Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Jerusalem lamb kebab
Serves 4 Starters and mains
Ingredients
- 1 onion
- 1 bunch parsley
- 1kg minced lamb (or beef)
- 1tbsp baharat
- oil, for frying
- 3-4 spring onions
- 1 lemon
Method
Finely chop the onion and parsley, preferably in a food processor. Mix the chopped onion and parsley in a bowl with the meat and baharat. Form the mixture into small croquettes and place them on a plate. Cover and chill for 30 minutes.
Place some oil in a saucepan and sauté the spring onions, then set them aside.
After the meat has marinated, add oil to the saucepan and fry the croquettes (extra oil may not be needed if the meat is fatty). When the croquettes are done, remove them from the pan.
Squeeze the lemon over the croquettes, salt to taste, and serve with your choice of vegetables and dips and a squeeze of fresh lemon.
This recipe was taken from the April 2020 issue of Food and Travel.
To subscribe today, click here.
Advertisement