Your family and guests will be delighted when you serve this lamb dish for your
4 tablespoons olive oil
1 pound ground lean lamb
1/2 cup red or green bell peppers, finely diced
1/2 cup scallions, finely chopped
1 cup chicken broth
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon ground cinnamon
3/4 cup couscous
2 tablespoons fresh parsley, finely chopped
Salt and pepper to taste
2 tablespoons unsalted butter
20 sheets Athens Fillo Dough (9 x14-inches), thawed
2 tablespoons fresh parsley, finely chopped, for garnish
In a large skillet, heat 1 tablespoon oil over medium heat. Add lamb, bell
peppers and scallions to the skillet. Cook for about 5 minutes or until lamb
is browned and bell peppers are tender.
Remove from heat. Place the mixture in a colander and drain well. Let mixture
cool to room temperature.
In a small saucepan, add chicken broth, 1 tablespoon oil, red pepper flakes
and cinnamon. Bring to a boil, and then add couscous.
Remove from heat, cover the pot and let couscous stand for 5 minutes.
Fluff couscous with fork and cool to room temperature.
In a large bowl, combine couscous with lamb mixture. Add parsley, salt and
pepper to taste.
In a small saucepan, melt 2 tablespoons butter with 2 tablespoons olive
oil over medium heat. Layer 5 fillo sheets, lightly brushing each sheet with
the butter-oil mixture. Cut two 7-inch circles from the fillo. Place each circle
into a 5-inch by 1 1/2- inch deep individual ramekins pressing fillo against
bottom and sides. Repeat once to make 4 ramekins.
Divide lamb mixture into 4 equal parts and fill fillo. Slightly fold in
fillo over the filing. Do not completely enclose filling.
Bake ramekins in preheated 350 degree F oven for 20 – 25 minutes or until
Serve warm on a serving plate and garnish with parsley.