Appetizer

Crispy Lamb & Pomegranate Leaf Phyllo Cups with Tahini-Pomegranate Glaze & Charred Scallion Oil

Name: Crispy Lamb & Pomegranate Leaf Phyllo Cups with Tahini-Pomegranate Glaze & Charred Scallion Oil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 6 phyllo sheets, thawed; 3 tbsp clarified butter, melted; 8 oz ground lamb (preferably grass-fed); 1 tbsp pomegranate molasses; 1 tsp ground sumac; ¾ tsp ground cinnamon; ½ tsp ground cumin; 2 tbsp tahini; 2 tbsp pomegranate juice; 1 tbsp pomegranate molasses (for glaze); 2 scallions, cut into 2-inch pieces; 2 tbsp extra-virgin olive oil; 3 tbsp fresh pomegranate arils; 2 tbsp torn fresh mint; Fine sea salt and cracked black pepper

Thin phyllo shells, baked until they shatter, cradle a warm toss of spiced ground lamb spiked with pomegranate molasses and fresh pomegranate leaves. A silken tahini and pomegranate reduction binds and glosses each cup, while charred scallion oil drizzled at service adds bitter-sweet smoke. A sophisticated Lebanese appetizer showcasing texture and technique.

976cal per serving 26gprotein 50gcarbs 75gfat 15min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this