Spiced Lamb Triangles
Add a touch of Middle Eastern elegance to your table with these irresistible Spiced Lamb Triangles—a perfectly flaky, flavor-packed appetizer or snack. Ground lamb is infused with aromatic spices like cumin, coriander, and paprika, then brightened with fresh parsley and mint for a vibrant twist. Wrapped in buttery, golden phyllo pastry, these savory delights are baked to perfection, creating a crisp, satisfying crunch with every bite. Easy to prepare and ideal for parties or family gatherings, they’re served with creamy plain yogurt for a deliciously cool contrast. With minimal effort and big flavor, these Spiced Lamb Triangles are destined to become a crowd favorite!
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Recipe Information
Ingredients
- 500 grams Lamb mince
- 1 medium (finely chopped) Onion
- 3 minced Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (chopped) Fresh parsley
- 2 tablespoons (chopped) Fresh mint
- 2 tablespoons Olive oil
- 12 pieces Phyllo pastry sheets
- 100 grams Butter, melted
- 1 cup Plain yogurt (for serving)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
Add the ground lamb to the skillet and cook, breaking it apart with a wooden spoon, for 6-7 minutes until browned.
Stir in the ground cumin, coriander, paprika, cayenne pepper, salt, and black pepper. Cook for 2-3 more minutes to combine the flavors.
Remove the lamb mixture from heat and stir in the chopped parsley and mint. Set aside to cool slightly.
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Prepare your workspace to assemble the triangles. Lay a phyllo sheet flat on a clean surface. Brush it lightly with melted butter, then place a second sheet on top and brush with butter again.
Cut the stacked phyllo sheet into four equal vertical strips (approximately 6 inches wide, depending on the pastry size).
Place a tablespoon of the cooled lamb mixture at the bottom corner of one strip. Fold the bottom corner of the strip up to form a triangle, enclosing the filling. Continue folding up the strip in a triangular shape until the end. Brush the outside with melted butter and place the triangle on the prepared baking sheet.
Repeat this process with the remaining phyllo sheets and lamb mixture until all triangles are assembled.
Bake the triangles in the preheated oven for 20-25 minutes, or until golden and crisp.
Serve warm with plain yogurt as a dipping sauce.
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.5 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
