Cumin lamb kofta phyllo pastries



Ingredients 18
Servings 16
Time 15 mins

Ingredients

  • Cumin lamb kofta phyllo pastries:
  • 1 1/2
    tsp
    cumin seeds
  • 1
    Tbs
    olive oil
  • 1
    onion, finely diced
  • 1
    clove garlic, minced
  • 500
    g
    free-range minced lamb
  • 3/4
    tsp
    salt
  • 1
    tsp
    smoked paprika
  • 1/4
    tsp
    dried red chilli flakes
  • 400
    g
    tin chopped tomatoes
  • 6
    sheets phyllo pastry
  • 70
    g
    melted butter
  • 2
    Tbs
    sesame seeds
  • For the minted yoghurt:
  • 1/2
    cup
    Greek yoghurt
  • a handful of each, fresh mint and flat leaf parsley, finely chopped
  • 1
    Tbs
    lemon juice
  • pinch of sea salt
 

Method

55 mins
 

In a large-based pan, toast the cumin seeds until fragrant. Grind in a pestle and mortar.


Heat the olive oil in the same pan and sauté the onion until softened. Add the garlic and cook for 2 minutes.


Add the mince and cook on a hight heat until nicely browned.


Season with salt, cumin, paprika and chilli. Stir to coat and then add the tomatoes.


Cover with a lid and simmer for about 25-30 minutes. Set aside to cool.


To make the pastry parcels, cut 32 squares each measuring 14cm and place under a damp tea towel.


Brush two phyllo pastry squares with melted butter and lay one on top of another to form a star shape.


Spoon a heaped tablespoon of lamb in the centre, gather the pastry ends and pinch together.


Brush with a little more butter and scatter with sesame seeds.


Bake for about 20-25 minutes at 180 C until golden and crisp.


To make the minted yoghurt, combine all the ingredients in a small ramekin.


Serve the pastries warm with the yoghurt on the side.


Recipe by Bibbyskitchen@36. To see more click HERE.







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Read more on: bibby's kitchen@36  |  cumin  |  phyllo pastry  |  lamb
 

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