Appetizer

Crispy Phyllo Cups with Spiced Lamb, Roasted Squash & Pomegranate-Tahini Drizzle

Name: Crispy Phyllo Cups with Spiced Lamb, Roasted Squash & Pomegranate-Tahini Drizzle
Prep time: 18 min
Cook time: 28 min
Total time: 46 min
Yield: 4 servings
Ingredients: 6 sheets phyllo dough, thawed; 4 tablespoons clarified butter or ghee, melted; 8 oz ground lamb; 1 cup delicata squash, ½-inch cubes; 2 tablespoons olive oil; 1 medium onion, finely diced; 2 cloves garlic, minced; 1 teaspoon ground cinnamon; ½ teaspoon ground cumin; ¼ teaspoon cayenne; Sea salt and cracked pepper; 3 tablespoons pomegranate molasses; 2 tablespoons tahini; 1 tablespoon lemon juice; 2 tablespoons pomegranate arils; Fresh mint and parsley for garnish

Paper-thin phyllo layers shattered to golden perfection cradle a filling of cinnamon-scented lamb studded with roasted delicata squash, finished with a tart pomegranate-tahini sauce that pools like liquid garnish. Each bite is textural contradiction—fragile shell, warm spice, cool-tart sauce.

546cal 14gprotein 31gcarbs 41gfat 18min prep 28min cook 4serves

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