Appetizer

Crispy Lamb Kofta Phyllo Cigars with Burnt Garlic Cream & Pomegranate Gastrique

Name: Crispy Lamb Kofta Phyllo Cigars with Burnt Garlic Cream & Pomegranate Gastrique
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4 servings
Ingredients: ½ lb ground lamb (80/20); 1 small onion, minced; ¼ cup pine nuts, toasted and chopped; 3 tbsp fresh mint, finely chopped; 1 tsp ground cinnamon; ½ tsp ground allspice; ¼ tsp cayenne pepper; 6 sheets phyllo dough; 4 tbsp ghee, melted; ¾ cup labneh (strained yogurt); 3 cloves garlic, minced; 2 tbsp extra-virgin olive oil, divided; ½ cup pomegranate juice; 3 tbsp honey; 1 tbsp red wine vinegar; Sea salt & cracked black pepper; Pomegranate arils for garnish

Tender minced lamb infused with cinnamon, allspice, pine nuts and fresh mint, piped into phyllo sheets, brushed with ghee and baked until shattering crisp. Served with a silken burnt garlic labneh cream and a glossy pomegranate gastrique that catches the light—each bite combines warm spice, layered crispness and complex tart-sweet balance.

615cal 17gprotein 42gcarbs 43gfat 20min prep 28min cook 4serves

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