Friends meet Lamb Kofta Filo Spirals; Lamb Kofta Filo Spirals, meet Foodie Friends. I’m sure you’re both going to have fun together. Delicious, food-fusion foodie fun that’s for sure!
Dear fellow foodie friends, today I have for you these twirling filo spirals of Middle Eastern/ Mediterranean food fusion joy so you may want to get out that pen and paper to star jotting down your shopping list because these cannot be passed up. That’s right, the humble cheese pie of Greece is being merged with Middle Eastern kofta into a delicious pie/ snack food you’re going to want to eat again and again and again.
And what’s that? There’s also a thick, creamy, garlic exploding, tahini drenched dipping sauce to go with these? Um, like pass me a plate already!
So what do we have here (just in case the recipe title wasn’t clear enough)? First of all we have a lamb kofta mixture which I have based on an Israeli recipe from Yotam Ottelengi’s cook book “Jerusalem”. If you’re looking to expand your culinary horizon’s and perhaps try a cuisine that is slightly familiar (if you’re used to the cuisines of the levantine/ Middle Eastern/ Mediterranean regions) regions but, also, just a little different then I strongly urge you to get this book, asap.
Being a foodie means I’m always on the look out for new exciting recipes and trying out new foods from exotic places is priority #1. I had always wanted to delve into Israeli cuisine but had little idea of this until I was given “Jerusalem” by Mum (thanks mum!)
And ever since this has become one of my go-to recipe books; it’s full of amazing recipes, stunning photographs and awesome stories about food and life in the Israeli city.
Anyway, moving on….
So into this kofta goes lamb – duh! – onions, garlic, chilli cumin, cilantro, mint (how good is mint in lamb burgers, like, nom nom nom) pine nuts, and currants all coming together in this lamb-y, savoury, with a hint of sweet, deliciousness. (At this point in time you could simply form the mixture into patties and have the most A-M-A-Z-I-N-G lamb burgers – or wrap them around skewers and have, oh I don’t know, actual kofta…what is this craziness!)
And then we’re also going to stir through feta cheese because this basic lamb Kofta recipe is not delicious enough right now. And then, this kofta mixture is going to be rolled up inside Filo pastry, before being spun into spirals and baked until crisp and flaky and delicious and everything you want in a Kofta Filo spiral loving life.
Then all you need is your favourite Mediterranean/ Middle Eastern dipping sauce (hummus, Tzatziki, Tarator, Baba Ganoush – you know the drill!) and dunk this spirals and stuff straight into you mouth.
And life will seem pretty darn good!
Lamb Kofta Filo Spirals
Prep Time: 20 mins || Cook Time: 40 mins || Makes 8 to 10 Spirals
- 800g minced lamb
- 1 medium sized onion, finely chopped
- 150g feta cheese
- 5 garlic cloves, crushed
- 60g toasted pine nuts
- 50g currants
- 25g flat leaf parsley, coarsely chopped
- 25g mint, coral chopped
- 1 long red chilli, deseeded and finely chopped
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 1 tsp ground black pepper
- 1 tsp salt.
- 16 – 20 sheets of filo pastry
- Olive oil or spray oil
- 1 egg, lightly beaten
For the dipping Sauce (optional):
- 1/3 cup tahini
- 5 cloves garlic
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, coarsely chopped
- In a large bowl, place all the ingredients, except the filo pastry, egg and oil, and mix thoroughly until well combined (I use my hands for this and massage all the spices into the meat as much as possible – as if I’m kneading bread dough)
- On a clean surface lay out a sheet of filo pastry and either spray with spray oil and brush with olive oil. Place a second sheet of filo on top. Take 100g of the kofta mixture and, along one of the longest sides shape it into a long and thin sausage like shape – leaving a 1cm gap at each end. Carefully roll the sausage up in the filo – don’t wrap it too tight otherwise it will be hard to roll into the spiral.
- Starting at on end, pinch together the filo to stop the kofta mixture from coming out, then slowly twist round and round to form a spiral. Pinch together the other end, and brush or spray oil so the end of the end sticks the rest of it.
- Repeat for the remaining mixture – should make between 8 and 10 spirals.
- Preheat your oven to 190°C/ °F.
- Place the spirals on a lined baking sheet and brush with the beaten egg. Place in the ben for 35 to 45 minutes or until the tops have browned nicely. Remove from the oven and serve hot or cold.
For the Dipping Sauce:
- Combine all the dipping sauce ingredients in a bowl and store in the fridge until needed.