My Lovely Little Persian Lamb, Advieh & Sumac Straws

Persian Lamb, Advieh & Sumac Straws

I went out for something to eat in Watford last week with some friends and we went to a lovely little Lebanese restaurant. We had around ten different mezze plates and one of these was some little lamb pastries. They were so delightful that when I got home from my trip I decided to play around with some ingredients and some leftover leg of lamb that I had to make my own version for guests we had to stay with us on the weekend.

I decided on filo pastry instead of the shortcrust pastry that you would ordinarily use for a little dish like this because I love the crunch and lightness that filo pastry gives you and all of the flavour is given over to the filling instead of the pastry being the main event.

Instead of opting for my usual fragrant spices, this time I went for depth and warmth and used sumac and advieh. These two spices combined are absolutely wonderous! Needless to say these little beauties didn’t hang around long and even my guest that doesn’t eat lamb ate two of them so I would say they were a success and will make an appearance again soon! These are so quick and easy to make and definately worth a try!

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Lovely Little Persian Lamb & Advieh Filo Straws

Makes around 10-12 straws

5 minutes preparation/ 20 minutes cooking/2 minutes eating!


200 gm Left over leg of lamb or minced lamb (I used the left over payeh bareh and chopped it finely which worked brilliantly)

1 Finely diced onion

1 Tablespoon of advieh

1 Teaspoon of sumac

5 Ready made filo pastry sheets


Pre heat the oven to 180′ (fan)

Slice the filo pastry into quarters and cover with a damp cloth until ready to use

Add some olive oil to a pan and fry off the onions until clear

Add the mince or finely chopped lamb and fry off until brown (or hot to touch if using left over meat)

Add the advieh and sumac and fry for a further minute

Melt 3rd cup of butter

Using a pastry brush coat a sheet of filo pastry with the butter and place a heaped teaspoon of the lamb mixture onto the middle.

Fold the filo over until it is all tucked in and looks like a straw. Butter a further two sheets of filo and wrap the parcel twice more and place onto a greased baking sheet.

Repeat until all the pastry and lamb mixture has been used.

Place in the pre heated oven and bake for 20 minutes turning once in between.

When the pastry is golden brown remove and serve. These are delicious with ‘mast o khiar’ (recipe on my blog) or with natural yogurt with some chutney stirred into it. Nooshe Jaan!



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