- 375g minced lamb
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 1 teaspoon cumin
- ½ teaspoon ginger
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- pinch cayenne pepper
- pinch saffron threads
- 2 tablespoons freshly chopped parsley
- 2 tablespoons freshly chopped coriander
- salt and freshly ground black pepper
- 1 egg, lightly beaten
- 250g filo pastry
- ½ cup melted butter
Heat a frypan over a medium heat, add lamb, onion, garlic, spices, parsley
and coriander and cook for 5 minutes until moisture has evaporated.
Drain off fat if necessary.
Add the egg and cook for 1 minute.
Preheat the oven to 190 C
Brush one sheet of filo pastry with melted butter and place another sheet
Cut strips of filo approximately 7 cm wide.
Place teaspoons of filling at one end of a filo strip and fold into a triangular shape, folding all of the filo into the triangle.
Place the parcels on an ungreased tray and bake for 15 minutes, until golden.