Main content

Bastilla of Lamb, Olives and Pine Nuts


  • 400g Lamb mince

  • 2 Cloves garlic

  • 1 Onion

  • 2 tsp Sumac

  • 2 tsp Coriander

  • 2tsp Cumin

  • 1 tsp Smoked paprika

  • Salt

  • Pepper

  • 200ml White wine

  • 2 Bay leaves

  • 2 sprigs Thyme

  • 75g Black kalamata olives - pitted

  • Fresh coriander – chopped including roots

  • Pine nuts

  • 12 sheets Filo pastry

  • 100g Butter melted

  • 200ml Yogurt drained over night

  • 30ml Olive Oil


  • 1.

    Fry the lamb mince in olive oil, until caramelized add the onions and garlic and cook for a further 3 – 4 minutes until softened. Add the spices and cook out for a few minutes. Add the wine bay leaves and thyme, fresh tomatoes and lamb stock.

  • 2.

    Bring to a simmer and add the olives and half of the chopped coriander. Allow to cook over a low heat for 1hr approx until the flavours have combined.

  • 3.

    Remove from the heat and add the remaining coriander and pine nuts. Remove the thyme and bay leaves.

  • 4.

    Line the moulds with the filo brushing each sheet of filo with the melted butter. Place the lamb mince inside the pie and wrap the filo in to seal.

  • 5.

    Bake at 180°C for 15-20 minutes or until golden.

  • 6.

    De-mould the pies smear the yogurt onto the plate and drizzle with EVOO. Place the pie on top.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
2 comments • 4 ratings
Please login to comment
Posted by muppyReport
I made this last night for dinner, it was really delicious but very rich
Posted by Robyn228Report
I added the same amount of stock as wine and topped it up part way through cooking.. I also added four cherry tomato's, seems to have worked ok