This is a great sharing dish and is very simple to make. You can buy sumac from most big supermarkets or Lebanese shops.
Serves 4 Preparation time: 15 minutes Cooking time: 20 minutes
500g minced lamb 2 carrots 25 g coriander 1 garlic clove 2 tbsp lemon juice 1 whole little gem lettuce 25 g mint 1 onion 1 packet wholemeal pita bread 2 tsp sumac 4 whole tomatoes 1 small white cabbage 2 tsp cinnamon 1 tsp cumin 4 tbsp olive oil
Method
Finely chop the onion. In a large frying pan heat 1 tbsp of olive oil. Add the chopped onion and 1 crushed garlic clove. Fry until soft, add 2 tsp of cinnamon, 1 tsp of sumac and 1 tsp of cumin, fry for 1 minute. Add the lamb mince and fry until browned, at the same time breaking it up with a wooden spoon. Season with salt and pepper and cook for a further 10 minutes stirring regularly.
While the mince is cooking make the salad. Shred 2 big handfuls of the cabbage leaving the inner core. You can use a grater or food processor for this. Cut the carrots into thin matchsticks or, if you prefer, grate them. In a bowl mix together the carrot and cabbage. Chop 2 tbsp of mint leaves and add.
Make the dressing. In a small bowl mix together 3 tbsp of olive oil with 2 tbsp of lemon juice and 1 tsp of sumac. Season to taste. Add the dressing to the salad.
Brush the 4 pieces of pita bread with some olive oil and warm for a couple of minutes. You can do this in a frying pan or in the oven.
Dice the tomatoes and set aside. Chop 1 tbsp of coriander.
To serve take a large dish and spread the base with the salad. Put the mince on top and then the chopped tomatoes and a sprinkle of coriander.
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