This dish is very popular in Morocco, almost eaten like a snack on all street corners. Here I have adapted it to British tastes making a good snack or telly dinner it's very nice with mashed potatoes.
- 250 g very lean lamb mince
- 2 tbsp vegetable oil
- 1 small onion chopped finely
- 2 garlic cloves
- 1 tsp ground cumin, heaped
- 1 pinch chilli powder
- salt and freshly ground black pepper
- ½ lemon zest
- 125 ml lamb or chicken stock
- 2 tbsp parsley, chopped
- 2 tbsp mint, chopped
- 3 tbsp coriander, chopped
- 4 tbsp dried breadcrumbs
- 1 pack filo pastry
- vegetable oil
- low-fat natural yoghurt
- fresh mint, chopped
- Heat the vegetable oil and add the garlic and onions; cook over low heat to soften.
- Add the meat, spices, salt, pepper and stock and cook for 15 minutes.
- Remove from the heat, add the herbs and leave to cool completely.
- Once cooled, add enough breadcrumbs to make a stiff paste, again re-season.
- Cut the filo paste into rectangular strips about 4 inches wide. Cover with a damp cloth.
- Lay a little of the mixture along one side of the filo paste, fold over the ends and roll up, sealing all the meat inside.
- Lightly egg the end to seal.
- Do this until all the mixture has been folded up.
- Shallow fry in hot oil until crispy and golden.
- Drain well and dip into thick yoghourt and mint.
- Serve with creamy mashed potatoes.
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