Cumin lamb kofta phyllo pastries

Bibby's Kitchen
16 servings Prep: 15 mins

By Food24 December 07 2017
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Ingredients (17)

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

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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