Middle Eastern Sausage Rolls

Serves 4

Time 50 minutes

Ingredients

Sausage Roll Filling

250g minced lamb

½ lemon, zest 

1 tsp zaatar

½ tsp dried chilli flakes

2 heaped tsp tomato paste

2-3 tbsp currants

½ tsp sumac 

2-3 tbsp pine nuts

½ white onion, diced

1 clove garlic, diced 

1 bunch mint, finely chopped

1 bunch parsley, finely chopped

1 bunch coriander, finely chopped

Salt & pepper

375g kataifi pastry 

½ cup butter, melted

¼ cup pistachios, roughly chopped 

1 tbsp smoked paprika

To serve

Labneh

Fresh mint & parsley

Sumac

Extra virgin olive oil

Method

Preheat the oven to 200C. Allow your kataifi to come up to room temperature. 

In a bowl combine the ingredients for the sausage roll filling, use your hands to mix together to ensure all of the ingredients are distributed throughout the mince. 

Gently loosen the kataifi pastry strings and spread them out into a long strip, about 2-3 inches in width. Brush the pastry with butter and sprinkle with a pinch of paprika and pistachios. Place a spoonful of the mince at one end of the pastry and roll to encase the mince in the kataifi. Brush with melted butter and place on a lined baking tray. Repeat until you’ve used all of your filling. 

Bake the sausage rolls in the oven for 15-20 minutes or until golden brown and cooked through. 

Place a spoonful of labneh in the centre of the plate, place a sausage roll in the centre of the labneh and sprinkle with sumac, pistachios, top with parsley lemon juice and a drizzle of extra virgin olive oil to serve.