The spicy aromas of the Middle East will fill your kitchen when you prepare these surprisingly tasty little bundles that conceal countless ingredients. The combination of sweet, spicy and salty flavours creates an enticing flavour explosion.
6 sheets of filo pastry (defrosted in the packaging)
salt and pepper
Kitchen tools
Pestle and mortar
Baking paper
Preparation method
Pre-heat the oven to 200 ˚C.
Divide the hazelnuts, almonds and caraway seeds over a baking tray and roast in the oven for approx. 8 minutes. Leave to cool, then grind finely using a pestle and mortar. Place in a bowl.
Peel and finely grate the carrot. Slice the dates into small chunks. Scrub the lime, zest the green skin and squeeze the juice. Add the carrots, dates, lime juice and zest to the nuts. Halve the cayenne pepper lengthwise, remove the seeds and finely slice the flesh. Add cayenne pepper to taste. Crumble the goat cheese on top.
Reserve 12 long sprigs of chives. Finely chop the rest and add to the date mixture. Season with salt and pepper. Mix all the ingredients well.
Melt the butter in a saucepan on a low heat. Halve the sheets of filo pastry. Spread each sheet with melted butter. Layer two sheets of filo pastry overlapping the edges. Divide the filling over the pastry. Twist the edges to create a bundle. Press to seal. Tie the bundles with the reserved chives. Place them on a baking tray lined with baking paper. Bake the filo pastry bundles in the middle of the oven for approx. 15 mins. until golden brown and cooked.
