Savoury Lamb Baklava

Savoury Lamb Baklava

Preparation Time: Cook Time:

Ingredients / serves 6

  • 750 g lamb mince
  • 1 onion, peeled and minced or chopped
  • 1 tbsp minced garlic
  • 1 tbsp fresh thyme
  • 410 g can tomatoes
  • ½ cup toasted pinenuts
  • ½ cup chopped pistachio nuts
  • 1 cup currants
  • ½ tsp allspice
  • 16 sheet filo pastry (375g packet)
  • 60 g butter, melted
  • 2 large potatoes, peeled and sliced


Place lamb mince in a bowl and mix in oil. Heat a large pan, ensure it is moderately hot. Crumble in a thirdf of the mince. Brown the mince, breaking up any lumps with a fork. Remove first batch, reheat pan, cook remaining batches and then set aside.
Reduce heat, add onion, garlic and thyme to pan, cook until onion is soft. Add the tomatoes, nuts, currants and allspice and simmer, covered for 10 minutes. Return mince to the pan and season with salt and pepper.
Brush 1 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). Arrange the potato slices on the base and spread in the cooled lamb filling, then top with a further 8 sheets of buttered filo. Mark the top with a sharp knife.
Bake at 180°C for 35-40 minutes until the pastry is hot and golden. Serve warm or cold with hummus and salad.


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Savoury Lamb Baklava

Savoury Lamb Baklava
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