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Moroccan lamb triangles

9
7
7
SmartPoints value per serving
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate
Moroccan flavoured dishes are spectacular no matter how they are served and these triangles are no exception. Light, crispy pastry holds a good-for-you spiced lamb and lentil filling. Serve with pumpkin for some added sweetness.

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 can(s), (1 x 400g can)

uncooked filo pastry

8 sheet(s), (8 x 15g)

99% fat-free plain natural yoghurt

½ cup(s), (120g)

oil spray

2 x 3 second spray(s)

Instructions

  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion and half the garlic 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 freshly ground black pepper. Cool.
  2. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Place 1 filo sheet on a clean surface and lightly spray with oil. Fold in half lengthways. Place ⅓ cup lamb mixture in 1 corner of filo and fold diagonally to create a triangle. Continue folding, retaining the triangle shape. Repeat with remaining filo and lamb mixture to make 8 triangles. Lightly spray triangles with oil and sprinkle with remaining za’atar. Bake for 12–15 minutes or until golden and crisp.
  3. Meanwhile, place yoghurt, 2 tablespoons water and remaining garlic in a small bowl. Season with salt and freshly ground black pepper. Stir to combine. Serve triangles with garlic yoghurt.

Notes

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

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