Inspired by a family trip to Lebanon, this is a celebratory twist on a Lebanese national dish – mini meaty croquettes brimming with beautiful Middle Eastern flavours.
Category: not set
Cuisine: not set
vegetable oil (for deep-frying)
200 g fine bulgur wheat
300 g minced lamb (20% fat)
1 large pinch of seven spice (see below)
½ tablespoon ghee
½ tablespoon ground allspice
½ tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground coriander
½ teaspoon ground cloves
½ teaspoon ground ginger
50 g pickled walnuts
50 g Medjool dates
½ bunch of fresh flat-leaf parsley
200 g minced lamb (20% fat)
50 g pine nuts
2 teaspoons seven spice (see above)
½ teaspoon dried mint
½ teaspoon dried oregano
1 ripe mango
1 large or 2 small limes
1 clove of garlic
¼ teaspoon mustard seeds
¼ teaspoon fenugreek seeds
¼ teaspoon cayenne pepper
¼ teaspoon sweet smoked paprika
¼ teaspoon turmeric
1 pinch cayenne pepper (optional)
700 g jar of quality chickpeas
1 lemon
1 clove of garlic
1 pinch of ground cumin
2 tablespoons tahini
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