Saturday, December 18, 2010

Lebanese Meat and Pine nut Pastries

These tasty little morsels, are based on Abla's, Soubih el sit ( ladies' fingers) recipe. They are made with lamb mince and spices, all very easy in the TMX. They can be made small, as a nibble, to have with drinks, or larger as in the photo to have as a main with salad. This recipe makes 10 large or 20 small.

1 packet of Filo pastry, 375g. You will not use all of this, but well sealed it will keep in the fridge for months.
Oil of choice, I use Rice Bran oil in a spray tin.

Set oven to 200o FF

1 onion, peeled and 1/4ed
1 Tablespoon of oil
250 -300g. of minced lamb
1/2 teaspoon of each of the following,
Black pepper
ground cumin
ground allspice
ground sumac
1/4 cup of Pine nuts, cooked in oil until brown.

Drop onion onto spinning blades, speed 5 for 5 seconds.Scrape down sides of bowl.
Add oil and cook, 5 mins, at 100o, speed 1.
Add spices and meat, cook for 10 mins, 100o, speed 1,REVERSE.
After 5 mins, take cup out to allow liquid to evaporate as it cooks.
Cool mixture. Add pine nuts.

Lay Filo out and spray top sheet with oil. With one sheet at a time, fold a third of both sides to overlap. The filo will now be 1/3 of the original size.
Place a full Tablespoon, ( for the large rolls) of cool lamb mix along short side and roll up. Tucking in ends as you go. Spray with oil.
Continue until all meat mix is used.

Bake until brown.

These can be cooked on the stove top in oil if preferred.
Serve hot. Can be made ahead and reheated.

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