serves
4
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
Rocking Recipes
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 tbsp olive oil, plus extra for greasing
- 150 g butter
- 1 tsp sweet paprika, plus extra to serve
- 16 sheets filo pastry
- Salt
- 250 g lamb mince
- 2 tsp baharat
- 1 tbsp pomegranate molasses
- 200 ml yoghurt
- ½ red onion, finely chopped, to serve
- 2 tbsp finely chopped flat-leaf parsley, to serve
- ¼ cup crushed pistachios, to serve
Instructions
- Preheat the oven to 180˚C (fan-forced). Brush a large baking tray with a drizzle of olive oil. Melt the butter in a small saucepan until it foams, then stir through the paprika. Remove from the heat. Brush each sheet of filo pastry individually with the spiced butter, then season with a pinch of salt. Scrunch the pastry (like a pleated vertical blind) and place it into the prepared tray. Bake for 25 minutes until golden brown.
- Meanwhile, heat 2 tbsp olive oil in a large frying pan over medium heat. Add the lamb mince and cook, breaking up with a wooden spoon, until the mince is browned. Sprinkle with the baharat and a generous pinch of salt, then drizzle the mince with the pomegranate molasses.
- In a small bowl, combine the yoghurt with a generous pinch of salt and a splash of water, stirring to the consistency of thickened cream. Remove the filo pastry from the oven and spoon over the seasoned lamb mince. Pour over the salted yoghurt and sprinkle with onion, parsley and the pistachios. Sprinkle with a little extra paprika and serve.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Rocking Recipes
