Ingredients with Measurements:
- 500g minced lamb
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons plain yogurt
- 2 tablespoons pine nuts
- 2 tablespoons currants
- 2 tablespoons freshly grated Parmesan cheese
- 8 sheets filo pastry
- 100g butter, melted
Special Equipment Needed:
- Large frying pan
- Baking dish
Step-by-Step Instructions:
1. Preheat oven to 180°C.
2. Heat the olive oil in a large frying pan over medium heat.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the minced lamb and cook until browned, about 8 minutes.
5. Add the cumin, coriander, cinnamon, allspice, tomato paste, mint, parsley, salt and pepper. Cook for a further 5 minutes.
6. Remove from heat and stir in the yogurt, pine nuts, currants and Parmesan cheese.
7. Grease a baking dish with some of the melted butter.
8. Layer 4 sheets of filo pastry in the baking dish, brushing each sheet with melted butter.
9. Spread the lamb mixture over the pastry.
10. Layer the remaining 4 sheets of filo pastry over the top of the lamb mixture, brushing each sheet with melted butter.
11. Bake for 30 minutes or until golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Temperature: 180°C
Serving Size: 4-6
Nutritional Information:
Calories: 590
Fat: 40g
Carbohydrates: 32g
Protein: 24g
Substitutions for Ingredients
- Ground beef can be used instead of minced lamb
- Olive oil can be substituted with vegetable oil
- Fresh herbs can be substituted with dried herbs
- Plain yogurt can be substituted with Greek yogurt
- Pine nuts can be substituted with walnuts
- Currants can be substituted with raisins
Variations:
- Spinach can be added to the lamb mixture
- Feta cheese can be added to the lamb mixture
- Other spices such as nutmeg, paprika or cayenne pepper can be added to the lamb mixture
- Different types of cheese can be used in place of Parmesan
Tips and Tricks:
- Make sure to thaw the filo pastry before using
- Make sure to brush each sheet of filo pastry with melted butter to ensure a golden, crispy top
- The lamb mixture can be made ahead of time and stored in the refrigerator until ready to use
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in the oven at 180°C for 10 minutes or until heated through.
Presentation Ideas:
- Serve with a side of steamed vegetables
- Serve with a side of mashed potatoes
- Serve with a side of couscous
Garnishes:
- Fresh mint leaves
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Red wine
- White wine
- Beer
Suggested Side Dishes:
- Steamed vegetables
- Mashed potatoes
- Couscous
Troubleshooting Advice:
- Make sure to thaw the filo pastry before using
- Make sure to brush each sheet of filo pastry with melted butter to ensure a golden, crispy top
Food Safety Advice:
- Store leftovers in an airtight container in the refrigerator
- Reheat leftovers in the oven at 180°C for 10 minutes or until heated through
Food History:
Lamb and mint is a classic combination that has been used in Middle Eastern and Mediterranean cuisine for centuries.
Flavor Profiles:
This dish has a savory, slightly sweet flavor with a hint of spice.
Serving Suggestions:
- Serve with a side of steamed vegetables
- Serve with a side of mashed potatoes
- Serve with a side of couscous
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