Turkish Filo Tart with Shetland Lamb
Servings: 4 pide
- olive oil - 4 tbsp
- onion - 1 (finely chopped)
- Shetland lamb - 400 grams (minced)
- allspice berries - 1/2 tsp (ground)
- coriander seeds - 1/2 tsp (ground)
- cumin seeds - 1/2 tsp (ground)
- cinnamon - 1/2 tsp (ground)
- nutmeg - 1/4 tsp (freshly grated)
- pine nuts - 2 tbsp
- tomatoes - 300 grams (finely chopped)
- tomato paste - 2 tsp
- filo pastry sheets - 6 (24 x 45 cm)
- sesame seeds - 6 tsp
- fresh mint - (to serve)
- Preheat your oven to 200C/400F/gas mark 6.
- Add 1 tbsp of the olive oil to a large pan and gently fry the onion until it begins to soften, about five minutes.
- Add the lamb mince in two batches and brown well.
- Add the ground spices, seasoning and pine nuts and cook for a further minute.
- Add the tomatoes and tomato paste and cook for 12-15 minutes, until the liquid has mostly evaporated but the mixture is still moist.
- Line a baking tray with baking paper.
- Brush a sheet of the filo pastry with some of the remaining olive oil, season and sprinkle with 1 tsp of the sesame seeds.
- Arrange the pastry on the baking tray into an oval shape approximately 25 cm long, folding the edges in to make a raised border.
- Brush some more oil on half a sheet of filo pastry, season and sprinkle with 1/2 tsp sesame seeds and ruffle it to fit inside the previous sheet of filo.
- Repeat with the remaining sheets of filo pastry. Bake for 8-10 minutes, until golden.
- Remove the filo pastry from the oven, spoon in the lamb mixture making sure to keep it inside the folded edges, and return to the oven for 2-3 minutes.
- Sprinkle with mint and serve with garlicky yogurt.
Original recipe by Valerie Berry (valerieberry.com) published in the Guardian online.