Tunisian Lamb Soup recipe
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- Dish type
- Lamb soup
This soup is very easy to make, it is nutritious and not as spicy as we can think! The cumin gives it a wonderful taste and the harissa a beautiful red colour. Can be served as a one dish meal.
20 people made this
- 500g minced lamb
- 2 garlic cloves, minced
- 1 onion, minced
- 300g spinach, washed and cut into strips
- 3 tablespoons tomato puree
- 1 tablespoon ground cumin
- 1.5L chicken stock
- 3 teaspoons harissa (more or less, to taste)
- 1 (400g) tin chickpeas, rinsed and drained
- 1/2 lemon, juice only
- 150g pasta (macaroni or other pasta)
- salt and pepper to taste
MethodPrep:30min ›Cook:50min ›Ready in:1hr20min
- Add the lamb to a casserole and cook over high heat. When browned, remove from the heat and set aside.
- Keep a tablespoon of fat in the casserole and discard the rest. Reduce to medium heat then add the garlic, onion and spinach and cook until the onion is translucent and the spinach wilted or about 5 minutes.
- Return the lamb to the casserole with the onion-spinach mixture, add the tomato puree, cumin, harissa, chicken, chickpeas, lemon juice, salt and pepper in the pan. Simmer over low heat for about 20 minutes.
- Add the pasta and cook for 15 minutes or until pasta is cooked.
Reviews & ratingsAverage global rating:(4)
Seven typical Tunisian dishes you must try
Tunisians love to eat, but not as much as they love to feed their guests. If you're invited to a Tunisian home for dinner, you'll be regaled with a variety of heartwarming and palate-pleasing delights. Beautiful ceramic platters painted in colourful geometric patterns or the traditional green and yellow make the presentation of a dish as impressive as its preparation – you’ll want to dig in immediately.
Even if you're not lucky enough to be extended an invitation to feast, there are many options for a meal, from fine-dining restaurants to simple eateries and roadside stalls serving up street food. Tunisian cuisine is typically Mediterranean and made up of vegetables, cereals, legumes, lamb, chicken or beef, as well as a plethora of aromatic spices and herbs, and generous amounts of olive oil. It also reflects its rich history : there are Berber, Arab, Jewish and Andalusian influences, as well as smatterings of Turkish, Italian and French fare.
Beware: Tunisian food can be spicy! Many dishes are enhanced with generous dollops of harissa , a household staple. This heady mixture of chilli peppers, garlic, caraway seeds and salt are all ground into a thick paste, which is also almost always served as a condiment.
Here are a few of the most common dishes you'll come across in Tunisia and must sample to expand and humour your palate.
This typical Tunisian dish is also popular in the Middle East, where it was introduced by Tunisian Jews who migrated to Israel. Hearty and delicious, this stew-like dish is prepared with tomatoes, onions, garlic and green peppers, along with a variety of optional ingredients such as potatoes, courgettes or even broad beans when they're in season in early spring. Eggs are often added during the cooking process so that they slowly poach in the liquidy soup. This simple lunch or dinner is eaten with bread: break off chunks to dip into the sauce.
If you want to try an authentic shakshuka, head to Dar Bellaaj in Sfax's historic medina. Shakshuka is one of the specialities of this charming family-run eatery, and several different versions can be sampled here. The ingredients vary according to the season, so just ask what the special of the day is.
Brik a l'oeuf
Brik à l'oeuf is a classic you'll find on every Tunisian restaurant menu. A thin sheet of pastry called malsouka is filled with an egg yolk, folded into a triangular shape and deep fried. Coriander and parsley are common ingredients added to the filling, or sometimes cheese or a bit of potato or tuna. It's best when piping hot: give it a sprinkle of lemon juice before biting into the crunchy pastry. Brik à l'oeuf must be eaten with your hands, and the trick is to not let the runny egg drip down your chin or onto your fingers!
Couscous is probably the best known dish from North Africa and is common to all the countries of the Maghreb. At its origin, couscous is a Berber dish and consists of a stew-like sauce of vegetables like potatoes, tomatoes, courgettes, carrots, squash or pumpkin, and lamb or chicken that's served on a bed of semolina. Fish is a common ingredient in the version from the island of Djerba and other coastal regions. Couscous can be prepared in a multitude of ways, but in Tunisia the stew always contains tomatoes and the semolina is mixed with a tomato-based sauce.
Le Kef has its own regional cuisine, and the couscous prepared here is unique for its tantalising combination of spicy and savoury flavours. At Dar Boumakhlouf , order the bourzguen , a typical dish of lamb cooked with rosemary served on a bed of steamed semolina topped with dates and nuts like almonds, hazelnuts, walnuts, pine nuts or pistachios.
Lablabi is a simple but hearty winter dish that's served at casual eateries (often called gargottes) across Tunisia. Don't be surprised if the waiter brings you an empty bowl and a basket of bread immediately after taking your order. This is your cue to set to work by breaking off bits of bread and filling your bowl with them. Over this, the waiter will then pour ladles of a soup-like mixture made of chickpeas stewed with a divine mixture of olive oil, harissa , cumin, lemon juice, garlic and salt. Lablabi is sometimes topped with sliced hard-boiled eggs and tuna, so ask for it sans oeufs et thon if you're vegetarian or vegan.
This salad is another Tunisian staple served as a starter at almost every meal. Literally meaning 'grilled salad', it's made up of tomatoes and green peppers charred over an open fire and then finely chopped and mixed with onions, garlic, ground coriander and caraway seeds, lemon juice and plenty of olive oil. Harissa is also a dominant ingredient so watch out – this salad is spicy! Capers can also be added for a bit of extra zing, and common toppings are sliced hard-boiled eggs and tuna.
Refreshing and light, Tunisian salad is a common side dish of finely chopped tomatoes, onions, cucumbers and sometimes radish or apple. Olive oil, lemon, salt and pepper are the main seasonings, along with dried mint to add flavour and depth. Olives liven things up further, and the ubiquitous toppings of chopped egg and tuna once again make an appearance.
Among the many calorie-rich Tunisian sweets, makroudh is one of the most popular. Originating in Kairouan , this fried dessert is made of semolina flour and olive oil and filled with date paste before being doused in sugar syrup.
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RECIPE FOR TUNISIAN MLOUKHIA
Take the packet of mloukhia and place the contents in a large cooking pot on the stove. Add about 2 cups of neutral cooking oil. Mix and stir to get the lumps out. Then add about 2 liters of hot/boiling water but leave room at the top of the pot. Bring to a boil on med/high heat. Add bay leaves, then turn down pot to a low simmer and cover for about 2 hours.
Prepare the meat. (You can also do this the night before.) In a small bowl, mix tabil, caraway, harissa/tomato paste, ground pepper, and a pinch of salt. Then mash the garlic cloves to a paste in a mortar and pestle (or finely chop with a knife) and add to the other spices. Place lamb in a larger bowl and rub the spice mixture into the meat with a spoon. Cover and refrigerate (you can prepare this the day ahead and refrigerate overnight).
After two hours, turn mloukhia pot back up and let it boil, then add the lamb in. Let it boil for a bit then turn down heat and let it simmer on low (for
At this point, the meat should be tender and starting to fall off the bone. The minute the water hits the mloukhia, it has a slimy consistency. The only way to get rid of this is to let it cook for a long time. (Total cooking time:
- Heat oil in a 6-qt. saucepan over medium-high heat add lamb, and cook, stirring, until browned all over, about 8 minutes. Using a slotted spoon, transfer lamb to a plate set aside. Add garlic, bay leaves, onion, salt, and pepper to pot, and cook, stirring, until soft, about 15 minutes. Add lamb, paprika, and 4 cups water bring to a boil, reduce heat to medium-low, and cook, covered and stirring occasionally, until lamb is barely tender, about 20 minutes. Add potatoes and beans, and cook, stirring occasionally, until lamb and vegetables are tender, about 15 minutes. In a small bowl, stir together sour cream and flour until smooth add to soup, and stir until smooth and slightly thickened, about 10 minutes. To serve, ladle soup into 4 serving bowls, swirl with more sour cream, if you like, and garnish with dill.
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For the perfect at-home cocktail, look to the three-ingredient English classic.
Easy and flavorful. used spinach instead of chard but otherwise made as directed, including the harissa. will definitely make again.
This is an uncomplicated, versatile, delicious soup which is unusual enough so you're never likely to find it out on a menu and such a treat to enjoy at home with grilled cheese, roast meat, crusty bread or anything else you enjoy with a lip smacking healthy bowl of soup.
This is a great recipe, It was easy to make and a superb side dish to some lamb chops. A few days later, I adjusted my leftovers with some chopped leftover ham. The depth of flavors really had matured and it was even better on the second round for me I'm sure I"m going to make this soup again many times.
Like a good wine, the flavors in this soup are multi-layered and hit you in parts of your palate that are new. Used half homemade chicken stock, and half free-range stock. We had the soup alone, with a hearty French bread. But maybe in Tunisia (we've only been to Morocco) it's a starter. I found myself craving lamb roasted on a spit. And I don't even eat lamb.
This is an amazingly tasty soup, perfect for the winter months, and a good way to get your greens! I used ground cumin instead of whole cumin, and Sriracha sauce instead of harissa, with great results.
Be careful with the harissa -- for me there was a fine line between not enough and too much. I did use a variation of the global gourmet harissa recipe that other reviewers have recommended. I didn't put in noodles because I have a bad cold & didn't have any egg noodles. I think the noodles would have solved my "too much harissa" problem. Otherwise the soup was delicious. I recommend chopping the chard stalks pretty small -- easier to brown and fits better with the soup. All in all, a healthy, pretty easy to make soup.
This is a wonderful soup, and the harissa is really easy to make on your own. It is a mix of spices that a lot of us have at home (chili flakes, garlic, cumin, paprika, etc - check the recipes that people have posted here), and it turned out pungent and unbelievably tasty. I'm looking forward to using the harissa for other recipes as well. I used small white beans instead of chickpeas. Careful with the amount of egg noodles - they expand! Mine kind of took over the soup. Next time I'll use less.
I am completely thrilled about this soup. It is delicious and beautiful! I made my own harissa and I used dried/soaked chickpeas and 100% whole wheat udon noodles to make it even more nutritous. I served with optional accompaniment of roasted chicken thighs rubbed with cinnamon, cumin and yogurt. Yum! I will definitely make this again.
Oh my god, this came out SO well subtle flavors and nice heat.<p> Like many of the reviewers, I used 2tbs of home-made harissa sauce, and added a can of fire-roasted tomatoes. Also, because it was "clean out the fridge night," the following adaptions: kale instead of chard, ground cumin instead of whole, 1.5cups leftover roasted brussel sprouts, 2 grilled turmeric, pepper & cumin chicken breasts, "Better than Bullion" instead of stock or canned broth. <p> Because of the kale, I cooked everything together longer, before adding the garbanzos. I also tried a bowl with some yogurt added, just to see how it would be, and that was delicious too. I think, based on the taste, I'll stick with kale for future versions, I like the "greener" flavor with the spices. <p>-- The modified harissa recipe I used was: 3 packets dried chili flakes (soaked in 3tbs of hot water), 3.5 large cloves crushed garlic, 1-1/2 tbsp sweet paprika, 2 tsp ground coriander, 3/4 tsp ground cumin
I thought the soup was bland and one-note in spite of the spice. By boyfriend agreed, though being a good sport he finished his bowl. I am willing to believe that a home-made/good quality broth would have made a big difference. I used bouillon, so maybe I got what I deserved, though I've used bouillon in other recipes where it hasn't made too much of a difference. Used kale instead of chard (not a big chard fan), ground toasted cumin and homemade harissa.
This soup is amazing. The key is to make your own harissa, and to add roasted chicken. You may also want to add stock, so have extra on hand. I used this harissa recipe, and it was excellent. Start with 1.5 tablespoons. http://www.globalgourmet.com/food/special/2002/spiceherb/harissa.html
Very nice. Easy to do. Used ground cumin, store-bought imported harissa, and vegetable broth. Really nice flavor. Will definitely make again.
This soup is absolutely wonderful but its flavor lies with the harissa. It is really worth making it yourself since the harissa in cans and tubes is barely edible in my opinion. Here is a link with a fabulous harissa recipe: http://www.globalgourmet.com/food/special/2002/spiceherb/harissa.html
Blandness was definitely a problem, but it improved on the second day. I added a shredded quarter of rotisserie chicken on the reheat and it made a ton of difference - if I had it to do over again, Iɽ have it in from the beginning. The chickpeas are fine but add almost nothing in terms of flavor.
Absolutely fantastic. Made it without the cumin seeds, just used ground cumin instead, but was still incredible. Next time I'll get the seeds.
This was good - i like the Chipotle Chicken Tortilla Soup from this website better. The flavor of the soup gets better the next day. I added the fire roasted tomatoes as suggested and added half a shredded chicken (from when i made the broth). I got the harissa at williams sonoma
My husband and I loved this soup, and we thought it was very flavorful--not at all bland. I made my own harissa, which I think was key, and I added some chopped celery with the onion and chard stems. Other than that, I followed the recipe exactly. We added more harissa to our bowls as we ate.
I had tons of chard from the CSA and my husband is sick. The perfect way to use chard. This is delicious, although next time I would like to add lima beans as well. Whole Foods Market does a similar version with lima beans which is excellent. I completely agree that toasting the cumin is really worth it. I used a mortar and pestle to grind.
This is a great soup that got rave reviews at my house. I also cheated and used ground cumin with great result. Upon tasting the soup, however, I wanted a bit more of a complex flavor, so I added some fresh cilantro and rotisserie chicken that I had on hand and it turned out fantastic. I kept thinking how you could replace the noodles with some matzoh balls and it would make a great passover soup!
I've made this soup several times and it's been great every time. Quick and flavorful plus it's healthy! The only substitution I made was ground cumin.
Lovely soup. I added fire oasted toamtoes -- that was a great suggestion! Toasting the cumin gave it a wonderful flavor. I tried a tiny bit of sour cream ot a spearate sample bowl after the meal -- it was wonderful with & w/o a cream.
Just made this, with a few substitutions (beet greens for chard and chicken for chick peas), and it was excellent. Unfortunately my husband didn't like it, but I enjoyed it enough to make it again anyway.
Really great! I didn't have harissa so used a dried chili instead. I know it's tempting to use ground cumin, but I think toasting whole seeds brings a lot of depth to dishes. I don't have a spice grinder, but I just crushed the toasted seeds with a wooden spoon.
Very good. I skipped toasting the cumin and used cumin powder, and instead of harissa used habanero sauce. It was very delicious.
I was looking for a recipe to use harissa, and this one turned out to be outstanding. Really flavorful, and with the chickpeas and greens, it feels so healthy. To make it faster, we didn't toast our own cumin - just used cumin powder, and it turned out fine. This recipe served two of us for three nights - we added a salad and bread.
Cut lamb into 1 inch cubes and place in a large pot with 6 cups of the water. Bring slowly to a boil, skimming occasionally. Add onion, salt and pepper. Reduce heat, cover and simmer 1 1/2 hours or until meat is tender yet not falling apart. Meanwhile wash and drain the rice. In a medium saucepan boil one cup of water add 1 Tablespoon of ghee and 1/2 teaspoon of salt, than the rice. Bring back to a boil, stirring occasionally. Cover and simmer over low heat 15-20 minutes until tender. Using a slotted spoon remove meat from cooking liquid. In a separate skillet melt 1 Tablespoon of ghee, add the meat and fry it a few minutes. Remove from heat. Set aside and keep it warm.
In the same frying pan used for the meat melt 1/4 cup of ghee over medium high heat. Add the garlic and saute until it begins to take on color. Remove skillet from heat. Stir vinegar into the skillet. Return to heat and boil a few seconds. Set this mixture aside. Place 1 round of toasted khoudiz in a large casserole or soup tureen. Spoon some of the garlic mixture over the bread then add half of the cooked rice. Pour some of the soup broth over top of this. Place second round of toasted bread then the remaining rice. Place fried lamb cubes on top the fried lamb. Top this off with the remaining garlic mixture.
Pour the remaining soup broth over this. Garnish with fresh chopped parsley.
Note: adding a clove to boiling water will help to cover the aroma of boiling lamb if desired
* recipe is difficult to master, may be purchased at Middle Eastern markets
Tunisian Lamb Soup recipe - Recipes
Garbanzo beans, with gracious help from cumin, onion, garlic, olive oil and lemon, transform their cooking water into a perfect soup. Iterations of this dish are commonly served in Tunisian restaurants, often for breakfast. It seems too simple to be as special as it ends up. The soup should be made with dried, not canned, beans, since the cooking liquid becomes the delicious broth, which is untouchable by any store-bought vegetable broth. Soak the garbanzo beans for a minimum of four hours (ideally overnight) in plenty of water to cover generously. Once they're soaked, give the beans plenty of time to cook. Some take longer than others, and you want them soft.
2 cups (1 pound) dried garbanzo beans, soaked
3 to 4 large cloves garlic, peeled and halved
2 cups minced onion (1 large)
1 tablespoon minced or crushed garlic
1 1/2 teaspoons salt, or more to taste (divided)
2 tablespoons fresh lemon juice
Freshly ground black pepper
Drain and rinse the soaked beans, then transfer them to a soup pot, large saucepan or Dutch oven, along with the 8 cups water and the halved garlic. Bring to a boil, lower the heat to a simmer, cover partially, and cook until the beans are completely tender, an hour or longer. (You want to err on the soft side.)
Meanwhile, place a medium skillet over medium heat for about a minute, then add the olive oil and swirl to coat the pan. Add the onion and cumin, and cook, stirring, for 5 to 8 minutes, until the onion becomes soft. Add the minced garlic and 1 teaspoon salt, reduce the heat to low, and continue to cook for another 10 minutes. Cover and cook over the lowest possible heat for 10 minutes longer, then remove from the heat.
When the garbanzo beans are very tender, add the onion-garlic mixture, scraping in as much as you can of whatever adhered to the pan. Collect the remaining parts (this is flavor!) by adding the lemon juice to the skillet and stirring it around, scraping the sides and bottom (deglazing), then pouring all of this onto the beans as well. Taste to adjust the salt (you will likely want to add up to another 1/2 teaspoon) and grind in a generous amount of black pepper to taste. At this point, if you choose, you can purée some of the beans with an immersion blender.
Cover and let the soup simmer for another 10 minutes or so before serving.
Tunisian Lamb and Quince Stew
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Tunisian cuisine is full of spice and complexity, and this stew is no exception. Marinating the meat overnight allows the coriander, caraway, and other spices to flavor the lamb, while the addition of quince creates a pleasant sweet-sour note.
Game plan: Be sure to cook the stew at a low, consistent temperature to ensure tender, juicy meat. And as with any stew or braise, this dish is best the next day, after the flavors have had a chance to meld.
This recipe was featured as part of both our Chile Pepper Recipes and Fall Ingredients photo galleries.
Tips for Lamb
- 1 Toast the coriander and caraway seeds in a small, dry frying pan over medium-low heat until the seeds release their aroma and darken slightly, about 4 minutes. Remove from the pan and let cool at least 5 minutes. Transfer the seeds to a resealable plastic bag and pound them with a rolling pin or meat mallet until coarsely crushed but not pulverized.
- 2 In a large nonreactive bowl, combine the crushed seeds with the garlic, chiles, paprika, cayenne, and 2 tablespoons of the olive oil. Stir, then add the lamb and toss until the meat is well coated. Cover and refrigerate 8 to 12 hours.
- 3 Take the meat out of the refrigerator and transfer to a large plate or baking sheet, reserving the garlic from the marinade. Season the meat well with salt and pepper and let it sit at room temperature for 45 minutes.
- 4 When the lamb is ready, heat the remaining 3 tablespoons oil in a 4-quart Dutch oven or a heavy-bottomed pot with a tightfitting lid over medium-high heat until shimmering. Add the lamb in batches to prevent overcrowding and cook until a dark brown crust has formed on all sides, about 10 minutes per batch. Once the lamb is browned, remove to a plate and discard all but 2 tablespoons of the oil.
- 5 Add the onions, tomato paste, cinnamon stick, reserved garlic, and saffron to the remaining oil in the pot and sauté over medium-high heat. Using a wooden spoon, scrape up any browned bits that have stuck to the bottom of the pan and continue cooking until the onions begin to caramelize and soften, about 10 minutes. Season well with salt and pepper. Return the lamb to the pot and add the broth. Cook, covered, at a gentle simmer for 1 1/2 hours.
- 6 Once the lamb is almost knife tender, prepare the quince by running them under cold water to rub any fuzz off the skin. Cut each quince into 8 wedges, remove the cores, and add them to the stew. Stir in the honey and cook until the lamb and quince are tender but not falling apart, about 1 hour. To test that the lamb is done, remove a piece from the pot and set it on a clean plate. Press it with your thumb or the back of a spoon. If it yields easily and almost falls apart, it is done if it resists pressure, return it to the pot and continue cooking.
- 7 When the lamb is ready, taste the stew for seasoning and add more salt if necessary. Serve with couscous, farro, or steamed rice and Harissa.
Beverage pairing: Bonny Doon Le Cigare Volant, California. Though made in California, this wine is fashioned after the French Châteauneuf-du-Pape. Its Golden State origins, though, ensure that it has lots of wild blackberry and plum flavors to complement the lamb. The blend of Rhône grapes also gives the wine a complex mix of spices perfect for this stew’s Tunisian influence.
Spiced Lamb Meatball and Escarole Soup
What&rsquos more feel-good than a steaming pot of soup? Lindsay Maitland Hunt&rsquos spiced lamb meatball and escarole soup from her new cookbook, Help Yourself, is next on our list: It tastes like a million bucks (but takes less than an hour to make).
&ldquoThis soup was inspired by the flavors of intensely spiced lamb shawarma and the components of Italian wedding soup (subbing beans for the traditional pasta),&rdquo Maitland Hunt writes. &ldquoIf you prefer another green like Swiss chard, collards or beet greens, use those instead.&rdquo
We&rsquore bookmarking this to make every week until April.
Excerpted fromHelp Yourself © 2020 by Lindsay Maitland Hunt. Photography © 2020 by Linda Pugliese. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
3 large garlic cloves, minced
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons ground turmeric
2¾ teaspoons kosher salt, plus more as needed
1¼ teaspoons freshly ground black pepper
2 tablespoons extra-virgin olive oil
8 cups broth (homemade or high-quality store-bought)
1 large head escarole, torn into 2-inch pieces
1½ cups cooked gigante or cannellini beans or one 15.5-ounce can, drained and rinsed
1. Make the Meatballs: In a large bowl, mix the lamb, garlic, coriander, cumin, oregano, turmeric, paprika, 1 teaspoon of the salt and 1 teaspoon of the pepper. Pinch off 1 ounce (2 scant tablespoons) of the lamb mixture at a time and gently roll it into a ball with your hands. Place on a plate and repeat with the remaining lamb mixture.
2. In a large pot, heat the oil over medium-high heat. Add the meatballs and cook until golden brown and crispy on all sides, 7 to 9 minutes. Transfer to a plate. Pour off 3 tablespoons of the fat from the pan.
3. Make the Soup: Add the onions, ¼ teaspoon of the salt and the remaining ¼ teaspoon pepper to the fat remaining in the pot. Cook over medium-high heat, stirring often, until the onions are golden and everything is softened, 8 to 10 minutes. Add the tomato paste and cook, stirring continuously, for about 1 minute to cook off the raw tomato flavor. Add the broth and 1 teaspoon salt and bring to a boil.
4. Add the escarole, beans, meatballs, and remaining ¼ teaspoon salt and return the soup to a simmer. Cook until the escarole has wilted and the meatballs have cooked through, 4 to 6 minutes more. Taste and season with salt and pepper.
5. Ladle into bowls, sprinkle with flaky sea salt (if you want), and serve with a lemon wedge alongside.
- Pre-heat your oven to 200°C / 180°C (fan) / gas mark 6.
- Wash and bake the sweet potato in its skin until cooked through
- Fry the lamb mince, onion and garlic in a little oil until brown and allow to cool.
- Once the sweet potato is cool enough to handle, scoop out the middle and place in a bowl with the minced lamb. Discard the skins.
- For the spice mix, crush the chilli flakes, ground cinnamon, coriander seeds and cumin seeds into a fine powder.
- Add the crushed spices and the beaten egg to the lamb and sweet potato mixture and season to taste with salt and pepper.
- For the filo pastry, gently melt the butter in a pan with the cinnamon.
- Brush a sheet of filo with the butter and cinnamon mix and place another sheet on top. Brush again with the butter mixture and repeat again for a third sheet.
- Cut the stacked filo sheets in half so they look like squares. Cover with a tea towel to stop the pastry drying out.
- Repeat the whole process again with the remaining 3 sheets. You will now have 4 piles of buttered filo.
- With each stack of filo, place a spoonful of lamb mixture in the centre and brush the edges with a little water. Fold in half, corner to corner to make a triangle. Repeat until all of the filo is used up.
- Gently press and seal the edges.
- Brush both sides with the rest of the melted butter and cinnamon mix and place on a lined baking tray and bake for 10-15 minutes until golden brown.
CHEF’S TIP Try one of these with a mug of your favourite soup.