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It-Tnejn li Huma 21.04.11

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75g burgul wheat

750g minced lamb

2 eggs

1 onion finely chopped

2 cloves garlic finely chopped

100g pine nuts, finely chopped

3 tablespoons fresh mint finely chopped

3 tablespoons fresh parsley finely chopped

3 tablespoons lamb seasoning

Salt and pepper to taste

100g butter melted

10 sheets filo pastry



-          cover burgul wheat with cold water in a small bowl and stand for 10 minutes; drain, pat dry with absorbent paper to remove as much water as possible

-          combine, burgul wheat with lamb, eggs, onion, garlic, nuts, herbs and seasoning and set aside

-          layer 4 sheets of filo pastry, brushing each one with melted butter; spread half the lamb mixture over two-thirds of the pastry and leaving a 1.5cm border on the sides

-          roll up the filo from the filling side, transfer to a greased baking sheet and shape into a semi-circle

-          make the other half of the ring with another 4 sheets of pastry and remaining lamb filling

-          tuck filo pastry ends into each other to form a 28cm ring, brush with butter and bake at 200C/Gas6 for 55 minutes or until golden

-          meanwhile cut up into strips the remaining pastry, brush with butter and arrange on the ring