A delightful twist on the traditional Tunisian meat pie, this recipe combines flavorful lamb with aromatic spices and a crispy crust.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated before baking for even cooking.
In a skillet over medium heat, sauté the onion until translucent, then add the ground lamb and cook until browned.
Break up the lamb into small pieces as it cooks for an even texture.
In a mixing bowl, combine the cooked lamb mixture with mashed potatoes, chopped hard-boiled eggs, parsley, garlic powder, cumin, coriander, salt, and pepper.
Taste the filling and adjust the seasoning to your preference before assembling the pie.
Brush a 9-inch round baking dish with melted butter. Layer 3 sheets of phyllo dough, brushing each with butter, into the dish.
Keep the phyllo dough covered with a damp cloth to prevent it from drying out.
Spread the filling evenly over the phyllo layers. Cover with 3 more sheets of phyllo dough, brushing each with butter.
Press the edges of the phyllo layers together to seal the pie.
Bake in the preheated oven for 45 minutes, or until the crust is golden and crisp.
Check the pie halfway through baking and rotate it for even browning.
Let the pie cool slightly before slicing into wedges and serving.
Garnish with additional parsley for a fresh touch.
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