Ingredients
ROSEMARY KATAIFI CRISPS
100g Antoniou Kataifi Pastry
1/4 cup olive oil
2 tsp fresh rosemary, chopped
1/4 tsp salt
HUMMUS
2 x 400g tin chickpeas (drained)
1/2 cup Greek yogurt
2 cloves garlic, chopped in half
1/4 cup tahini
3 tbsp lemon juice
1/2 tsp cumin
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp white pepper
LAMB
2 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1/4 tsp cinnamon powder
1 tbsp Ras el Hanout
1 tbsp tomato paste
500 g lamb mince
1/4 tsp salt
2 tablespoons chopped parsley
1 tbsp fresh mint, chopped
TO GARNISH
1 tbsp pine nuts, roasted
Fresh mint leaves
Pomegranate
Method
To make the rosemary Kataifi crisps, preheat oven to 180 deg. C. Add the ginger and salt to the oil and infuse for 30 minutes.
Loosen the Kataifi by pulling it apart with your hands. Using scissors, cut the kataifi into small pieces. Add the seasoned oil to the kataifi and mix through all the strands, ensuring they are evenly coated.
Spread the Kataifi onto the prepared tray and bake for 14 minutes or until very golden. Set aside to cool completely.
Hummus
To make the hummus, process all the ingredients in a food processor or blender until smooth. Transfer to a bowl and refrigerate until ready to assemble.
Lamb
To make the lamb, heat oil in a large non-stick frypan over medium heat. Add the onion and cook for 5 minutes until soft and translucent. Add the garlic, cinnamon powder, Rasel el Hanout and tomato paste, and stir for 1 minute until fragrant. Increase the heat to high, add the lamb mince and salt, and cook for 10 - 15 minutes until well browned. Remove from heat and add the chopped parsley & mint.
To assemble, spread the hummus onto a large plate. Top with the lamb mixture. Sprinkle with pine nuts, mint and pomegranates.
Load the rosemary Kataifi crisps generally onto the plate.
Recipe, styling and photography by the Sydney Food Sisters.