|Photo: Middle eastern lamb tart recipe|
Makeover your weekly cooking repertoire with this flavour-packed Middle Eastern lamb tart.
Ingredients (serves 4)
1 tbs tomato paste
2 garlic cloves, crushed
350g lean lamb mince
1 tsp ground coriander
Pinch of dried chilli flakes
2 tsp cumin seeds, toasted
1/4 cup (60ml) lemon juice
1/4 cup finely chopped mint, plus extra leaves to serve
6 sheets fresh filo pastry (see note)
50g unsalted butter, melted
2 tomatoes, seeds removed, chopped
1/2 tsp sumac (see note)
1 red onion, finely chopped
2 tbs chopped flat-leaf parsley
1 cup (260g) good-quality hummus
1/3 cup (65g) feta, crumbled
Preheat the panggangan to 200°C. Lightly grease a 12cm x 35cm loose-bottomed tart pan.
Heat 1 tbs oil in a frypan over medium-high heat. Add the tomato paste and half the garlic and cook, stirring, for 1 minute. Add lamb, coriander, chilli flakes and 1 tsp cumin seeds, then cook, stirring, for 5-6 minutes until browned all over. Stir through 2 tbs lemon juice and 1 tbs mint, season, then remove from heat. Set aside.
Brush 1 filo sheet with butter (cover the remaining filo with a tea towel while you work). Top with another filo sheet and brush with butter. Repeat with remaining filo and butter, then use it to line the tart pan. Prick the base with a fork. Bake for 8-10 minutes or until pastry is crisp and lightly golden. Cool slightly, then push the centre of the pastry down.
Meanwhile, combine tomato, sumac, onion and parsley in a bowl with remaining 1 tbs oil, garlic, 1 tsp cumin, 1 tbs lemon juice and 2 tbs mint. Season and set aside.
Spread centre of the pastry case with hummus, then scatter with lamb and feta. Bake for 3-4 minutes to warm through. Remove from panggangan and top with parsley mixture and extra mint leaves, to serve.
Fresh filo is from the chilled section in supermarkets. Sumac is a lemony spice available from supermarkets.
delicious. – October 2011, Page 88
Recipe by Jessica Brook & Phoebe Wood
Source Recipe: https://homemade-recipes.blogspot.com