



1. Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the spice mix and cook, stirring, for 2 minutes or until fragrant. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until golden brown. Remove from heat. Add the dates, almonds, yoghurt and coriander, and stir to combine. Taste and season with salt and pepper. Set aside for 15 minutes to cool.



2. Place the filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter and fold lengthways into 3 to make a 5cm-wide strip of pastry. Place 1 tbs of the mince mixture on the narrow edge closest to you. Use your fingers to hold the mince in place and fold the bottom right-hand corner over diagonally to cover filling. Continue folding on the diagonal until the end of the pastry strip is reached and a triangle forms. Place on a baking tray. Repeat, with the remaining pastry, melted butter and filling, to make another 19 triangles.



3. Preheat oven to 180°C. Brush triangles with any remaining melted butter and sprinkle with caraway seeds. Bake in preheated oven for 15 minutes or until triangles are heated through and pastry is golden brown. Remove from oven.



4. Arrange triangles on a large serving platter and serve immediately.



Source

Good Taste - December 2004, Page 170

Recipe by Sarah Hobbs



More Moroccan Recipes:



Moroccan lamb with carrot mash

Beef, date & honey tagine with almonds

Moroccan chard & lamb pan-fry

Chicken tagine with couscous

Fast chicken tagine

Moroccan Tagine



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Categories: Appetizers , Moroccan Recipes , various recipes