Moroccan lamb mince
DIFFICULTY
very easy
very easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
12
- 1 can(s) (425 ml) Chickpeas
- 3 Garlic cloves
- 100 g Tahina juice and grated peel of 1/2 organic orange (sesame paste; glass)
- 7 TABLESPOONS Olive oil
- 100 g Whole milk yoghurt
- 7-10 Tbsp salt, pepper, sweet paprika, ground cumin
- 1 Onion
- 500 g minced lamb (alternatively minced beef)
- 2 TABLESPOONS chopped parsley
- 1 Egg (Gr. M)
- 2 TABLESPOONS Breadcrumbs
Directions
- 1
For the hummus chickpeas in a sieve rinse cold, drain. Peel and chop 1 clove of garlic. Puree with chickpeas, tahina, orange juice and 2 tbsp. oil with a hand blender. Mix in yoghurt.
- 2
Season to taste with salt.
- 3
For the meatballs, peel and finely chop the onion and 2 garlic cloves. Knead with minced meat, parsley, egg, breadcrumbs, orange peel, 1 teaspoon each of paprika and caraway, some salt and pepper. Form approx. 30 small balls from the minced mass.
- 4
Heat 5 tablespoons of oil in a large frying pan in portions. Fry the meatballs for about 8 minutes. Drain on kitchen paper. Taste warm and cold.
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