Middle Eastern · Dinner
Crispy Lamb Filled Pastry Rolls
Spiced ground lamb is cooked with onion, garlic, cumin and cinnamon, then rolled tight inside thin pastry sheets and fried to a shattering golden crust. Served warm with lemon and yogurt dip, these rolls carry warm spice, herbaceous parsley and savory filling contrast against the crisp shell.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
583Calories
23.1gProtein
47.8gFat
18.4gCarbs
3.1gSugar
1.9gFiber
885mgSodium
102mgChol
13.5gSat Fat
394mgPotassium
91mgCalcium
3.2mgIron
1.8mcgVitamin B12
9.2mgVitamin C
low-carb
spice-route
hidden-gems
Instructions
1
Prep
Finely dice the onion and mince the garlic, then measure out the cumin, cinnamon, allspice and parsley so everything is ready.
2
Saute
Warm 1 tablespoon olive oil in a small skillet over medium heat and cook the onion and garlic for 3-4 minutes until softened and translucent.
3
Brown
Add the ground lamb to the skillet and cook over medium-high heat for 5-6 minutes, breaking it up with a spoon, until no pink remains.
4
Season
Stir in the cumin, cinnamon, allspice, salt, pepper and parsley over medium heat for 1 minute until the spices coat the meat evenly.
5
Wrap
Lay a phyllo sheet flat and brush lightly with the remaining olive oil, spoon the warm lamb filling along one edge, roll tightly into a cigar shape, and seal with water.
6
Fry
Heat the vegetable oil in a small saucepan over medium heat until a pastry edge sizzles immediately, then fry the rolls for 3-4 minutes, turning once, until deep golden.
7
Drain
Lift the rolls onto a paper towel-lined plate and let rest for 1 minute so excess oil drains off before serving.
8
Plate
Arrange the rolls on a plate with the yogurt dip and lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g ground lamb
- 4 tbsp4 tbsp olive oil, divided
- 22 onion
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp allspice
- 4 tbsp4 tbsp parsley
- 44 sheets phyllo pastry (about 1.2 oz/35g)
- 2 tsp2 tsp lemon juice
- 1/2 cup120ml vegetable oil, for frying
- 1/2 cup120g plain yogurt, for dipping
- 22 lemon wedge, for serving
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
