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We love the restaurant Mur in the Five Towns, and last time we went, the best thing we had was lamb baklava. Their dish was the rolled style of baklava, which I love, but for the sake of less patchkeh, I recreated this very nontraditional version in the traditional diamond shape.
Serves 8-10 as an appetizer or 6 as a main
1 16-ounce (450-gram) package phyllo dough
1 small onion, finely diced
1 pound (450 grams) ground lamb
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons Gefen Garlic Powder
2 teaspoons Gefen Onion Powder
2 teaspoons paprika
olive oil or cooking spray (I use avocado oil cooking spray)
techinah, for serving
chopped cilantro, for garnish
1 cup chicken stock, such as Manischewitz Chicken Broth, or water
3/4 cup silan, such as Heaven & Earth Date Syrup
1/2 teaspoon coriander
1/2 teaspoon salt
juice of 1 lemon (or about 3 tablespoons Tuscanini Lemon Juice)
Combine all syrup ingredients in a pot and simmer for 30 minutes, then remove from heat and allow to come to room temperature.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the phyllo dough from the package and trim it to fit the bottom of a 9 x 13-inch (23 x 33-centimeter) pan.
Mix the diced onion, lamb, and spices.
Spray or brush oil onto the bottom of the dish. Add 10 layers of phyllo, spraying between each one. Add the meat mixture and carefully press it into a thin layer over the dough. Then add another 10 layers of phyllo, spraying oil between each one.
Score the top by making three or four vertical lines down the length of the pan, then diagonal lines across to make diamonds, cutting about halfway through the baklava.
Bake for about 45 minutes or until fully cooked. Immediately pour syrup evenly over the dough.
To serve, cut diamond pieces of baklava by cutting more fully through the lines you scored previously. Serve over techinah and garnish with fresh cilantro.
Photography by Hudi Greenberger. Food and Prop Styling by Shaina Maiman. Food Prep by Leah Hamaoui.
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