Moroccan lamb triangles
6
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
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