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Key Ingredient
Lamb fillo parcels (serimsek)
- Cuisine: Turkish
Ingredients
500g diced lamb
1 onion, finely chopped
1 tbspn olive oil
Salt and pepper
Sunflower/olive oil
One packet fillo pastry (hand-made thick fillo is good if available)
Preparation
Simmer lamb on lowest heat for 2 hours or until tender. No oil required. Grind cooked lamb in food processor.
Fry finely chopped onion in oil.
Mix ground meat and fried onion. Season to taste.
Spread sheet of pastry on bench and cut approx 8cm wide strips. Drizzle a little oil along the strips. Place 1/2 tablespoon of lamb mix at one end of each strip. Make triangular pouches from each strip and place all pouches on a baking tray.
Brush oil on pouches. Bake in pre-heated oven for 20-30 minutes
Turkish Restaurants
Displaying 10 of 33 Turkish Restaurants.
| Restaurant | Suburb | |
| 1. | Turkish Delight | Belconnen |
| 2. | Turkish Pide House | Jamison |
| 3. | Pasha's | Hobart |
| 4. | Efes One Turkish Restaurant | Albion |
| 5. | Pinarbasi Restaurant | Coburg |
| 6. | The Kilim Turkish Restaurant | Richmond |
| 7. | Galeri Bistro and Bar | Darling Harbour |
| 8. | Erciyes Restaurant | Redfern |
| 9. | Sahara Turkish Restaurant | Burwood |
| 10. | Ottoman Cuisine | Barton |
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Hot Tips
Rare roast beef
Using a meat thermometer helps to determine precisely when the beef is cooked to rare. Simply insert the thermometer into the centre of the thickest part of the beef (avoiding the bone, fat and gristle), it will be cooked to rare when it is 50°C, medium-rare will be 55°C, medium is a little over 60°C.
Glossary
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