Moroccan lamb triangles
1 medium, finely chopped
2 clove(s), crushed
lean lamb mince
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)
2 x 3 second spray(s)
- 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.
- 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.
- 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.