Antony Worrall Thompson

Baked Phyllo Triangles with Lamb and Moroccan Spices

¾ pound (350g) lean ground lamb
1 onion, finely chopped
2 garlic cloves, finely chopped
4 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon paprika
¾ teaspoon cinnamon
Large pinch of cayenne
Large pinch saffron threads, soaked in a little water
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper to taste
1 egg, lightly beaten
1 packet of store-bought phyllo dough
Melted butter

Combine the lamb, onion, garlic, cumin, ginger, paprika, cinnamon, cayenne, saffron, parsley, cilantro, salt and pepper in a frying pan and cook over a medium heat, uncovered and stirring occasionally. Cook for about 6 minutes, or until the moisture has completely evaporated and the lamb has cooked.

Drain off and discard the fat. Add the egg and continue to stir for about 1 minute, or until it is cooked.

Preheat the oven to 375ºF (190ºC).

Cut 3 inch (8 cm) wide strips of phyllo dough. Brush 1 strip with melted butter and place another one on top. Brush with the butter and place a heaped teaspoon of filling at one end.

Fold the corner in to make a triangle. Fold along the line as you would in folding a flag. Repeat with the remaining phyllo and filling.

Place on a greased baking sheet and bake for about 15 minutes, until golden.

Serve immediately, warm or at room temperature.