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Moroccan-spiced lamb triangles
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Try these delicious Moroccan lamb pastry triangles for a unique and tasty finger food option.
Ingredients:
  • 18.20 gm olive oil
  • 1 small brown onion, halved, finely chopped
  • 1 garlic clove, crushed
  • 30.00 ml harissa (Middle Eastern spice mix)
  • 250g lamb mince
  • 50g (1/4 cup) finely chopped dried dates
  • 40g (1/4 cup) toasted slivered almonds
  • 70g (1/4 cup) natural yoghurt
  • 62.50 ml coarsely chopped fresh coriander
  • Salt & freshly ground black pepper
  • 20 sheets filo pastry
  • 80g butter, melted
  • 20.00 ml caraway seeds
Instructions:
  • In a large frying pan over medium-high heat, heat oil. Sauté onion and garlic for 5 minutes until onion softens. Stir in spice mix and cook for 2 minutes until fragrant. Add lamb and cook for 5 minutes until golden brown, breaking up any lumps. Remove from heat. Stir in dates, almonds, yoghurt, and coriander. Season with salt and pepper, then let cool for 15 minutes before serving.
  • Lay the filo sheets on a clean work surface and cover with a clean tea towel followed by a damp one to prevent drying out. Brush a filo sheet with melted butter and fold lengthwise into 3 to create a 5cm-wide pastry strip. Spoon 1 tablespoon of the mince mixture onto the edge closest to you. Secure the mince with your fingers, then fold the bottom right-hand corner diagonally to cover the filling. Continue folding diagonally until a triangle shape is formed. Place on a baking tray and repeat with remaining ingredients to make a total of 20 triangles.
  • Preheat the oven to 180C. Brush the triangles with any leftover melted butter and sprinkle with caraway seeds. Bake for 15 minutes or until the triangles are heated through and the pastry is golden brown. Remove from the oven.
  • Display the triangles beautifully on a large platter and serve promptly.

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