Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Heat the oil and cook the garlic for 30 seconds without letting it brown.
Add the tomatoes, tomato paste, cumin, chilli flakes, and salt and simmer for 15 minutes until thick and jammy.
Stir in the coriander and take off the heat.
Serve warm as a dip with flatbread or alongside rice dishes.