Lebanese Lamb Rolls With Cucumber Salad - cooking recipe

Ingredients

None None Lebanese Lamb Roll
1 tbsp olive oil
1 None onion, finely chopped
1 lb sweet potatoes, peeled, finely chopped
1 lb ground lamb
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp cinnamon
18 sheets phyllo dough (about 13 oz)
None None Olive oil cooking spray
None None Salad
1 None cucumber, sliced
1/3 bunch mint
1/2 cup plain Greek yogurt
None None Sumac, to sprinkle

Preparation

Preheat oven to 400\u00b0F. Lightly grease a large baking sheet.
Heat oil in a large frying pan on high. Saute onion and sweet potatoes 4-5 minutes, until onion is golden.
Add lamb and cook 4-5 minutes, breaking up lumps as it cooks. Stir in garlic and spices and cook 1 minute. Season to taste; cool.
Layer 6 sheets phyllo, spraying each with oil. Cut lengthways into 4 equal strips.
Spoon 1/3 cup lamb mixture lengthways along phyllo strips. Fold over one long side, tuck in short ends, then roll over to enclose completely. Repeat with remaining pastry and filling.
Place on baking sheet, seam side down. Bake 12-15 minutes, until crisp and golden.
Meanwhile, to make salad, combine cucumber and mint. Top with yogurt and a sprinkle of sumac.
Serve lamb rolls with salad.