Ladies' Fingers (from the Middle East)

Ingredients: 1 roll filo pastry 1 kg minced meat 3 onions 50 g pine nuts Oil for frying Salt and pepper

Method:

1. Fry pine nuts in shallow oil and remove when brown. 2. Cook meat until brown, then add onions and pine nuts. 3. Cook for 15-20 minutes, then remove from heat. Drain excess oil. 4. Spread filo pastry out flat and cut into thirds. 5. Pull out two sheets, put some meat onto them and roll up tight. 6. Continue until pastry and meat is used up. 7. Heat oil until very hot and fry Ladies' Fingers until pastry is browned. 8. While frying, hold pastry down to keep rolls in shape. 9. Serve with homous and Tabouli.

Recipe compliments of Mrs Hill

[Bif Tek] [Kebee] [Kanefi] [Kefta] [Tabouli] [Sumboosac]