Cheese and mint rolls recipe - How to make cheese and mint rolls

The Lebanese Recipes Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try  Cheese and mint rolls recipe. Enjoy cooking Tasty Middle eastern food and learn how to make Cheese and mint rolls.

An easy filo pastry "spring roll" adapted from a recipe in the book Tamarind and Saffron by the brilliant Claudia Roden.

 Ingredients

     150g feta
     150g ricotta
     1 egg, lightly beaten
     2 tbsp chopped mint
     2 tbsp chopped dill
     1 tbsp chopped spring onions
     Freshly ground pepper
     1 pack filo pastry, thawed
     60g butter, melted

Method

Mash the feta and ricotta together with a fork, then beat in the egg, mint, dill, onions and pepper.
Remove one sheet of filo pastry (keeping the others under a damp cloth) and cut into three strips about 15cm x 30cm. Brush lightly with melted butter, then place a scant tablespoon of the filling at one end, and roll as if for a spring roll, tucking the ends in as you go. If it tears, use two buttered sheets of filo instead of one. Place the roll, seam-side down, on a lightly oiled baking tray and brush with the melted butter. Repeat the process with remaining sheets and filling. Bake at 160C for 10 to 12 minutes or until crisp and golden, and serve. The rolls will soften as they cool but will crisp again if briefly reheated before serving.

Makes 18, serves 4 to 6



Chef: Jill Dupleix Photo: Marina Oliphant Source: The Sydney Morning Herald Friday August 14, 2009 Middle Eastern, Quick, Contemporary, Vegetarian, Kid-friendly, Finger food
 
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Harissa lamb with chickpeas and parsley

Enjoy cooking tasty middle eastern dish of Slow-roast harissa lamb shoulder with chickpeas and parsley. Learn how to make the best Harissa lamb with chickpeas and parsley. This recipe consists of harissa, lemon, olive oil, onion, garlic, lamb, dried chickpeas, cumin seeds, and parsley.

Cooking Time Prep time 30 mins, cook 6 hrs (plus marinating, resting)

Ingredients Serves 4
75 gm harissa (see note)
2 lemons, finely grated rind and juice only
1 tbsp extra-virgin olive oil
1 Spanish onion, cut into wedges
12 garlic cloves, smashed
1.4 kg piece of lamb shoulder, bone in
Crushed chickpeas
400 gm dried chickpeas, soaked overnight in cold water, drained
1 litre (4 cups) chicken stock
75 ml extra-virgin olive oil
1 Spanish onion, thickly sliced
1 garlic clove, finely chopped
2 lemons, finely grated rind and juice only

Cumin and parsley dressing
3 tsp cumin seeds
80 ml (1/3 cup) extra-virgin olive oil
2 garlic cloves, thinly sliced
2 lemons, juice only (or to taste)
¾ cup coarsely chopped flat-leaf parsley

Preparation

1. Combine harissa, lemon rind, juice and oil in a bowl, season to taste. Scatter onion and garlic in the base of a roasting pan. Place lamb on top, skin-side up, rub with harissa mixture, cover with plastic wrap, refrigerate for 3 hours.
2. Preheat oven to 150C. Bring lamb to room temperature, add 250ml water to pan, cover with foil, roast for 2½-3 hours, reduce heat to 120C, cook until meat falls from the bone (2½-3 hours). Rest for 10 minutes, coarsely shred.
3. Meanwhile, for crushed chickpeas, place chickpeas in a large saucepan, add stock and 1.25 litres cold water, bring to the boil over medium-high heat, cook until very tender (45-50 minutes), do not drain. Process in a food processor until coarsely chopped, add 60ml oil, process to a coarse paste. Heat remaining oil in a separate saucepan, add onion and garlic, stir occasionally until tender (4-5 minutes), add chickpea mixture with lemon rind and juice, season to taste and keep warm.
4. Meanwhile, for dressing, dry-roast cumin in a small saucepan (1-2 minutes). Add oil and garlic, cook over low heat until garlic is golden and fragrant, remove from heat, add lemon juice, season to taste. Stir in parsley, serve with lamb and chickpeas.

Note Harissa is a north African chilli paste, available from select grocers and delicatessens.

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