Fillotei Pockets Stuffed with Minced Lamb on Chickpeas

Drain the soaking water from the chickpeas, cover with fresh water and cook until soft, about one hour. Tip: Cook the pulses without salt, because salt prolongs the cooking time. In the meantime, sauté the shallots in a little olive oil, soak the white bread in water, squeeze well and mix into the minced lamb together with the shallots. Season with pepper, salt, garlic, thyme and the remaining spices and parsley. Add the currants, pine nuts and pumpkin seeds. Stir in the egg to bind the mince. Lay out fillo dough sheets on a kitchen towel, but not too many at a time or the sheets will dry out. Brush with a tiny bit of melted butter and fill with the lamb mince mixture, folding into a triangular shape. Either place on a buttered tray and bake in a heated oven at 200 °C for about ten to 15 min., or possibly deep-fry floating in hot vegetable oil for about two to three min. not too hot. Season the chickpeas with salt and freshly ground pepper and mix with the diced olives, tomatoes and feta cheese. Arrange on warm plates and place the fillotei pockets on top. Drink recommendation: Strong white wines such as Muscat or possibly Chardonnay Ottonel. For red wine, a cabernet sauvignon or possibly merlot is recommended. General info: Fillo dough is widely used in Greece and Turkey and can be compared to strudel dough

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