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Savoury lamb baklava

A rich filo pastry made with pine nuts and currants

6

Serves

10 mins

Prep Time

1 hr

Cook Time

Beef + Lamb New Zealand

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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High Iron

Ingredients

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750g Quality Mark lamb mince

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1 onion

finely chopped

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3 cloves garlic cloves

finely chopped

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1 Tbsp fresh thyme

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1/2 cup pine nuts

lightly toasted

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1 cup currants

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1/2 tsp ground allspice

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375g filo pastry

16 sheets

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75g butter

melted

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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