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Lamb, mint and fetta filo cigars
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Indulge in savory Moroccan lamb filo cigars with mint and almonds.
Ingredients:
  • 9.20 gm olive oil
  • 1 brown onion, finely chopped
  • 500g lamb mince
  • 10.00 gm Moroccan spice mix
  • 100g fetta, crumbled
  • 40.00 ml toasted slivered almonds
  • 62.50 ml mint, finely shredded
  • 15 sheets filo pastry, halved lengthways
  • 50g butter, melted
  • Caraway seeds, to sprinkle
  • Lemon wedges, to serve
  • Fresh mint leaves, to serve
  • Bought tzatziki, to serve
Instructions:
  • Preheat your oven to 200C and prepare 2 baking trays by lining them with baking paper.
  • 1. Heat oil in a frying pan over medium heat. Saute onion for 5 minutes until soft. Add mince and cook for 5 minutes, breaking up any lumps until cooked through. Stir in spice mix and cook for 2 minutes until fragrant. Allow to cool.
  • Combine crumbled feta, chopped almonds, and fresh mint with the mince mixture, tossing gently until fully incorporated.
  • Lay a sheet of filo on a clean work surface and cover with a tea towel. Spread melted butter over the filo sheet and fold it in half. Scoop 1 tablespoon of mince mixture onto one end of the filo and roll it up into a cigar shape. Transfer to a lined tray. Repeat the process with the rest of the filo, butter, and mince mixture. Brush the rolls with butter and top with a sprinkle of caraway seeds.
  • Bake until lightly golden and heated through, approximately 10 minutes. Serve with lemon wedges, mint, and tzatziki for a refreshing touch.

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