Leg of lamb with Staka Wrapped in Phyllo Leaves
Staka is a kind of buttery cream. It looks like curd cheese, but melts upon touch. These stuffed parcels with lamb and staka are a brilliant appetizer!
Print
EmailIngredients:
1 1/2 kilo leg of lamb
750 g yogurt
200 gr staka or sour cream
2 eggs
2-3 garlic cloves
500 gr filo pastry
butter for the pastry
salt & pepper
Procedure:
Preheat oven at 180° C.
Ask the butcher to take off the center bone. Cut the meat into large pieces.
Wash and drain the meat well.
With a pointed knife, make holes in several parts of the meat and then fill each one with a clove of garlic seasoned with salt and pepper.
Rub the meat with the juice of one lemon.
Season the meat with salt and pepper.
Put the yogurt, the cream, the eggs and salt in a large bowl and mix all the ingredients very well.
Put the meat in the bowl with the yogurt and let stand for one hour.
Butter a medium size baking dish. Brush one filo sheet with melted butter, take one then an other, brush it also with melted butter and put it over the first one.
Put the meat (as many pieces as for one person) in the center of pastry; fold back the filo sheet ends over the filling.
Repeat that until all the meat is wrapped.
Sprinkle the rest of the butter and bake the meat parcels in a medium oven for one hour. It is ready when the meat is tender.
