Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “cumin”

Middle Eastern Kibbeh

Kibbeh is a Middle Eastern dish comprised of a fragrant minced lamb and pine-nut filling encased in a crunchy dough made from Burgul wheat and lamb processed together into a dough.  These deep fried balls of deliciousness are a perfect quick lunch or dinner and when served with a fresh salad are an impressive meal indeed… A dollop of sour cream on the side – what a treat…

We have an Arancini Mould so our version was a bit bigger but took almost no time to prepare.  using the mould we got 16 balls out of 1 kilogram of minced lamb. If shaping by hand you will probably get around 25 as they will be smaller…

Kibbeh 1

Ingredients:

1 kg finely lean minced lamb

500g fine bulgur cracked wheat

1 ½ teaspoon salt

1 ½ teaspoon pepper

1 teaspoon allspice

½ teaspoon cumin

2 medium onions, 1 finely chopped, and 1 coarsely chopped, divided

½ cups toasted pine nuts (optional)

2 tablespoons olive oil

Vegetable oil for frying

Sour cream on the side

Method:

In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing tightly through a clean tea-towel

Place into medium bowl and combine with 500 grams meat, coarsely chopped onion, 1 teaspoon salt and 1 teaspoon pepper

Combine well and place small amounts at a time in food processor until dough-like consistency

Add in a little water if mixture is too dry

In the meantime prepare Kibbeh Stuffing

In a medium frying pan, sauté the finely chopped onion in olive oil

Add pine nuts if desired

Add minced lamb and break up well with a wooden spoon or spatula to ensure the meat is crumbled

Add allspice, salt, pepper, and cumin

Once lamb is light brown, remove from heat. Allow to cool for 10 minutes

Take an egg sized amount of shell mixture and form into a ball

With your finger, poke a hole in the ball, making a space for filling

Add filling and pinch the top to seal the ball

Shape it into a point, or football shape, or leave as a ball

Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown.

Drain on paper towels and serve with a dollop of sour cream and your favourite salad

Kibbeh can be stored in the freezer for about 3 months.  Don’t fry them prior to freezing

 

Bon Appetit!   🙂

 

Spicy Whole Roasted Cauliflower

I have been wanting to try this recipe for ages and when cauliflowers finally came down to price I wanted to pay, I thought – today is the day!

This is so delicious and I used up the leftovers by chopping them up and stir frying with garlic, crispy bacon and chilli then tossed through Penne pasta.   Perfect!

The photos show the cauliflower looking a little dark on the outside.  This is because we really went to town and cooked this one in the Weber Kettle BBQ…  It was sensational and the coating was crisp…

Roasted Spicy Cauiliflower

 

Cooked all the way through  – cut the cauliflower into slices like a cake to serve – what a wonderful flavour…

Roasted Spicy Cauliflower 2

 

Ingredients:

1 tablespoon vegetable oil

1 whole head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chilli powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper

Method:

Preheat a fan-forced oven to 200c and line a small baking sheet with baking paper.

Trim the base of the cauliflower to remove any green leaves and the woody stem.

In a medium bowl, combine the yogurt with the lime zest and juice, chilli powder, cumin, garlic powder, curry powder, salt and pepper.

Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface.

Place the cauliflower on the prepared baking sheet and roast until the surface is dry and browned, 50 minutes to an hour.

Pierce with a skewer to check if cooked all the way though.

The marinade will make a crust on the surface of the cauliflower

Cut into wedges to serve.

 

Bon Appetit!  🙂

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