Yields7 Servings
 75 g bulgur wheat
 750 g minced lamb
 2 eggs
 1 onion finely chopped
 2 cloves garlic finely chopped
 100 g pine nuts, finely chopped
 3 tbsp fresh mint finely chopped
 3 tbsp fresh parsley finely chopped
 3 tbsp lamb seasoning
 salt and pepper to taste
 100 g butter melted
 10 sheets filo pasty

cover bulgur 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, bulgur 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

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