Cumin lamb kofta phyllo pastries

Ingredients 18
Servings 16
Time 15 mins


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


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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