Lamb Rolls with Filo Dough
Nutritional values
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 750 mg | (19 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 297 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 500 grams Ground lamb
- 2 Tbsps Madras Curry paste
- 2 Tbsps Tomato paste
- salt
- freshly ground peppers
- 350 grams Filo dough
- olive oil
Preparation steps
Peel the onion and garlic, chop finely and sauté in hot oil until translucent. Add the lamb and cook until crumbly, stirring. Add the curry paste and tomato paste and season with salt and pepper. Remove from the heat and let cool.
Preheat the oven to 200°C (approximately 400°F) convection.
Cut the filo dough into 30 x 30 cm sheets (approximately 12 x 12 inches). Brush with olive oil and stack together. Cut into 4 rectangles approximately 15 x 30 cm (approximately 6 x 12 inches). Distribute the filling along the center of the filo dough rectangles and roll up. Place on a baking sheet lined with parchment paper, seam-side down, and brush with olive oil. Bake for about 20 minutes, until golden brown.
Remove from the oven and cut into 3 pieces to serve.
