BRIOUATS WITH DATES

Makes 30

50g pistachio nuts, chopped

8 dates, pitted and chopped

500g lamb mince

1 onion, finely diced

Handful coriander, chopped

2 tsp paprika

1 tsp cinnamon and a little extra

1 tsp ground cumin

1/2 tsp cayenne pepper

Sea salt and freshly ground pepper

2 Tbs vegetable oil

2 eggs

15 sheets phyllo pastry

80g butter, melted

Vegetable oil for frying

In a mixing bowl combine the mince, onion, pistachios, dates, coriander, all the spices and season with salt and pepper

Mix until combined thoroughly

Place a saucepan on a high heat and add 2 tbsp. vegetable oil

Add the mince mixture and cook until the meat is brown

Add one egg at a time and cook until the egg scrambles through the mixture

Remove from the heat and allow to cool slightly

Place a sheet of filo pastry in front of you length ways away from you

Slice the pastry in half giving you two long lengths

Brush each sheet with melted butter

Place a tablespoonful of the mixture at the end closest to you

Roll the pastry around the filling tucking in the sides, the brushing the end with butter to seal the pastry

Re-peat the process working swiftly so the phyllo pastry does not dry out

Set a saucepan filled with vegetable oil over a high heat

Heat the oil to 180°C

Carefully place the Briouats in the oil for 3 - 4 minutes or until golden brown

Remove and drain on some kitchen towel

Dust with cinnamon and serve with a herbal tea

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