Meat Baklava

If you think baklava is only meant to be sweet and nutty, prepare to have your taste buds pleasantly surprised. Introducing the ultimate indulgence for meat lovers: meat baklava. This savory twist on the traditional dessert takes the beloved flaky layers and fills them with a rich and flavourful meat filling that will leave you craving more.

Imagine layers of delicate phyllo pastry, perfectly crisp and golden, enveloping a mouth-watering blend of seasoned ground meat, aromatic spices, and a medley of herbs. Each bite is a symphony of textures and flavours, as the buttery pastry contrasts with the savory, juicy meat filling.

The beauty of meat baklava lies in its versatility. You can experiment with various meat options such as lamb, beef, or even a combination of both. Spices like cumin, coriander, paprika, and cinnamon infuse the meat with an irresistible aroma, transporting you to the heart of the Mediterranean with every bite.

Ingredients:

For the Filling:

• 1 pound ground meat (beef, lamb, or a combination)
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste

For the Layers:

• 10-12 sheets of phyllo dough
• 1/2 cup melted butter or olive oil

For the Sauce:

• 1/2 cup water
• 1/4 cup honey
• 2 tablespoons lemon juice
• 1 tablespoon melted butter

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Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, combine the ground meat, chopped onion, minced garlic, parsley, mint, cumin, coriander, cinnamon, salt, and pepper. Mix well until all the ingredients are evenly incorporated.

3. Grease a baking dish with butter or olive oil.

4. Place one sheet of phyllo dough in the greased baking dish, brushing it with melted butter or olive oil. Repeat this process with 5-6 more sheets, brushing each sheet with butter or oil.

5. Spread half of the meat filling evenly over the layered phyllo dough.

6. Add another layer of phyllo dough sheets, brushing each sheet with butter or oil. Repeat this process with the remaining sheets, reserving some melted butter or oil for the top.

7. Spread the remaining meat filling over the layered phyllo dough.

8. Add a final layer of phyllo dough sheets, brushing each sheet with butter or oil. Brush the top sheet generously with melted butter or oil.

9. Using a sharp knife, score the top layer of phyllo dough into diamond or square shapes. This will make it easier to cut the baklava later.

10. Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and crispy.

11. While the baklava is baking, prepare the sauce. In a small saucepan, combine the water, honey, lemon juice, and melted butter. Bring the mixture to a simmer over medium heat, stirring occasionally. Once it reaches a syrup-like consistency, remove it from the heat and set it aside.

12. When the meat baklava is done baking, remove it from the oven and let it cool for a few minutes.

13. Pour the prepared sauce evenly over the warm baklava, allowing it to seep into the cuts and layers.

14. Allow the meat baklava to cool completely before serving, allowing the flavours to meld together.

15. Cut the cooled baklava along the scored lines and serve.

Meat baklava can be enjoyed as a main course or as part of a mezze spread. Serve it with a fresh salad and yogurt sauce for a delicious meal.