B00CU1W244_EBOK

ce the burekas on the prepared trays, seam-side down,
mb burekas with
nnel and orange salad
20 mins COOK 50 mins
h, crisp, and flaky, burekas are the Middle Eastern version
sausage roll (without the tomato sauce, of course), and
ke for a delicious lunch. Use leftovers from the braised
b shank recipe.
heat the oven to 200°C and line one or two baking trays with
ce the sliced fennel in a single layer on the prepared tray/s,
son to taste with salt and pepper and spray with cooking oil.
st for 20–25 minutes until tender and golden. Remove from
oven and, when cool enough to handle, roughly chop ¼ of
fennel, reserving the rest for the salad. Reduce the oven temperature
large bowl, combine the chopped roast fennel and fronds,
shredded lamb, spinach, fennel seeds, raisins, feta and
amon. Season to taste with salt and pepper and mix well.
ay a sheet of filo pastry with cooking oil and fold in half
gthways. Spoon ¼ of the lamb mixture along one long edge,
ving a 5 cm border. Fold in the short edges, then fold to
lose. Spray again with cooking oil. Repeat with the
aining filo sheets and lamb.