Let's take a moment to thank the spice gods for this one. It's Smokey with the right amount of heat and sweetness... together with roasted pinenuts, it's a taste sensation. What's best, its an easy recipe to follow.
300g lamb mince
1/2 red onion finely chopped
2 sprigs of mint, chopped finely
3 heaped tbs Moroccan tagine spice mix
1 tbs cummin
1 tbs onion powder
1 tsp garlic powder
3 Tbsp honey
2 Tbsp toasted pinenuts
Salt & pepper to season.
100g soft feta
Filo Pastry
3 Tbs melted butter.
Nigella/sesame seeds to decorate.
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In a hot frypan sprayed with EVOO spray, add your red onion and sauté gently.
Add your mince, mint, spices.
As the mince is browning, add your honey and toasted pinenuts.
Reduce heat and cook through.
Set aside to cool completely.
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Once mince is cooled add your crumbled feta.
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Preheat oven to 180°c.
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Lay out your first sheet of filo pastry, brush with melted butter, layering another sheet on top. Repeat this for a total of 3 times.
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Add your mince along the longest length of the pastry and roll. Once rolled into a sausage, roll into a snail shape.
Brush with butter. Spring Nigella seeds/sesame seeds on top.
Bake for approximately 30/45 mins or until sheets of Patty are flakey and golden brown.
Tip; Serve with tahini dipping sauce, drizzle of honey, fresh green salad and lemon.
Note: If you can't find Moroccan tagine spice, use Ras El Hanout. Moroccan Seasoning / Ras El Hanout is a combination of ground cumin, paprika, ground coriander, ground turmeric, ground allspice, ground cloves, ground ginger, and ground cinnamon.
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