|1/3 cup||lamb stock — or chicken stock|
|1 tbsp||olive oil|
|1||garlic clove — finely chopped|
|1 tsp||ground turmeric|
|1 tsp||ground cinnamon|
|1 tsp||ground cumin|
|1 tsp||ground coriander|
|1/4 tsp||ground allspice|
|1||small onion — finely chopped|
|400 g||lamb mince|
|4 tbsp||feta cheese — crumbled|
|3 tbsp||golden sultanas|
|2 tbsp||fresh parsley — finely chopped|
|1 tsp||black pepper|
|8||phyllo pastry sheets|
|4 tbsp||butter — melted or ghee|
|1/4 cup||flaked almonds|
|1/4 cup||sesame seeds|
|1 tsp||icing sugar|
|1/2 tsp||ground cinnamon|
|1 cup||Greek yoghurt|
|1/4||english cucumber — grated and drained|
|1/4 cup||fresh mint — finely chopped|
|1 tbsp||olive oil|
|1 tsp||white wine vinegar|
Prepare the lamb filling
Place the couscous in a bowl. Heat the stock and pour over the couscous, cover and leave to stand for 10 minutes.
Heat the oil in a large pan over medium heat, add the garlic, turmeric, cinnamon, cumin, coriander and allspice and cook gently for 1-2 minutes. Add the onion and cook until soft.
Add the lamb mince to the spice mixture and increase the heat. Cook until mince is cooked through, about 10 minutes.
Pre-heat the oven to 180°C. Line a baking sheet with baking paper.
Add the crumbled feta, couscous and sultanas to the mince mixture and season with salt and pepper. Leave to cool.
Prepare the pastillas
Place 1 sheet of filo pastry on a board, whilst keeping the other sheets covered with a cloth to prevent them from drying out.
Brush the pastry lightly with the melted butter. Place a ¼ cup of filling alongside the short side of the pastry. Roll it up a third of the way, then fold the sides in over the filling and continue rolling up to form a cylinder.
Place the pastilla with the seam down on the prepared baking sheet. Cover with a towel and continue rolling up the remaining pastillas.
When all the pastillas have been rolled up, brush them with the melted butter, sprinkle with almond flakes and sesame seeds and sift the icing sugar and cinnamon over each pastilla.
Bake for 25 minute until crispy and golden brown.
Prepare the dip while the pastillas are baking. Place the yogurt in a bowl, add the grated cucumber and the chopped mint. Season and add the oil and vinegar, mix to blend.
Serve the pastillas hot or room temperature with the dip and a green salad.
Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.