Savoury Lamb Kunefe

Cook Time 45 minutes 

Servings 4


350g kataifi pastry, cut and pulled apart 

200g butter, melted

Salt & pepper

Lamb Filling

80g frozen sour cherries

1 tbsp cumin

1 tbsp Turkish chilli pepper 

1 tbsp lemon pepper

½ bunch parsley, roughly chopped

3 sprigs lemon thyme

¼ bunch oregano

60g walnuts

60g pistachios chopped

350g slow-cooked lamb shoulder, shredded

3 tbsp pomegranate molasses 

Salt to taste 

120g Alba sweet cheese, grated

To Serve

200g labne, strained yoghurt

½ clove garlic, microplaned  

50g pistachios, chopped 

1 pomegranate (optional)

Rose petals


Preheat the oven to 180°C.

Place the separated kataifi in a big bowl with the melted butter, salt and pepper and mix them together well. 

In a large mixing bowl, mix together the shredded lamb filling. 

In a 22cm tart shell, brush the melted butter across the bottom of the shell and around the sides. Cover the bottom of the tart shell with half of the buttered kataifi and press well with your hand until well packed in. Then add lamb mixture, and cheese and cover them with the other half of the buttered kataifi and press down firmly.

Place in the oven to cook for 15 minutes on one side, then carefully turn over and cook the other side of the kunefe for another 15 minutes. Rest for 10 min before slicing. Serve with labne yoghurt mixed with garlic and a pinch of salt, pistachios and rose petals.


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