From this months delicious mag. Sumac is s new spice I’m messing around with. This was really yum.
There is a layer of homemade hummus too underneath the lamb, which was fried up in tomato paste and garlic. The top layer is sumac, tomato, parsley, mint, onion, garlic and lemon juice and is not baked but sprinkled over just before serving. Filo pastry is a bitch to work with but I will deffo be making this again.