Lamb Tahini Filo Parcels - Rouba Shahin Middle Eastern Cooking
These crispy lamb tahini filo parcels are packed with flavour and so easy to make. Mum rolled them up in no time—we’d dip them in yogurt and enjoy!
Ingredients
- 3 tablespoons olive oil
- 500 grams lamb mince
- 1 onion diced finely
- salt to season
- 1 teaspoon Bharat
- 2 tablespoon white vinegar
- ¼ cup tahini (hulled)
- 2 tablespoons pomegranate molasses
- 1 tablespoons yogurt
- Handful of roughly chopped parsley
- Filo sheets, cut into strips (approximately 20 cm x 8 cm)
- Flour and water paste (for sealing if frying)
- Melted butter or oil (for brushing if baking)
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