Description
A Middle Eastern twist on a classic tart. Crisp phyllo pastry cradles savory lamb and creamy hummus.
Ingredients
Units
Scale
- 2 tbsp extra virgin olive oil
- 1 tbsp ketchup
- 2 cloves garlic, crushed
- 1 lbs (227 g) lean ground lamb
- 1 tsp ground coriander
- Pinch of dried chilli flakes
- 2 tsp cumin seeds, toasted
- 1/4 cups (59 ml) lemon juice
- 1/4 cups (59 ml) finely chopped mint
- Salt
- 4 sheets fresh phyllo pastry
- 2 tbsp olive oil
- 2 Roma tomatoes, seeds removed, chopped
- 1/2 tsp sumac
- 1 red onion, finely chopped
- 2 tbsp chopped flat-leaf parsley
- 1 cups (237 ml) homemade hummus
Instructions
- Heat 1 tablespoon of oil in a pan over medium-high heat (about 3-4 on an electric stove).
- Add ketchup and half the garlic. Cook, stirring, for about 1 minute.
- Add minced meat, coriander, chili flakes, and 1 teaspoon cumin seeds. Cook, stirring, for about 5-6 minutes until browned all over.
- Stir in 2 tablespoons lemon juice and 1 tablespoon mint.
- Season with salt to taste.
- Remove from heat and set aside.
- Preheat oven to 350°F (177°C).
- Lightly grease a 13 3/4in x 4 1/2in x 1in high removable bottom tart pan.
- Brush 1 phyllo sheet with olive oil; cover the remaining phyllo with a tea towel while you work. Top with another phyllo sheet and brush with olive oil. Repeat with remaining phyllo and oil, then use it to line the tart pan.
- Prick the base with a fork.
- Bake for 10-12 minutes, or until the pastry is crisp and lightly golden.
- Cool slightly and push the center of the pastry down.
- Combine tomato, sumac, onion, and parsley in a bowl with the remaining 1 tablespoon oil, garlic, 1 teaspoon cumin, 1 tablespoon lemon juice, and 2 tablespoons mint. Season with salt and set aside.
- Spread the center of the pastry shell with hummus.
- Sprinkle the cooked minced meat over the hummus.
- Bake for 3-4 minutes to warm through.
- Remove from oven and top with the tomato and parsley mixture and extra mint leaves before serving.
Notes
- To prevent soggy pastry, pre-bake the phyllo shell for 10-12 minutes before adding the lamb and hummus.
- For a vegetarian option, substitute the ground lamb with 1 cup of cooked lentils or crumbled halloumi cheese.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a low oven before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 4
- Protein: 25
- Cholesterol: 80