* Exported from MasterCook *
BAKED FILO TRIANGLES WITH LAMB AND MOROCCAN SPICES
Recipe By :Antony's
Serving Size : 6 Preparation Time :0:30
Categories : 5-10G Low Carb Meat Lamb
Regional African Regional Moroccan
Zold
Amount Measure Ingredient -- Preparation Method
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3/4 lb lamb -- lean ground 375gr
1 onion -- finely chopped
2 garlic clove -- finely chopped
1 1/3 tbsp cumin
1 tsp ginger
1 tsp paprika
3/4 tsp cinnamon
1 pinch cayenne
1 pinch saffron threads -- soak in water
2 tbsp chopped fresh parsley
2 tbsp fresh coriander leaves -- chopped
salt and freshly ground black pepper -- to taste
1 egg -- lightly beaten
4 slices filo
melted butter
Combine all but the lamb and egg. the lamb, onion, garlic, cumin, ginger, paprika, cinnamon, cayenne, saffron, parsley, coriander, salt and pepper in a frying pan and cook over a medium heat, uncovered and stirring occasionally. Cook for about 6 minutes, or until the moisture has completely evaporated and the lamb has cooked. Drain off and discard the fat. Add the egg and continue to stir for about 1 minute, or until it is cooked.
Preheat the oven to 375°F-190°C. Cut 3 inch wide strips of filo. Brush 1 strip with melted butter and place another one on top. Brush with the butter and place a heaped teaspoon of filling at one end. Fold the corner in to make a triangle. Fold along the line as you would in folding a flat. Repeat with the remaining filo and filling. Place on a greased baking sheet and bake for about 15 minutes, until golden. Serve immediately, warm or at room temperature.
Cuisine:
"Moroccan"
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Per Serving (excluding unknown items): 182 Calories; 11g Fat (65.3% calories from fat); 10g Protein; 4g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 100mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0