Dried currants and cinnamon add sweetness to the spicy lamb filling wrapped in crisp pastry. If you like, slip a mint leaf under the pastry when rolling up the rolls.
- Portion size 48 servings
- Credits : Holiday Best 2013
Yogurt Mint Sauce :
MethodFilling: In large Dutch oven, heat oil over medium-high heat; brown lamb all over. Drain off fat. Add onion, garlic, cumin, cinnamon, cayenne pepper and salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
Add broth, 1 cup water, currants, tomato paste and lemon juice; bring to boil. Reduce heat, cover and simmer until lamb is falling-apart tender, 1-1/2 to 2 hours. Remove from heat.
With potato masher or fork, mash to break lamb into strands; stir in bread crumbs. Let cool. Stir in egg. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Place 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Cut sheet crosswise into four 3-inch (8 cm) wide strips. Brush each with some of the butter.
Spoon level 1 tbsp filling 1 inch (2.5 cm) from 1 end of each strip; shape filling into 2-inch (5 cm) long log parallel to end. Fold end then long edges of phyllo over filling; roll up tightly. Brush rolls with butter. (Make-ahead: Freeze on baking sheet; store layered between waxed paper in airtight container for up to 3 weeks. Bake frozen, adding 2 to 5 minutes to baking time.)
Bake on parchment paper–lined baking sheet in 400°F (200°C) oven until golden and filling is hot, 13 to 15 minutes.
Yogurt Mint Sauce: Stir together yogurt, mint and lemon juice. Serve with rolls.
Nutritional facts per piece: about
- Sodium 116 mg
- Protein 3 g
- Calories 68.0
- Total fat 4 g
- Cholesterol 16 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
- Iron 4.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 2.0