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Lamb, cauliflower and tahini triangles
Lamb, cauliflower and tahini triangles
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Delicious lamb-filled pastries with creamy yoghurt and tahini sauce will leave everyone wanting seconds!
Ingredients:
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 1 1/2 tsp ground allspice
  • 2.50 gm ground cumin
  • 500g lamb mince
  • 450g cauliflower, finely chopped
  • 36.00 gm tahini (sesame paste)
  • Salt & freshly ground black pepper
  • 1 375g pkt filo pastry sheets (Antoniou brand)
  • 180g butter, melted
  • 250g plain yoghurt
Instructions:
  • In a large frying pan over medium-high heat, heat 1 tablespoon of oil. Sauté the onion for 3 minutes until soft. Add allspice and cumin, cook for 30 seconds until aromatic. Add lamb mince, stir and cook for 5 minutes until browned. Transfer to a large bowl and set aside.
  • Heat the rest of the oil in a hot pan. Sauté the cauliflower, stirring frequently, for 10 minutes until golden brown and tender crisp.
  • Combine the browned cauliflower with the lamb mixture, then add 1 tablespoon of tahini, stirring well to combine. Season with salt and pepper to taste, and let it rest for 15 minutes to cool.
  • Lay a pastry sheet on a clean work surface and brush lightly with melted butter. Top with another pastry sheet and cut into five 5cm-wide strips. Cover the pastry strips with a clean tea towel followed by a damp tea towel to prevent drying. Repeat the process with the remaining pastry sheets and butter. Brush a strip with melted butter, then place 1 teaspoon of mince mixture on the narrow end closest to you. Secure the mince by folding the bottom right corner over diagonally to cover the filling. Fold along the diagonal until a triangle is formed. Repeat with the remaining strips, butter, and mince mixture.
  • Preheat your oven to 180°C. Line 3 baking trays with non-stick baking paper. Arrange half of the triangles in a single layer on the trays. Brush them with half of the remaining butter. Bake in the preheated oven for 20 minutes, or until they are heated through and golden brown. Transfer them to a large plate and loosely cover with foil to keep warm. Repeat with the remaining triangles.
  • In a small bowl, blend yoghurt with the rest of the tahini until smooth. Serve the lamb, cauliflower, and tahini triangles with the creamy yoghurt-tahini sauce.

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