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Sorrar (Stuffed Filo)
Category : Arabic, Lamb, Mutton, Desserts and baking dishes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Heat a little of the cooking pan until very hot � about 5 mins.
- Add the butter and immediately add the onions, lamb and garlic and cook until very brown.
- Add the rice, carrots, peas and all the spices.
- Then add the stock.
- Season with salt and pepper.
- Bring to the boil and then simmer for 25 mins or until the rice is cooked.
- Remove from the heat and leave to cool.
- Layer 4 pieces of the pastry, each brushed with a little of the remaining butter.
- Cut the filo pastry into 4 large squares, about 10 cm x 10 cm in size.
- Place about 1 cup of the rice and lamb mix onto the centre of the filo pastry.
- Wrap it up like an Arabian money bag or sorrar.
- Brush the pastry with some melted butter and bake for 15 mins or until golden brown.
- Serve with yoghurt.
Ingredients:
3 kgs - lamb, stewing meat, chopped
2 kgs - carrots, finely chopped
� kg - peas
1 � kg - rice
100 gms - all spice
1 - whole garlic, chopped and crushed
30 gms - cloves
2 packets - filo pastry
500 gms - butter
3 kgs - lamb, stewing meat, chopped
2 kgs - carrots, finely chopped
� kg - peas
1 � kg - rice
100 gms - all spice
1 - whole garlic, chopped and crushed
30 gms - cloves
2 packets - filo pastry
500 gms - butter
RECIPES BY REHANA KHAMBATY
