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Photo of Moroccan lamb triangles by WW

Moroccan lamb triangles

6
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
Moroccan-flavoured dishes are spectacular no matter how they’re served and these triangles are no exception. Light, crispy pastry holds a tasty spiced lamb and lentil filling.

Ingredients

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Lean lamb mince

300 g

Ground cumin

1 tsp

Za'atar seasoning

2½ tsp

Lentils, canned, rinsed, drained

1 400g can

Filo pastry

8 sheet(s)

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Oil spray

8 x 3 second spray(s)

Instructions

  1. Heat oil in a large non-stick frying pan over medium– high heat. Cook onion and three-quarters of the garlic, stirring, for 3 minutes or until onion has softened. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add cumin and 2 teaspoons za’atar. Cook, stirring, for 1 minute or until fragrant. Stir in lentils and season with salt and pepper. Cool.
  2. Preheat oven to 180°C. Line 2 baking trays with baking paper. Lightly spray 1 filo sheet with oil. Fold in half lengthways. Place ⅓ cup lamb mixture at one short end of strip. Fold corner of filo diagonally over filling to form a triangle. Continue folding to the end of strip, retaining the triangle shape. Repeat with remaining filo and lamb mixture to make 8 triangles in total. Place triangles on prepared trays, lightly spray with oil and sprinkle with remaining za’atar. Bake for 15–20 minutes or until golden and crisp.
  3. Meanwhile, place yoghurt and remaining garlic in a small bowl. Season with salt and pepper. Stir to combine. Serve triangles with garlic yoghurt.

Notes

SERVING SUGGESTION: Serve with baby spinach leaves and roasted pumpkin wedges, drizzled with lemon juice.

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