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    You are in: Home / Recipes / Egyptian Lamb Pie Recipe
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    Egyptian Lamb Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    Chef Regina V. Smith's Note:

    This recipe is from the February 1995 issue of Gourmet magazine.

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    Units: US | Metric


    1. 1
      In a small saucepan combine the apricots with 1 1/2 cups water and them over moderate heat for 10 minutes. Drain the apricots and quarter them.
    2. 2
      In a skillet cook the onion in the olive oil over moderately low heat, stirring, for 8 minutes, or until they are softened. Add the garlic and cook the mixture for 2 minutes. Add the lamb and cook the mixture over a moderately high heat, stirring for 5 minutes, or until the lamb is no longer pink. Add the cumin, the coriander, nutmeg, cloves, beef stock, and the apricots and simmer the mixture, stirring stirring occasionally, for 30 minutes. Add pepper to taste and let the mixture cool for 15 minutes.
    3. 3
      Brush a 10 inch cast iron skillet with some of the butter, put 1 piece of phyllo in the skillet, and brush it with butter. Layer 7 more pieces of the phyllo in the skillet,, brushing them with butter in the same manner, spoon the filling with a slotted spoon into the skillet and smooth the top. Layer the remaining 8 pieces of phyllo buttering them, over the top of the filling and tuck the edges under. Score the top layer of phyllo into 6 wedges and bake the pie in a preheated 400 degree F oven for 30 minutes, or until it is golden.
    4. 4
      Let the pie cook for 15 minutes and cut into wedges.

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    Nutritional Facts for Egyptian Lamb Pie

    Serving Size: 1 (202 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 510.8
    Calories from Fat 358
    Total Fat 39.8 g
    Saturated Fat 17.5 g
    Cholesterol 90.9 mg
    Sodium 461.2 mg
    Total Carbohydrate 23.3 g
    Dietary Fiber 1.7 g
    Sugars 6.9 g
    Protein 15.5 g

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