Name: Cumin lamb kofta phyllo pastries
Prep time: 15 min
Total time: 15 min
Yield: 16 servings
Cuisine: Baking
Ingredients: 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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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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