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

How to
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.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email dianneb[email protected].

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)