Lamb pulp in crispy filo pastry
6 servings
60 minutes
Recipe by Evgeny Mikhailov, chef of the Drinks @ Dinners restaurant.
1
Slice the onion into strips and fry in vegetable oil until golden brown.
- Onion: 3 kg
- Vegetable oil: 50 ml
2
Fry the lamb on all sides in vegetable oil until golden brown. Place the meat in a deep dish, add fried onions, and pour in wine and broth.
- Mutton: 1 kg
- Vegetable oil: 50 ml
- Onion: 3 kg
- Chicken broth: 5 l
3
Place the spices (star anise, coriander, cinnamon, garlic) in a cloth bag and set it next to the meat. Cover the container with a lid and leave it in a preheated oven at 120 degrees for 12-14 hours; the meat should become very tender and literally fall apart into fibers.
- Anise (star anise): 5 g
- Coriander seeds: 5 g
- Cinnamon sticks: 10 g
- Garlic: 20 g
4
Remove the tray, take out and discard the spice bag. Pour the contents of the tray into a strainer placed over a bowl to save the broth.
5
Carefully tear the meat into fibers, add the onion and raisins with which the lamb was roasted.
- Mutton: 1 kg
- Onion: 3 kg
- Raisin: 150 g
6
Chop parsley, cilantro, garlic, mint, and basil finely and add them to the meat. Add enough broth in which the lamb was baked so that the meat with herbs looks like juicy minced meat. Mix everything.
- Parsley: 20 g
- Coriander: 20 g
- Garlic: 20 g
- Fresh mint: 20 g
- Basil: 20 g
- Chicken broth: 5 l
7
Take a baking dish with 2 cm sides. Spread the prepared lamb mince evenly in it and place it in the freezer. The mince should freeze well.
8
Cut the minced meat into strips 6 cm long and 2 cm wide.
9
Divide the filo dough into four parts. Wrap strips of minced meat in it.
- Filo dough: 1 piece
10
Place the finished 'patties' on a baking sheet, brush with butter. Bake in a preheated oven at 180 degrees for 25 minutes.
- Vegetable oil: 50 ml
11
Prepare a side dish. Peel the carrot, cut it lengthwise into quarters, then into half-centimeter slices. Sauté the carrot in butter in a deep pan, adding the broth left from roasting meat. Pour carrot juice into the pan, add peas and cumin, and mix. Simmer until the carrot is soft.
- Carrot: 50 g
- Vegetable oil: 50 ml
- Chicken broth: 5 l
- Carrot juice: 20 ml
- Boiled peas: 50 g
- Zira: 20 g
12
Place the side dish in deep plates (100 grams per serving), then top each plate with 2 pastries. Optionally garnish with a segment of grilled lamb rack.
13
Salt the greens, drizzle with olive oil and lemon juice. Place on pastries and serve immediately.
- Vegetable oil: 50 ml