Crispy Moroccan lamb pastille
Time of preparation: 30 Minutes
Time of cooking: 50 Minutes
Ingredients:
| Couscous | 100 grams |
| Onion (finely chopped) | 2 |
| Garlic (finely chopped) | 4 cloves |
| Sultanas | 60 grams |
| Olive Oil | 6 table spoons |
| Ground turmeric | 1 tea spoon |
| Cumin Seeds | ½ tea spoon |
| Leftover Cooked Lamb | 250 grams |
| Feta Cheese | 70 grams |
| Filo Pastry | 4 large sheets |
| Flaked Almonds/ Sesame seeds | 1 table spoon |
| Icing Sugar | 1 heaped tea spoon |
| Ground Cinnamon | ½ tea spoon |
| Natural Yogurt (to serve) | 4 table spoon |
| Harissa/ chilli Oil (to serve) | 1 table spoon |
Steps:
| 1. Pop the couscous into a small bowl, just cover with boiling water, then put a plate on top and leave for 10 minutes. |
| 2. Place onions, garlic and sultanas in a large pan on a medium heat with oil, the turmeric and cumin seeds. |
| 3. Fry for around 15 minutes, or until softened, stirring occasionally. |
| 4. Finely shred the lamb, add to the pan and cook for a further 5 minutes, then remove the pan from the heat. |
| 5. Fluff up the couscous and stir it through the lamb mixture with the crumbled feta, then season with black pepper. |
| 6. Preheat the oven to 180°C/350°F/gas 4. |
| 7. Working fairly quickly, as filo dries out easily, lay out the pastry sheets on a clean work surface and brush with oil. |
| 8. Divide the lamb mixture between them, laying it along the shortest edge of each sheet. |
| 9. Roll each one up halfway, fold in the sides, then continue rolling up like big cigars |
| 10. Place them on a non-stick baking tray, brush the tops with a little oil and crumble over the almonds, or sprinkle with the sesame seeds. |
| 11. Sieve over the icing sugar and cinnamon from a height, then bake for around 25 minutes, or until golden and crisp. |
| 12. Serve with yoghurt, rippled with harissa or chilli oil, for dipping. |
| Tip; Feel free to mix any leftover meat with these beautiful Moroccan flavours – whatever you’ve got will be delicious. |
