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Ramadan recipes

Filo Fingers with Lamb Recipe

Filo Fingers with Lamb


Total Time :
Serves 8


Warm olive oil in a pan, cook onion and pine seeds over medium heat for 5 minutes or until golden brown.

Add lamb and cook over medium heat for 5-8 minutes. Add MAGGI Less Salt Chicken Stock cubes and water. Cook for another 3 minutes. Remove from heat and set aside to cool.

Add raisins, Mozzarella cheese, coriander, mint and black pepper to the meat mixture. Stir until well-combined.

Cut each Filo pastry sheet into 3 strips. Add a tablespoon of lamb mixture at one end side of the sheet. Fold the ends and roll to form a finger shape. Brush the ends with water to enclose.

Place fingers on an oven tray and bake in a 190°C hot oven for 15- 20 minutes until golden brown.

Serve with green mixed salad.

Nutritional Information

Per Portion of 300g

Energy : 409.00 Kcal
Protein : 16.00 g
Carbohydrate : 44.00 g
Fats : 18.00 g

Your Grocery List

  • 2 tablespoons olive oil
  • 1 onion or 150 g, finely chopped
  • 1 tablespoon pine seeds or 10 g, toasted
  • 400 g minced lamb
  • 2 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube
  • ¼ cup water or 60 ml
  • ¼ cup raisins, chopped
  • ½ cup low fat mozzarella cheese or 100 g
  • 2 tablespoons coriander leaves, chopped
  • 2 tablespoons fresh mint, chopped
  • 1 teaspoon ground black pepper
  • 1 packet filo pastry or 375 g

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