An array of exotic flavours perfectly compliment the hearty flavour of the lamb to deliver your guests a taste sensation.

Rather than making one large dish, try making individual servings by using six to eight ramikins instead.


  • Lamb Baklava

  • 750g lean lamb mince

  • 2 tbsp olive oil

  • 1 red onion, finely chopped

  • 2 cloves garlic, crushed

  • 1 tbsp fresh thyme

  • 1 small carrot, peeled and diced

  • 1 small fennel bulb, chopped

  • 1 small eggplant, diced

  • 400 grams can of diced tomatoes

  • 400 grams can chickpeas, drained and rinsed

  • ½ cup toasted pinenuts

  • ½ cup chopped pistachio nuts

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 16 sheet filo pastry (375g packet)

  • Olive oil spray

  • 2 large potatoes, peeled and sliced

  • 1 tsp poppy seeds

  • Side Salad

  • Baby spinach and lemon wedges to serve


  • 1.

    To cook the mince, heat half the olive oil in a large non-stick pan over medium high heat, cooking in two batches until browned. Once cooked, remove from pan and set aside.

  • 2.

    In the same pan, add the remaining oil and cook the onion, garlic and thyme for 5 minutes, or until onion is softened. Add the carrot, fennel and eggplant and cook for a further 5 minutes. Now it’s time to add the tomatoes, chickpeas, nuts and spices, before simmering in a covered pan for 10 minutes. Season and return mince to the pan.

  • 3.

    To prepare the baklava, spray 1 sheet of filo pastry with oil and then top with a second sheet. Repeat this step with 6 more sheets of pastry, before using to line the base and sides of a shallow slice tin (about 33cm x 23cm).

  • 4.

    Arrange the potato slices on the base and spread in the cooled lamb filling. Like step 3, compile a further 8 sheets of oiled filo before spraying the top with olive oil, marking the top with a sharp knife.

  • 5.

    Bake the baklava at 180°C for 35-40 minutes until the pastry is hot and golden.

  • 6.

    To serve, plate up the baklava with a side of baby spinach and lemon wedges to flavour.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1253kj
  • Fat Total 85g
  • Saturated Fat 22g
  • Protein 41g
  • Carbohydrate 85g
  • Sugar 13g
  • Sodium 432mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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