Lamb Tahini Filo Parcels

Name: Lamb Tahini Filo Parcels
Prep time: 35 min
Cook time: 5 min
Yield: 20-24
Cuisine: Middle Eastern

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roubashahin.com.au

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These crispy lamb tahini filo parcels are packed with flavour and so easy to make. Mum rolled them up in no time—we’d dip them in yogurt and enjoy!

PREP TIME

35 minutes

COOK TIME

5 minutes

SERVES

20-24

About this recipe

These lamb tahini filo parcels are packed with bold Middle Eastern flavours, wrapped in crisp filo pastry, and perfect for frying or baking. The filling is inspired by my Laham B Ajeen—a spiced lamb mixture my mum used to make with ease. It was so delicious, she’d sometimes roll it into pastries instead. My dad (Allah yerhamou – RIP) loved these as part of his mezze, especially in the evening. Mum would roll them up in no time, and we’d dip them in yogurt—some of my best memories.

This filling is the real deal. It’s the same base I use for my lamb spring rolls, but filo adds an extra flaky crunch. If you’ve tried my chicken musakhan filo rolls, you’ll love this version too. The tahini, pomegranate molasses, and vinegar bring out an irresistible balance of rich, tangy, and nutty flavours. Whether you fry or bake them, they’ll disappear fast!

Ingredients

3 tablespoons olive oil
500 grams lamb mince
1 onion diced finely
salt to season
1 teaspoon Bharat
2 tablespoon white vinegar
¼ cup tahini (hulled)
2 tablespoons pomegranate molasses
1 tablespoons yogurt
Handful of roughly chopped parsley
Filo sheets, cut into strips (approximately 20 cm x 8 cm)
Flour and water paste (for sealing if frying)
Melted butter or oil (for brushing if baking)

Notes from Rouba

Be careful not to overfill the roll sheets, as this can cause them to burst open while frying.
Bharat or 7-spice blend. You can find it at Middle Eastern grocery stores and various supermarkets. Otherwise, you can substitute with 5 spices or allspice.
To meal prep, freeze your lamb rolls after rolling them up. Just place them on a tray lined with baking paper and put the tray in the freezer. Once the rolls are fully frozen, you can transfer them to a bag or container. They won’t stick together.
If you’re using one tray, you can add more rolls to it as soon as the previous ones are frozen enough not to deform. Once all the rolls are fully frozen, you can transfer them to a bag or container for long-term storage.
You can swap lamb for beef mince, but lamb adds a more authentic flavour.
Serve with yogurt for dipping—it complements the tahini-rich filling perfectly.

Method

Step 1. Prepare the Filling:

Heat olive oil in a pan over medium heat. Add the diced onion and sauté until soft. Stir in the lamb mince, season with salt and Bharat spice, and cook until cooked but not dry.

Add the white vinegar, tahini, pomegranate molasses, and yogurt. Stir well until combined, then immediately remove from heat and fold in the chopped parsley. Let the filling cool slightly.

Step 2. Assemble the Parcels:

Place two strips of filo pastry on top of each other lengthwise. Lay another two strips at a right angle to form a capital T shape.

Spoon about 2 tablespoons of the lamb filling in the center of the horizontal strip. Fold the sides in over the filling, then roll to enclose.

To Freeze:

Freeze your lamb rolls after rolling them up. Just place them on a tray lined with baking paper and put the tray in the freezer. Once the rolls are fully frozen, you can transfer them to a bag or container. They won’t stick together.

Step 3. For Frying

If Frying - Seal the edges with a flour and water paste.

Heat oil in a pan over medium heat and fry until golden, turning occasionally. Drain on paper towels.

For Baking:

For Baking: When assembling, it's best to lightly brush between the filo sheets with oil or melted butter before layering. Once assembled, arrange the parcels on a lined baking tray and brush the tops with more oil or butter. Bake at 180°C (350°F) for about 25 minutes, or until golden and crisp.