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1.
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Heat half of the extra virgin olive oil in a pan over medium-high heat.
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Add ketchup and half the garlic.
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Cook, stirring, for about 1 minute.
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2.
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Add minced meat, coriander, chili flakes and half of the cumin seeds.
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Cook, stirring, about 5-6 minutes until browned all over.
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3.
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Stir in 2 tablespoons of lemon juice and 1 tablespoon mint.
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4.
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Season with salt.
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Taste and adjust seasoning per taste.
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5.
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Remove from heat and set aside.
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6.
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Preheat oven to 350 F. 7.
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Lightly grease a 13 3/4 x 4 1/2 x 1 high removable bottom tart pan.
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8.
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Brush 1 phyllo sheet with olive oil, covering the remaining phyllo with a tea towel while you work.
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Top with another phyllo sheet and brush with olive oil.
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Repeat with remaining phyllo and oil, then use it to line the tart pan.
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9.
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Prick the base with a fork.
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Bake for 10-12 minutes or until pastry is crisp and lightly golden.
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Remove from oven.
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Cool slightly and push the centre of the pastry down.
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10.
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In the meantime, combine tomato, sumac, onion and parsley in a bowl with remaining half of the extra virgin olive oil and garlic as well as 1 teaspoon cumin, 1 tablespoon lemon juice and 2 tablespoons mint.
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Season with salt and set aside.
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11.
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Spread the center of the pastry shell with hummus.
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12.
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Then, sprinkle the cooked minced meat over the hummus.
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Bake for 3-4 minutes to warm through.
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13.
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Remove from oven and top with tomato and parsley mixture and extra mint leaves before serving.
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Adapted from a Middle Eastern Lamb Tart recipe on Australias leading food magazine website, Taste.com.au.
