Persian sweet potato triangles recipe
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Persian sweet potato triangles recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Persian sweet potato triangles.
2 tsp ground cumin
1 1⁄2 tsp ground cinnamon
1 tbs extra virgin olive oil
1 small red onion, finely chopped
45g (1/4 cup) sultanas
1 1/2 tsp finely grated fresh ginger
200g (1 3/4 cups) grated sweet potato
250g pkt microwave brown rice, cooked
2 tbs chopped pistachio kernels
1⁄2 cup fresh coriander leaves, chopped
100g soft reduced-fat feta, crumbled
8 sheets filo pastry
70g (1/4 cup) low-fat Greek yoghurt
1 tsp pomegranate molasses
Salad leaves, to serve
Step 1 Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper. Reserve 1/4 tsp each of cumin and cinnamon. Set aside.
Step 2 Heat oil in a non-stick frying pan over medium-low heat. Cook onion and sultanas, stirring, for 3 minutes or until soft. Stir in ginger and remaining spices for 1 minute or until aromatic. Stir in potato for 3 minutes or until soft. Stir in rice and pistachio for 1 minute. Season. Transfer to bowl. Cool for 5 minutes. Stir in coriander and feta.
Step 3 Lay filo on a clean work surface. Cover with a clean, damp tea towel. Working with 1 sheet at a time, spray with olive oil. Fold in half horizontally. Place a rounded 1⁄3 cupful of rice mixture on right-hand bottom corner of pastry. Flatten to form a triangular shape. Fold pastry diagonally across filling to other edge, to form a triangle. Continue folding to end of strip, retaining a neat triangle shape. Spray with oil. Repeat with remaining pastry and rice mixture. Sprinkle with reserved spices. Bake for 14-16 minutes or until golden and crisp.
Step 4 Place yoghurt in bowl. Swirl through molasses. Serve triangles with yoghurt mixture and salad leaves.
Taste Magazine - July 2014
Recipe by Katrina Woodman
Photography by Jeremy Simons
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Ghraibeh with Pistachio
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