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lamb kefta with ras-el-hanout, red onion pickles, cumin chickpea salad, yogourt with fresh herbs

Brunch, Salted, Vegetables and Fruits, Lamb

A trip to North Africa with this recipe!

Note

Make your pickles few days in advance!

Une recette facilement réalisable pour un plat, les quantités proposées ici sont pour 4 pers.

Ingredients

Recipe for 4 persons

Kefta

500 Gr

Ground lamb

2 Unit(s)

Chopped shallot

2 Sprig(s)

Flat parsley

1 Tbsp

Ras el hanout

1 Unit(s)

Egg

50 Gr

Breadcrumbs

Pickels

2 Unit(s)

Red onion

375 Ml

Xérès vinegar

2 Tbsp

Sugar

Chickpea salad

2 Can(s)

Chickpea box 398 ml

3 Tsp

Cumin powder

1 Unit(s)

Lemon juice

Yogurt

300 Ml

Greek yogurt

5 Sprig(s)

Flat parsley

0.50 Bunch

Chives

Preparation time: 30 min

Preheat your oven at 400 °F

Prep

Peel and cisel the shallots.

Remove the leaf and chop the parsley. (keep few leaves aside for decoration)

Peel and mince the onions.

Pour the can of cheak peas in a strainer and wash under cold water.

Press the lemon juice.

Finely chop the chives.
Kefta

In a bowl, mix all the ingredients. Season with salt and pepper. Make meatballs of 40gr and roll in your palm to make into an oval shape.

Keep aside in the fridge for 30 minutes.

In a hot pan with vegetable oil, brown the kefta on each side and bake in the oven for 5 to 6 minutes before serving.
Pickels

In a pot, bring to a boil vinegar and sugar.
Remove from heat and add the onions.
Let cool down and put aside in the fridge.
Salad

In a bowl, mix all the ingredients.
Season to taste with salt and pepper.
Yogurt

Mix the yogurt with salt and pepper, chives and parsley.
Plating

Start with your sald in the plate,, add a spoon of yougurt on top.

When the keftas are cooked, remove from oven and put in top. Garnish with pickles and parsley leaves.