Photo of Moroccan lamb triangles by WW

Moroccan lamb triangles

SmartPoints® value per serving
Total Time
50 min
20 min
30 min
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.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


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 natural yoghurt

½ cup(s), (120g)

Oil spray

8 x 3 second spray(s)


  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.


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