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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at roubashahin.com.au.
Ingredients
- 3 tablespoons olive oil
- 500 grams lamb mince
- 1 onion diced finely
- salt to season
- 1 teaspoon Bharat
- 2 tablespoons white vinegar
- ¼ cup tahini hulled
- 2 tablespoons pomegranate molasses
- 1 tablespoon 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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