A delicious starter or snack recipe for Cumin Lamb Kofta Pastries
7.5 ml (1½ teaspoons) cumin seeds
15ml (1 tablespoon) olive oil
1 onion, finely diced
1 clove garlic, minced
500g free-range minced lamb
¾ teaspoon salt
1 teaspoon smoked paprika
¼ teaspoon dried red chilli flakes
400g tin chopped tomatoes
6 sheets Mediterranean Delicacies phyllo pastry
70g melted butter
2 tablespoons sesame seeds
For the minted yoghurt:
½ cup Greek yoghurt
a handful of each, fresh mint and flat leaf parsley, finely chopped
1 tablespoon lemon juice
pinch of sea salt
In a large-based pan, toast the cumin seeds until fragrant. Grind in a pestle and mortar.
Heat the olive oil in the same pan and sauté the onion until softened. Add the garlic and cook for 2 minutes.
Add the mince and cook on a hight heat until nicely browned.
Season with salt, cumin, paprika and chilli. Stir to coat and then add the tomatoes.
Cover with a lid and simmer for about 25-30 minutes. Set aside to cool.
To make the pastry parcels, cut 32 squares each measuring 14cm and place under a damp tea towel.
Brush two phyllo pastry squares with melted butter and lay one on top of another to form a star shape.
Spoon a heaped tablespoon of lamb in the centre, gather the pastry ends and pinch together.
Brush with a little more butter and scatter with sesame seeds.
Bake for about 20-25 minutes at 180 C until golden and crisp.
To make the minted yoghurt, combine all the ingredients in a small ramekin.
Serve the pastries warm with the yoghurt on the side.