Name: Lebanese lamb rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 400 gram (1 1/2 cups) kumara, peeled, finely chopped; 500 gram lamb mince; 2 clove garlic, crushed; 1 teaspoon ground cumin; 1 teaspoon cinnamon; 18 sheets (375g packet) filo pastry; Salad; 1 telegraph cucumber, sliced; 1/3 bunch mint leaves; 3/4 cup greek yoghurt; sumac, to sprinkle

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

400 gram (1 1/2 cups) kumara, peeled, finely chopped

500 gram lamb mince

2 clove garlic, crushed

1 teaspoon ground cumin

1 teaspoon cinnamon

18 sheets (375g packet) filo pastry

Salad

1 telegraph cucumber, sliced

1/3 bunch mint leaves

3/4 cup greek yoghurt

sumac, to sprinkle

Method

1.Preheat oven to hot, 200°C. Lightly grease a large oven tray.

2.Heat oil in a large frying pan on high. Saute onion and kumara 4-5 minutes, until onion is golden.

3.Add mince; cook 4-5 minutes, breaking up lumps as it cooks. Stir in garlic and spices; cook 1 minute. Season to taste; cool.

4.Layer 6 sheets filo, spraying each with oil. Cut lengthways into 4 equal strips.

5.Spoon 1/3 cup mince mixture lengthways along pastry strips. Fold over one long side, tuck in short ends, then roll over to enclose completely. Repeat with remaining pastry and filling.

6.Place on tray, seam side down. Bake 12-15 minutes, until crisp and golden.

7.Meanwhile, to make salad, in a bowl, combine cucumber and mint. Top with yoghurt and a sprinkle of sumac.

8.Serve lamb rolls with salad.

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Ingredients

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