Ladies’ fingers

Ladies’ fingers

By
From
Alimentari
Makes
20
Photographer
Lauren Bamford

Ladies’ fingers are a famous Lebanese pastry. This is a savoury version that has always been very popular on our mezze menu. It’s important to cook and eat these straight away (no problem really) as they can go a little soggy.

Ingredients

Quantity Ingredient
1 x 375g packet filo pastry
canola or sunflower oil, for deep-frying
see method for ingredients, to serve

Hashwee

Quantity Ingredient
500g minced lean lamb
1 large onion, finely diced
1 1/2 teaspoons salt
1 teaspoon see method for ingredients
2 tablespoons ghee
25g pine nuts

Method

  1. To make the hashwee, brown the lamb in a saucepan over medium heat for about 5 minutes, breaking up any clumps with a wooden spoon as you go. Add the onion while there are still juices in the pan and cook until the juices have evaporated. Add the salt and baharat and cook until fragrant. Turn the heat down to low. In a separate saucepan, melt the ghee over medium heat. Add the pine nuts and stir continuously for 3–4 minutes, until golden brown. Add the pine nuts and ghee to the mince, turn the heat up to medium, and cook, stirring, for 1 minute. Remove from the heat and set aside to cool.
  2. Remove the filo pastry from the packet and cut the roll into thirds. Unroll all three bundles and cut each length in half. Cover the pastry with a damp tea towel to stop it from drying out.
  3. On a clean surface, place three layers of pastry in a vertical strip and two layers in a horizontal strip, to form a crucifix shape. Spoon 1 teaspoon of the hashwee onto the intersection of the pastry strips.
  4. Fold the horizontal ends in to enclose the sides, then, starting at the shortest end near the filling, bring the vertical strip over the hashwee and roll away from you to form an enclosed cigar.
  5. Repeat with the remaining pastry and hashwee.
  6. Heat the oil in a deep-fryer, or in a medium-sized saucepan over high heat, until it reaches 175°C or until a cube of bread dropped into the oil turns brown in 20 seconds. Fry the fingers in batches for about 1 minute or until crisp and golden. Drain on paper towel.
  7. Serve immediately with labne for dipping.
Tags:
alimentari
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