Prep Time: 15 minutes plus cooling time
Cooking Time: +- 35 minutes
Serves: 4
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Fragrant Lamb Phyllo RollsMediterranean Delicacies is a well known brand among foodies and many households. I’ve been using their delicious products for years, so when these guys approached me to partner with them, I was pretty stoked. The brief was to develop a dish using their vast range of products and to make sure it has a bit of an ‘afro chic’ feel to it. My interpretation of ‘afro chic’ is the vibrant colours, a trendy chevron pattern, rustic texture and rose gold/copper worked into the styling. The flavours of this dish lends itself toward North African and Middle Eastern Cuisine. So very diverse. Isn’t that what Africa is all about?

I chose to work with Mediterranean Delicacies’ Phyllo Pastry, Pinenuts, Zaatar Hummus and Tzatiki. The filling is a combination of lamb mince, fragrant spices, dates, pine nuts, feta and fresh herbs. The filling is rolled in layers of generously buttered phyllo pastry, cut into portions and baked until golden and crispy. It is simply mouthwatering served with a rocket, pomegranate and red onion salad AND the Zataar Hummus and Tzatiki is an absolute must!

Lamb phyllo rollsFragrant Lamb, Date & Pinenut Phyllo Rolls

Ingredients
400 g lamb mince
15 ml olive oil
45 ml Mediterranean Delicacies’ Pinenuts [or replace with slivered almonds]
1 onion, finely chopped
2 cloves of garlic, crushed
10 ml ground cumin
5 ml ground coriander
5 ml dried oregano
2.5 ml smoked paprika
2.5 ml dried chilli
125 g pitted dates, finely chopped
100 g feta, crumbled
60 ml chopped fresh coriander
30 ml chopped fresh mint
zest of 1 orange (optional)
Freshly ground salt and pepper to taste

4 sheets of thawed out Mediterranean Delicacies’ Phyllo Pastry
100 g butter, melted
dried oregano for sprinkling

To serve:
50 g wild rocket
60 ml pomegranate rubies
1 small red onion, thinly sliced
1 x tub Mediterranean Delicacies’ Zaatar Hummus
1 x tub Mediteranean Delicacies’ Tzatiki

Method
In a large pan, brown the mince in olive oil then remove from the pan. Toast the pinenuts in the same pan for a few seconds – keep a watchful eye. Remove from the pan.
Add a little more oil if needed and fry the onion, garlic, spices and dates until softened and fragrant. Add the mince and pinenuts back to the pan and stir until evenly combined and heated through. Remove the mince mixture from the pan and allow to cool to room temperature in a large bowl.
Once cooled, add the feta, fresh herbs and zest – mix until well combined. Season with salt and pepper to taste.
Preheat the oven to 180 Degrees Celsius.
Generously butter and layer 4 sheets of phyllo on top of one another.
Spread the cooled mince mixture out and gently roll into a long sausage shape. Trim off the edges slightly and with a sharp knife, cut into 4 equal portions.
Place onto a lined baking tray and give the phyllo rolls one last brushing of melted butter. Sprinkle with a little oregano.
Bake for 20 – 25 minutes or until golden and crispy.
Toss the rocket, pomegranate rubies and red onion together, drizzle with some olive oil and serve with the freshly baked lamb phyllo rolls. Enjoy with lots of tzatziki and zaatar hummus. Delish with a glass or two of Shiraz.

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Mediterranean delicacies
                                      [This is a sponsored blog post in partnership with Mediterranean Delicacies]

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