Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 17¾ oz minced meat (beef or lamb)
• 1.5 tbsp garlic, minced
• 1.5 tbsp ginger, minced
• 1 egg, beaten, plus extra beaten egg to seal
• 1 large tomato, deseeded and finely chopped
• 4 spring onions, finely sliced
• 12 sheets filo pastry
• 8¾ oz melted butter
• 1 tsp salt
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp allspice
• 1 tsp turmeric
• 1 tsp black pepper
• 1 tsp sugar

Method

1. Brown the minced meat in a dry frying pan over medium-high heat for 6–8 minutes, breaking up lumps, until cooked through and its juices have evaporated. Drain off any fat.
2. Stir in the garlic, ginger, salt, paprika, cumin, allspice, turmeric, black pepper and sugar and cook for 1 minute. Tip into a bowl and leave to cool.
3. Fold the tomato, spring onions and the beaten egg through the cooled meat mixture.
4. Lay out a filo sheet, brush lightly with melted butter and fold in half. Keep the remaining sheets covered with a damp cloth so they do not dry out.
5. Place a spoonful of filling at one end, fold in the sides and roll up into a neat parcel, sealing the edge with a little beaten egg. Repeat to make 12 parcels.
6. Heat a large frying pan over medium heat, brush the parcels with the remaining butter, and fry in batches for 2–3 minutes per side until crisp and deep golden.
7. Drain briefly on kitchen paper and serve hot, with lemon wedges or a chilli sauce.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).