- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 tbsp pine nuts
- 9 oz lean lamb, ground
- 2 tsp ground cinnamon
- 2 tbsp Greek yogurt
- 1 small bunch flat leaf parsley, finely chopped
- All-purpose flour, for dusting
- 1 lb ready-made puff pastry sunflower oil, for deep frying
- sea salt and ground black pepper
Heat the oil in a heavy pan, stir in the onion and cook until transparent. Add the pine nuts, and as they begin to color, stir in the ground lamb. Cook for 4-5 minutes to brown the meat. Stir in the cinnamon and season well. Transfer the mixture to a large bowl, and leave to cool. Then beat in the yogurt and chopped parsley.
On a floured surface, roll out the pastry until it is thin. Cut 4-inch rounds and place 2 teaspoons of meat mixture onto each pastry piece. Dampen the edges with water and pinch together to seal. Heat enough oil in a pan to fry the pastries. In batches, place them in the hot oil for 4-5 minutes, until golden brown. Drain and serve.
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