Moroccan lamb triangles
1 medium, finely chopped
2 clove(s), crushed
Lean lamb mince
Lentils, canned, rinsed, drained
1 400g can
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
8 x 3 second spray(s)
- 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.
- 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.
- Meanwhile, place yoghurt and remaining garlic in a small bowl. Season with salt and pepper. Stir to combine. Serve triangles with garlic yoghurt.