Wednesday, 21 October 2015

Faux Middle Eastern Lamb Tart

OK Uncle Richard, you can look away now! This is a totally inauthentic bit of fusion food that I've taken even more time-saving liberty with than the original. But it was surprisingly tasty, and I think I will make it again.


  • 1 red onion
  • 500g lean lamb mince
  • 1 tbsp tomato paste or three tomatoes
  • 3 garlic cloves
  • 1.5 tsp ground coriander
  • Pinch of dried chilli flakes
  • 3 tsp cumin seeds, toasted
  • juice of a lemon
  • a generous handful of finely chopped mint, plus extra leaves to serve
  • 3 sheets frozen puff pastry
  • two more tomatoes
  • handful of chopped flat-leaf parsley
  • hummus made from one tin of chick peas
  • 1/2 to 1 pack of feta cheese, to taste

Lay the pastry out to defrost, preheat the oven to 200C, and make the hummus, if you haven't already.

Finely chop the red onion and fry gently for a few minutes, until translucent and soft. Add the lamb mince and fry, breaking it apart, until browned. Crush in the garlic and stir through the paste, or finely chop the tomatoes and stir them in. Add the spices and fry for a few minutes, until fragrant. Turn the heat off and add half of the lemon juice, cumin seeds, and mint. (The mixture will appear undercooked compared to e.g. moussaka; you can cook it for longer, but it will get a blast in the oven later, so don't make it too dry.)

Spread the middle third column of each pastry sheet with hummus, then top with the lamb mixture, and scatter over the crumbled feta. Loosely fold over the outer thirds of the pastry to form a fat edge. You can slightly crimp the tops and bottoms of the sheets if it looks like the juices are going to run out. Bake in the oven for 25 minutes, or until the pastry is risen and golden.

Meanwhile, dice the remaining tomatoes and combine with the parsley and the remaining mint, cumin seeds and lemon juice. When the tart is finished, top with this salad, the reserved mint leaves, and serve.

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