Appetizer

Crispy Lamb & Apricot Pastilla Cigars with Pomegranate-Harissa Dip

Name: Crispy Lamb & Apricot Pastilla Cigars with Pomegranate-Harissa Dip
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 6 servings
Ingredients: 280g lamb mince (or lamb shoulder, finely chopped); 2 tbsp olive oil; 1 medium onion, finely diced; 2 cloves garlic, minced; 1 tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp ground clove; ¼ tsp cayenne pepper; salt & black pepper; 60g dried apricots, finely chopped; 3 tbsp toasted pistachios, roughly chopped; 2 tbsp fresh cilantro, chopped; 1 tbsp pomegranate molasses; 6 sheets phyllo pastry, thawed if frozen; 60ml clarified butter or olive oil, melted; For the dip: 100g pomegranate molasses; 1½ tsp harissa paste; 2 tbsp Greek yogurt; 1 tbsp honey; pinch salt

Delicate phyllo pastry envelops a spiced lamb & dried apricot filling with toasted pistachios—a technique-driven appetiser that showcases Moroccan finesse. Golden, crackling shells give way to warm, savoury-sweet filling. Served with a bright, piquant pomegranate-harissa dipping sauce.

281cal 9gprotein 25gcarbs 17gfat 20min prep 22min cook 6serves

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