- 1 kg finely minced lean lamb
- 1 large onion, finely chopped
- 1 t freshly ground allspice
- 500 ml finely chopped Italian parsley
- sea salt and freshly ground black pepper
A delicious and favourite Lebanese dish using lamb mince that is traditionally minced three times then beaten with iced water to lighten.
Mix together all the ingredients. Shape into ovals, spike on skewers and char-grill.
Sprinkle with thinly sliced onion, finely chopped parsley and sumach.
Hummus may be served as a sauce on the side.
Cook’s notes: Alternatively, form into small balls, brown with sliced onion, then simmer with tomato paste diluted with enough water to cover.
Or, if you like, form into balls, brown with sliced onion, then bake with pomegranate molasses diluted with enough water or stock to cover.
Spread thinly on split flatbreads (as shown here), then bake or grill.
Use lean beef instead of lamb, if you like.
Per serving: 1156.3kJ, 23.63g protein, 18.1g fat, 2g carbs