These are to the Moroccans what Cornish pasties and pork pies are to the British – and just as tasty. This is a simplified version of the Marrakesh market snack that still delivers on flavour and, of course, uses leftovers to make it super cheap. 


  • 100g couscous

  • 2 onions

  • 4 cloves of garlic

  • 60g sultanas

  • Olive oil

  • 1 teaspoon ground turmeric

  • ½ teaspoon cumin seeds

  • 250g leftover cooked lamb

  • 70g feta cheese

  • 4 large sheets of filo pastry

  • 1 tablespoon flaked almonds or sesame seeds

  • 1 heaped teaspoon icing sugar

  • ½ teaspoon ground cinnamon

  • 4 tablespoons fat-free natural

  • Yoghurt, to serve

  • 1 tablespoon harissa or chilli oil, to serve


  • 1.

    Pop the couscous into a small bowl, just cover with boiling water, then put a plate on top and leave for 10 minutes.

  • 2.

    Peel and finely chop the onions and garlic along with the sultanas and place in a large pan on a medium heat with a lug of oil, the turmeric and cumin seeds. Fry for around 15 minutes, or until softened, stirring occasionally.

  • 3.

    Finely shred the lamb, add to the pan and cook for a further 5 minutes, then remove the pan from the heat.

  • 4.

    Fluff up the couscous and stir it through the lamb mixture with the crumbled feta, then season to perfection, going heavy on the black pepper.

  • 5.

    Preheat the oven to 180c/gas 4.

  • 6.

    Working fairly quickly, as filo dries out easily, lay out the 4 pastry sheets on a clean work surface and brush with oil.  Divide the lamb mixture between them, laying it along the shortest edge of each sheet.

  • 7.

    Roll each one up halfway, fold in the sides, then continue rolling up like big cigars. Place them on a non-stick baking tray, brush the tops with a little oil and crumble over the almonds, or sprinkle with the sesame seeds.

  • 8.

    Sieve over the icing sugar and cinnamon from a height, then bake for around 25 minutes, or until golden and crisp.

  • 9.

    Serve with yoghurt, rippled with harissa or chilli oil, for dipping. Delicious with a simple green salad on the side.


TIP! Feel free to mix any leftover meat with these beautiful Moroccan flavours – whatever you’ve got will be delicious.


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