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Kataifi Nests with Mauritanian Ground Lamb

lamb kataifi

This dish is an elegant way to wow your guests. You can serve it as an entree or appetizer and bring Israel to your guest’s plate.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 6 oz. Kataifi (thawed in fridge)
  • 4 tablespoons olive oil
  • oil spray
  • 1 small onion, small dice
  • 3 garlic cloves, minced
  • 1 small green zucchini, small dice
  • 1/2 pound ground lamb meat
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped cilantro
  • 1 tablespoon Jerusalem mix spice blend


  1. Preheat oven to 350F. Pull kataifi with your hands to separate them and rip roughly into 2-inch lengths. Place in a bowl and continue separating with fingers and toss with 2 tablespoons of olive oil. Grease cupcake pan with the oil spray and divided the pulled kataifi and using the tips of your fingers create nests. Bake for 25-30 minutes or until golden brown.  Remove from oven and cool to room temperature.
  2. In a large frying pan heat 2 tablespoons of olive oil and sauté the diced onions until clear (about 3-5 minutes). Add the garlic and cook for 30-45 seconds, add the zucchini and continue cooking for 5 additional minutes. Add the ground lamb and cook for 5 minutes. While cooking constantly crumble the lamb using a spatula. Add the Jerusalem spice mixand let the spices bloom for 2 more minutes, taste and add spice if you wish. Add the chopped herbs and cook for additional 1 minute.  Remove from heat.
  3. Once ready to serve spoon some of the lamb into the kataifi nests. Serve with tahini and pine nuts.