Savoury lamb baklava
A rich filo pastry made with pine nuts and currants
6
Serves
10 mins
Prep Time
1 hr
Cook Time
Recipe author
Beef + Lamb New Zealand
The flavours of Morocco nestle under flaky filo pastry for a true family recipe that everyone will love.
The flavours of Morocco nestle under flaky filo pastry for a true family recipe that everyone will love.
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Ingredients
750g Quality Mark lamb mince
1 onion
finely chopped
3 cloves garlic cloves
finely chopped
1 Tbsp fresh thyme
1/2 cup pine nuts
lightly toasted
1 cup currants
1/2 tsp ground allspice
375g filo pastry
16 sheets
75g butter
melted
2 potatoes
peeled and thinly sliced
Method
To Make Baklava
1
Brown the lamb and onion in a dash of oil in a frying pan.
2
Add the garlic and thyme and cook a further 1-2 minutes.
3
Add the tomatoes, nuts, currants and allspice and simmer, covered for 10 minutes.
4
Season with salt and pepper.
5
Brush 1 sheet of filo with butter and then top with a second.
6
Repeat with 6 more sheets and use to line the base and sides of a shallow slice tin (about 33cm x 23cm).
7
Arrange the potato slices on the base and spread in the cooled lamb filling, then top with a further 8 sheets of buttered filo.
8
Mark the top with a sharp knife.
9
Bake at 180°C for 35-40 minutes until the pastry is hot and golden.
10
Serve warm or cold with hummus and salad.
Nutrition Information per Serving (364g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
2941kJ (702 kcal)
Protein
35.4g
Total Fat
39g
Saturated Fat
19.6g
Carbs
50.1g
Dietary Fibre
g
Sodium
342mg
Iron
5.6mg
Zinc
6.4mg
Vitamin B12
2µg
