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                     ARNAKI SE FILLO (LAMB IN FILLO)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Greek                            Meats
                Lamb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Karen Mintzias
   6                    Boneless lamb leg steaks *
                        Freshly ground black pepper
   2       tb           Butter or oil
   2       md           Onions -- sliced
   1                    Garlic clove
  12                    Fillo sheets
     1/2   c            Butter -- melted
                        Salt
   3       md           Tomatoes -- peeled
   1       t            Rigani or oregano
 125       g            Feta cheese -- cut in 6 slices

  *Note: Lamb steaks should be about 2 cm (3/4 inch)
  thick.
  
  Serves: 6 Oven temperature: 200 C (400 F) Cooking
  time: 25-30 minutes
  
  Trim steaks of most of the fat and shape neatly -
  trimmings can be used in a ground lamb dish.  Season
  with pepper.
  
  Heat butter or oil in a frying pan and brown steaks
  quickly on each side - do not cook through.  Lift out
  onto a dish and leave until cool.  Add onions to pan
  and fry gently until transparent, add garlic and
  remove from heat.
  
  Brush a sheet of fillo pastry with melted butter and
  place another sheet on top, brushing again with
  butter.  Fold in half to make almost a square of
  fillo.  Put aside and cover wtih a dry tea towel, then
  one dampened with warm water.  Repeat with remaining
  fillo to give 6 prepared squares. Take one square and
  brush top with butter - leave remaining pastry
  covered. Place a lamb steak in the centre and season
  lightly with salt. Top with onion-garlic mixture and
  cover with 2 slices of tomato.  Sprinkle with a little
  rigani, salt and pepper and place a slice of feta
  cheese on top. Bring up ends of fillo pastry and
  double-fold over top.  Fold in ends as you would a
  package then tuck ends underneath.  This is known as a
  the chemist's (druggist's) fold.  Place on a buttered
  baking tray.  Repeat with remaining ingredients.
  
  Brush tops and sides of packages lightly with melted
  butter and bake in a preheated hot oven for 15
  minutes.  Serve immediately if possible, though they
  will survive in the oven with heat turned off for
  about 10 minutes. Garnish with parsley sprigs and
  serve with boiled green beans or zucchini dressed with
  olive and lemon juice.
  
  Note:  Medallions of lamb cut from a trimmed loin can
  be used instead of the steaks.  You will require 12,
  and place 2 in each package.
  
  From: "The Complete Middle East Cookbook" by Tess
  Mallos. ISBN: 1 86302 069 1
  
  Typed for you by Karen Mintzias
 


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