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!
IngredientsRecipe for 4 persons
- Salt and pepper
Preparation time: 30 min
Preheat your oven at 400 °F
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.
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.
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.
In a bowl, mix all the ingredients.
Season to taste with salt and pepper.
Mix the yogurt with salt and pepper, chives and parsley.
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.
Make your pickles few days in advance!
Une recette facilement réalisable pour un plat, les quantités proposées ici sont pour 4 pers.
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