Moroccan lamb triangles

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.