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Spicy Lamb Baklava

  • 20 minutes
  • 40 minutes
  • 6
Spicy Lamb Baklava


  • 750 grams minced lean lamb
  • 1 onion, peeled and minced or chopped
  • 1 tblsp each minced garlic and fresh thyme
  • 2 tblsp olive oil
  • 410 gram can tomatoes
  • ½ cup toasted pinenuts and chopped pistachio nuts
  • 1 cup currants
  • ½ tsp allspice
  • 16 sheets filo pastry (375 gram packet)
  • 50-75 grams butter, melted
  • 2 large potatoes, peeled and sliced


  1. Brown the lamb, onion, garlic and thyme in the olive oil in 2 batches.
  2. Add the tomatoes, nuts, currants and allspice and simmer covered for 10 minutes. Season and cool.
  3. Brush one sheet of filo with butter and then top with a second, Repeat with 6 more sheets and use to line the base and sides of a shallow slice tin about 33cm x 23cm) cm. Arrange the potao slices on the base and spread in the cooled lamb filling and then top with a further 8 sheets of buttered filo. Mark the top with a sharp knife.
  4. Bake at 180 degrees Celsius for 35-40 minutes until the pastry is hot and golden and cooked. Serve warm or cold with hummus and salad

Cooks Tips

I used new Moroccan Style Tomatoes for this recipe.

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