IT’S ALL GREEK

LAMB LADY FINGERS, HUNG YOGHURT & HONEY

MAKES 16

500g thick, Greek-style yoghurt
2 tbsps sunflower oil or other veg oil
1 onion, finely chopped
2 garlic cloves, finely chopped
500g minced lamb
100g kefalograviera cheese, grated
1 tbsp thyme leaves, very finely chopped
40g raisins, chopped zest and juice of 1 lemon 3 spring onions, finely chopped
½ bunch of flat-leaf parsley, finely chopped
16 sheets filo pastry
125g unsalted butter, melted
2 tbsps white sesame seeds
2 tbsps dried oregano honey, for drizzling

Start hung yoghurt 1 day in advance. Combine yoghurt and half a teaspoon of salt. Line a finemesh sieve with a piece of damp muslin (cheesecloth) or a clean disposable cloth and set it over a bowl. Spoon in yoghurt mixture, then fold over the cloth to cover it and top with a plate. Leave to