1/4 cup finely chopped mint, plus extra leaves to serve
6 sheets fresh filo pastry
50g unsalted butter, melted
1 red onion, finely chopped
2 tbs chopped flat-leaf parsley
1 cup (260g) good-quality hummus
1/3 cup (65g) feta, crumbled
tbs extra virgin olive oil
Instructions
Preheat the oven 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 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 oven and top with
parsley mixture and extra mint leaves, to serve.
Originally Submitted
10/25/2012
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