Lamb Kofta Filo Spirals

• Meat

  • 800 g Lamb

• Produce

  • 50 g Currants
  • 25 g Flat-leaf parsley
  • 5 cloves Garlic
  • 5 Garlic cloves
  • 1 Long red chilli
  • 25 g Mint
  • 1 Onion, medium sized
  • 1 tbsp Parsley, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1 For the dipping sauce
  • 1 tbsp Lemon juice
  • 1/3 cup Tahini

• Baking & Spices

  • 1 tsp Allspice, ground
  • 1 tsp Black pepper, ground
  • 1 tsp Cinnamon, ground
  • 1 tsp Nutmeg, ground

• Oils & Vinegars

  • 1 Olive oil or spray oil

• Nuts & Seeds

  • 60 g Pine nuts, toasted

• Bread & Baked Goods

  • 16 sheets Filo pastry

• Dairy

  • 150 g Feta cheese

Found on nudefoodhero.com

Ingredients

• 800g minced lamb
• 1 medium sized onion, finely chopped
• 150g feta cheese
• 5 garlic cloves, crushed
• 60g toasted pine nuts
• 50g currants
• 25g flat leaf parsley, coarsely chopped
• 25g mint, coral chopped
• 1 long red chilli, deseeded and finely chopped
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground nutmeg
• 1 tsp ground black pepper
• 1 tsp salt.
• 16 - 20 sheets of filo pastry
• Olive oil or spray oil
• 1 egg, lightly beaten
• FOR THE DIPPING SAUCE (OPTIONAL): ½ cup natural yogurt
• ⅓ cup tahini
• 5 cloves garlic
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, coarsely chopped

Directions

• In a large bowl, place all the ingredients, except the filo pastry, egg and oil, and mix thoroughly until well combined (I use my hands for this and massage all the spices into the meat as much as possible - as if I’m kneading bread dough)
• On a clean surface lay out a sheet of filo pastry and either spray with spray oil and brush with olive oil. Place a second sheet of filo on top. Take 100g of the kofta mixture and, along one of the longest sides shape it into a long and thin sausage like shape - leaving a 1cm gap at each end. Carefully roll the sausage up in the filo - dont wrap it too tight otherwise it will be hard to roll into the spiral.
• Starting at on end, pinch together the filo to stop the kofta mixture from coming out, then slowly twist round and round to form a spiral. Pinch together the other end, and brush or spray oil so the end of the end sticks the rest of it.
• Repeat for the remaining mixture - should make between 8 and 10 spirals.
• Preheat your oven to 190°C/ °F.
• Place the spirals on a lined baking sheet and brush with the beaten egg. Place in the ben for 35 to 45 minutes or until the tops have browned nicely. Remove from the oven and serve hot or cold.
• FOR THE YOGURT-TAHINI DIPPING SAUCE: Combine all the dipping sauce ingredients in a bowl and store in the fridge until needed.