Kibbeh is a traditional lamb meatball dish from the Middle East made with lamb mince, bulgur wheat, fresh mint and spices. Serve kibbeh with tahini, a sesame seed paste.
Ingredients -serves 2
- . 150g Bulgar
- . 375ml water
- . 200g minced lamb
- . 35g medium coarse bulgur
- . Handful mint leaves
- . Medium Onion
- . ½ teaspoon ground cumin
- . ½ teaspoon ground allspice
- . Olive oil
- . Salt & Pepper to taste
- 1. Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.
- 2. Finely chop the mint leaves and onions in the bowl of a food processor.
- 3. Stir the mint-onion mixture into the bulgur; add cumin, allspice, salt and pepper. Stir the bulgur mixture into the minced lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized balls.
- 3. Place the olive oil in a pan and heat over medium heat. Add the kibbeh and cook until outside is golden brown and centre is cooked through, turning once, about 6 minutes on each side.
- Kibbeh can also be baked in the oven. Preheat oven to 180 C / Gas 4. Press the lamb mixture evenly into a 20cm square baking tin. Drizzle 3 tablespoons olive oil over the top. Bake in preheated oven until the top is light brown, 35 to 40 minutes depending on thickness. Cool, cut into diamond pieces while still in the tin; serve.
Flat breads originate from all corners of the world and are the earliest known form of breads. Our ingenious ancestors developed methods and improvised tools to create a staple to compliment their diet – flatbreads can are leavened while others do not use a raising agent.
For m ore flat bread recipes – click here
- . 500 grams of plain bread flour
- . 30 Grams of yeast fast acting
- . 10 Grams of sugar
- . 100 ml of yoghurt
- . 150 ml of Warm water not hot
- . Salt to taste
- 1. Sift the flour into a large bowl – add the yeast mix in with the sugar
- 2. Now add the warm water and yoghurt salt
- 3. Form into a ball and knead, add extra water if dry, if wet, add more flour
- 4. Knead for 10 minutes until stretchy and smooth
- 5. Cover with cloth and let prove until double in size
- 6. Push the dough back and knead again
- 7. On a floured surface cut into 6 equal balls
- 8. Flatten roll each ball into a flat bread
- 9. Dust with flour and cover for 15 minutes
- 10. Now heat a large fry pan cook each flat bread 2 minutes each side until brown and perfect.
- Keep wrapped in a cloth to help the bread stay soft
A yummy aubergine puree with added smokiness.
Ingredients – Serves 4
- . 2 Large aubergines
- . 4 Garlic cloves pureed
- . 2 Tablespoons of yoghurt thick (my preference not traditional)
- . 1 tablespoon of ground cumin
- . Sea salt to taste
- . Black pepper to taste
- . 2 tablespoons of Tahini paste
- . Zest of 2 Lemons – reserve juice
- . 2 tablespoons of good olive oil
- 1. place aubergine in the oven on 180C for 40 minute or until soft
- 2. In a bowl add all the ingredients, and mash with a fork – serve with flat breads
Persian Potato Patties (Kuku Sibzamini)
These potato patties, make a wonderful side dish or snack.
Dried mint makes these patties really delicious so don’t skip it if possible. Please don’t use fresh mint instead of dried in this recipe as the flavour and texture won’t be the same.
Ingredients – 6 servings
- . 4 medium to large potatoes
- . 2 large eggs
- . 1 tsp salt
- . 1/4 tsp black pepper
- . 1/4 tsp turmeric
- . 1 tbsp dried mint
- . 4 tbsp plain flour
- . Vegetable oil for frying
- 1. Cook the potatoes by boiling or baking them. Mash the potatoes in a large bowl using a potato masher or a fork.
- 2. Add the eggs to the potatoes and mix well.
- 3. Add in salt, pepper, turmeric and dried mint. Stir well to combine.
- 4. Add in the flour, one tablespoon at a time. Mix after each addition.
- 5. The mixture should be thick enough to be handled but not doughy.
- 6. Heat the vegetable oil in a non stick pan over medium heat.
- 7. Shape the cakes and fry them in the hot oil in batches. Fry for about 3 to 5 minutes on each side until crispy. Place fried potato cakes on a kitchen towel to absorb their excess oil.
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