Turkish Lamb, Ricotta And Egg Filo Pie Recipe

Posted on
 Heat oil in a large frying pan over medium Turkish lamb, ricotta and egg filo pie recipe

This Middle Eastern-inspired filo pie is a weeknight winner.

0:20 Prep | 0:50 Cook | 6 Servings  | Easy

Super Food Ideas

INGREDIENTS

2 teaspoons extra virgin olive oil
500g lamb mince
1 brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 teaspoon mixed spice
1/2 teaspoon ground cardamom
1 teaspoon sweet paprika
500g fresh ricotta
100g fetta, crumbled
2 eggs, lightly beaten
1/3 cup chopped fresh flat-leaf parsley leaves
14 filo pastry sheets
Olive oil cooking spray
Extra 6 eggs
Lemon cheeks, to serve
Plain Greek-style yoghurt

METHOD

Step 1 Preheat panggangan to 200C/180C fan-forced. Grease a 3cm-deep, 20.5cm x 30cm (base) baking dish.

Step 2 Heat oil in a large frying pan over medium-high heat. Add mince. Cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add onion. Cook for 3 minutes or until just softened. Add garlic and spices. Cook, stirring, for 1 minute or until fragrant. Transfer to a heatproof bowl. Cool for 5 minutes. Add ricotta, fetta, beaten egg and parsley. Season with salt and pepper. Stir to combine.

Step 3 Place 2 filo sheets side by side, slightly overlapping on long sides. Spray with oil. Place in base of prepared dish, allowing filo to overhang on all sides. Repeat with another 6 sheets of filo. Press lamb mixture over filo sheets in dish. Make 6 indents in lamb mixture. Crack 1 egg into each indent.

Step 4 Layer remaining filo sheets on top of each other, spraying with oil in between each layer. Place on top of lamb mixture. Fold over excess pastry around edges to create a border. Spray with oil. Bake for 30 to 40 minutes or until pastry is golden and filling is set. Stand for 5 minutes. Serve with lemon and yoghurt.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *