Arnaki se fillo (lamb in fillo)
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Arnaki se fillo (lamb in fillo)
  Lamb    Greek  
Last updated 6/12/2012 12:55:59 AM. Recipe ID 18005. Report a problem with this recipe.
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      Title: Arnaki se fillo (lamb in fillo)
 Categories: Greek, Meats, Main dish
      Yield: 6 servings
 
      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 ts 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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Recipe ID 18005 (Apr 03, 2005)

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