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Moroccan beef triangles

  • 0:45 Prep
  • 0:15 Cook
  • 6 Servings


  • 1/3 cup burghul (cracked wheat)
  • 400g lean beef mince
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1/3 cup pine nuts, toasted, chopped
  • 1/2 cup frozen peas and corn, thawed
  • 12 sheets filo pastry
  • Olive oil cooking spray
  • Tzatziki dip, to serve


  • 1
    Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place burghul in a bowl. Add 1/2 cup cold water. Stand for 20 minutes. Drain, squeezing out excess liquid.
  • 2
    Combine burghul, beef, cumin, turmeric, paprika, pine nuts, peas and corn in a bowl.
  • 3
    Place 1 filo sheet on bench. Spray with oil. Fold in half lengthways. Place 1/4 cup burghul mixture on 1 corner of pastry, 1cm from edge. Flatten slightly. Fold over diagonally to form a triangle. Continue folding, retaining triangle shape. Place on prepared tray. Repeat with remaining pastry, olive oil spray and beef mixture.
  • 4
    Spray triangles with oil. Bake for 15 minutes or until lightly browned and cooked through. Serve with tzatziki.

Source: taste.com.au


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