Moroccan lamb filo pie with chermoula drizzle recipe
Serve this spiced lamb and houmous filo pie for lunch with a side salad or as part of a mezze spread
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Cooking tools:
- Pie dish
- Oven
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Pastry brush
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spatula
- Grater
- Baking sheet
- Parchment paper
- Food processor
- Saucepan
- Colander
- Kitchen scale
Ingredients
- 6 large sheets filo pastry
- 75g butter, melted
- 1 tbsp rapeseed oil
- 2 red onions, sliced
- 2 garlic cloves, sliced
- 1 1⁄2 tbsp Inspired to Cook Middle Eastern Spice Mix
- 75g sun-dried tomatoes, chopped
- 500g lamb mince
- 30g toasted pine nuts
- 200g houmous (we used Sabra)
- 100g halloumi, coarsely grated
- 1 x 30g pack coriander
- 1⁄2 x 30g pack parsley
- 2 garlic cloves
- pinch of ground cumin
- pinch of chilli flakes
- zest and juice of 1 lemon
- 4 tbsp extra-virgin olive oil
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