 |
Savoury Lamb Baklava
Ingredients
750g minced lean lamb
1 onion, peeled and minced or chopped
1 Tbsp each minced garlic and fresh thyme
410g can tomatoes
½ cup each toasted pinenuts and chopped pistachio nuts
1 cup currants
½ tsp allspice
16 sheets filo pastry (375g packet)
50-75g butter, melted
2 large potatoes, peeled and sliced
Method
Brown the lamb and onion in a dash of oil in a frying pan. Add the garlic and thyme and cook a further 1-2 minutes. Add the tomatoes, nuts, currants and allspice and simmer, covered for 10 minutes. Season with salt and pepper.
Brush 1 sheet of filo with butter and then top with a second. Repeat with 6 more sheets and use to line the base and sides of a shallow slice tin (about 33cm x 23cm). Arrange the potato slices on the base and spread in the cooled lamb filling, then top with a further 8 sheets of buttered filo. Mark the top with a sharp knife.
Bake at 180C for 35-40 minutes until the pastry is hot and golden. Serve warm or cold with hummus and salad.
Serves 6 |
|
|
