… the perfect snack
Want a new snack for the family then crispy Lebanese lamb filo fingers are the one!
PREP TIME: 10 mins
COOKING TIME: 20 mins
DIFFICULTY: easy
IDEAL FOR: snacks, casual starter
BUDGET: £
Crispy Lebanese lamb filo fingers recipe
This isn’t hard.
The trickiest part is rolling up your fingers with bought filo pastry.
And that’s not really that tricky.
Now, these are described as ‘fingers’ but I tend to make Lebanese lamb filo sausages!
Small is too fiddly.
And big is lovely and filling and make my family smile.
So, for this recipe, I usually use 1kg of quality mince lamb.
And double the rest of the ingredients.
But I’ve left the below recipe (from Delicious magazine) with the original measurements.
But don’t get stressed, you can taste the mixture before you roll them up so adjust to your taste.
oh, you’ll need Pomegranate molasses... and the best way to get it, is online.
Looking for some more snack ideas? Check out my Spicy Mexican corn-on-the-cob.
Crispy Lebanese lamb filo fingers
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 1/4 cup pinenuts
- 300 g lamb mince
- 3 tsp baharat spice mix
- 1/2 flat-leaf parsley leaves, finely chopped (use dried if you can't find any)
- 100 g firm feta, crumbled
- 1/4 cup pomegranate molasses (buy online)
- 8 sheets fresh filo pastry
- 100 g unsalted, melted butter
- Nigella seeds – for decoration (optional)
Instructions
- Heat the oil in a large non-stick frypan over medium heat, add the onion and pine nuts, and cook for 5 minutes or until onion is softened. Add the mince and cook for 5 minutes, breaking up with a spoon, or until browned. Add the baharat spice mix, season with salt and pepper, and cook for a further minute until fragrant. Remove from the heat and stir through the parsley, feta and 2 tbs of pomegranate molasses. Set aside to cool completely. Preheat oven to 200°C.
- Grease a baking tray and line with baking paper. Place a sheet of filo pastry, with the long edge facing you, on a clean work surface. Brush with butter and fold in half, widthwise. Spread 2 heaped tbs of the lamb mixture along the short edge closest to you, leaving a 2.5cm border on sides and bottom. Roll the short edge over filling to enclose, then fold in the 2 longer sides and roll up to form a cigar shape. Do not wrap too tight (allow for the mixture to expand).Brush the seam edge with butter to seal and transfer to prepared tray. Repeat with remaining pastry and filling to make 8 rolls.
- Brush the rolls with remaining butter and sprinkle with nigella seeds.
- Bake for 20 minutes or until golden. Serve with yoghurt, sour cream or creme fraiche.
What’s your favourite snack? Leave a comment, below…
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