95. Savory Lamb Baklava

This is basically a meat pie, made with fillo pastry, and cut in a way similar to the sweet nut baklawa.
It is much lighter than a traditional meat pie, which might contain a cream based sauce or beschamel which renders it more suitable for colder days.
Served beside a light tossed salad, it makes a satisfying warm-weather meal.
A minced mutton mixture is layered between crisp paper-thin fillo sheets, browned to perfection, then possibly served with a generous drizzle of rich tangy pomegranate molasses to enhance the over-all flavor.

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Ingredients:

750g minced mutton
2 onions, chopped
1 can tomato, pureed
salt & pepper
1/2 cup chopped parsley
1/4 cup (50g) butter, melted
10 sheets fillo pastry

Method:

Over medium-high heat, saute the minced meat until brown.
Add the onions and keep tossing until onion is transparent and meat begins to take color.
Season with salt and pepper, and the can to tomatoes, and let simmer until reduced and quite thick.
Remove from heat and stir in the parsley.

Heat the oven to 370°F.
Assemble the deep baking dish as follows:
4 sheets of pastry, each brushed with butter,
Half the meat mixture,
3 sheets of pastry, each brushed with butter,
Half the meat mixture,
3 sheets of pastry, each brushed with butter.

Score the assembled pie into square, and pour any remaining button on top.
Bake for 40 to 45 minutes until golden brown.
Serve drizzled with pomegranate molasses.

 صحة و عافية