Filo Fingers With Lamb
Filo fingers with lamb are a Lebanese recipe prepared with Filo pastries and lamb meat that are rolled into a thin cylindrical roll. Filo fingers with lamb recipe are a Middle Eastern cuisine that you can learn how to make Filo Fingers with Lamb at the comfort of your home. Filo fingers with lamb, also known as filo cigars or Lebanese cigars have a deliciously crunchy texture on the outside and smooth, creamy, and soft texture of minced lamb on the inside. Even the foodies who like to eat soft and fluffy foods will prefer these crunchy delights. Moreover, this will prove to be a kids’ favorite. The filling of flio fingers with lamb meat has a savory combination of warm spices and meat that will make you ask for more.
| Recommended By Chef |
| 00:15 To Prep |
| 00:35 To Cook |
| As Desired Servings |
| Tips About Recipe |
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2 Tablespoons olive oil
1 Onion or 150 g, finely chopped
1 Tablespoon pine seeds or 10 g, toasted
400 g Minced lamb
2 Chicken Less Salt Cube
¼ Cup water or 60 ml
¼ Cup raisins, chopped
½ Cup low fat mozzarella cheese or 100 g
2 Tablespoons coriander leaves, chopped
2 Tablespoons fresh mint, chopped
1 Teaspoon ground black pepper
1 Packet filo pastry or 375 g
How to make Filo Fingers With Lamb
METHOD:
Warm olive oil in a pan, cook onion and pine seeds over medium heat for 5 minutes or until golden brown.
Add lamb and cook over medium heat for 5-8 minutes. Add Less Salt Chicken cubes and water. Cook for another 3 minutes. Remove from heat and set aside to cool.
Add raisins, Mozzarella cheese, coriander, mint and black pepper to the meat mixture. Stir until well-combined.
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.
Place fingers on an oven tray and bake in a 190°C hot oven for 15- 20 minutes until golden brown.
Serve with green mixed salad.
Posted By:
Maira Khan, KARACHI