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lamb lemon juice vegetable oil onions potatoes carrots long grain rice tomato puree Feta cheese parsley mint oregano garlic Cinnamon Ground orange zest salt phyllo butter eggs
Viewed: 46 - Published at: 5 years agoIngredients
- 1 small leg of lamb boned, cut into 1inch pieces, bones reserved
- 1 x lemon juice of 1
- 1/4 cup vegetable oil
- 1 each onions chopped
- 3 medium potatoes parboiled in their jackets, peeled and diced
- 1 large carrots parboiled, diced
- 3 cups long grain rice parboiled, drained
- 2 tablespoons tomato puree (passata)
- 1 cup feta cheese crumbled
- 1/2 cup parsley leaves fresh
- 2 Sprigs mint leaves fresh, chopped
- 1 teaspoon oregano dried
- 1 each garlic cloves
- 1 teaspoon cinnamon ground
- 1 each orange zest cut into pieces
- 1 x salt and black pepper freshly ground
- 16 each phyllo (filo) pastry sheets
- 6 tablespoons butter melted
- 3 large eggs hard-boiled, quartered
Method
- In a stock pot, cover the lamb bones with cold water.
- Simmer, covered for 1 hour.
- Strain, boil down to 1 cup, and set aside.
- Sprinkle the lemon juice on the lamb cubes.
- Heat the oil or butter in a heavy pan, add the onions and lamb, and saute the meat on all sides until the onions are soft without browning.
- Pour the onions, lamb, and juices into a large bowl.
- Add the diced potatoes and carrot, rice, tomato puree, cheese, parsley, mint, oregano, garlic, cinnamon, and fruit peel and season with salt and freshly ground pepper.
- Add enough reserved lamb broth for liquid while pie bakes, then mix with a wooden spoon.
- Butter the bottom and sides of a 9 x 12 x 3 inch pan.
- Spread 8 filo sheets, brushing the melted butter in between the sheets, making sure the pastry fits the sides and bottom of the pan.
- Pour in the filling, spreading evenly with a spatula.
- Place the egg quarters here and there across the top and cover with the remaining filo sheets, brushing with butter as before.
- Flute the edges with two fingers or a fork and brush the top with butter.
- Using a sharp knife, score the top 3 filo sheets into square or diamond shapes, or prick the homemade pastry with a fork.
- Bake for 40 to 50 minutes in moderately slow oven (325 F), raising the temperature to 350F (180C) F during the last 10 minutes.
- Remove from the oven and let stand on a rack for 15 minutes.
- Cut into diamonds or squares and serve warm.
