• 1 Tbsp extra virgin olive oil
• 1 small brown onion, finely diced
• 500g lamb mince
• 3 tsp ground cumin
• 3 tsp ground sumac
• 1 tsp ground cinnamon
• ¼ cup coriander leaves, roughly chopped
• ¼ cup tomato chutney
• ½ cup walnuts, toasted, finely chopped
• 12 sheets filo pastry
• 150g butter, melted
• 1 egg, beaten
• Extra 1 tsp ground sumac, to dust
• 1 Tbsp pomegranate molasses
• 1 Tbsp honey
• 1 tsp water
Cucumber yoghurt sauce
• 1 small cucumber
• 1 cup Greek-style yoghurt
• ¼ cup finely chopped mint leaves
• Sea-salt flakes and freshly ground black pepper, to season
Preheat oven to 200°C. Line 2 oven trays with baking paper. Put oil, onion and lamb in a large non-stick frying pan over a medium heat. Cook, stirring, for 5 minutes or until lamb is well browned. Add cumin, sumac, cinnamon, coriander, chutney and walnut and cook for a further 2 minutes. Remove from pan and set aside.
Lay 1 sheet of filo pastry on a clean and dry work surface. Brush with a little of the butter, top with a second sheet of filo and repeat until 4 sheets thick. Cut in half lengthways. Put ½ cup of the lamb mixture at 1 short end. Brush opposite end with a little of the egg. Fold pastry over mince to create a triangle and continue to fold up pastry until mixture is completely enclosed. Repeat with remaining pastry rectangle and another ½ cup of the lamb mixture.
Repeat Step 2 with remaining filo pastry and lamb mixture to make 6 triangles in total. Arrange on prepared trays and brush tops with remaining butter. Sprinkle with extra sumac. Bake for 15 minutes or until golden and crisp.
Meanwhile, combine pomegranate molasses, honey and water in a small bowl and set aside. To make cucumber yoghurt sauce, coarsely grate cucumber into a large bowl. Add yoghurt and mint, then season and stir to combine.
Arrange pastries on a serving plate and serve with cucumber yoghurt sauce and pomegranate mixture on the side.