HARISSA LAMB FLATBALLS IN FLATBREAD WITH HUMMUS (feeds 3-6)
Ingredients :
150g greek yoghurt
50g sour cream
2-3 baby cucumbers or a 2" chunk of cucumber with seed removed, diced finely
1 tbsp fresh mint leaves, chopped finely
1 tsp mint sauce - the vinegary one
sea salt & freshly ground black pepper
500g minced lamb, fresh from the fridge and very cold
3 tsp Harissa paste (or to taste)
half a red onion, finely diced
1 tsp dried rosemary
2 tbsp fresh finely chopped mint
1 egg yolk
1 tbsp sunflower oil
6 flatbreads (I used sundried tomato & onion flavour ones, but plain would do fine)
200g hummus
50g rocket.
Method :
To make the tzatziki, spoon out the Greek yoghurt and sour cream into a bowl and mix together. Add the chopped cucumbers, mint and mint sauce and a pinch of salt and pepper. Stir to combine, taste for seasoning and adjust if necessary, then leave to let the flavours mingle.
In a large bowl, combine the minced lamb with the Harissa paste, red onion, chopped mint, dried rosemary, egg yolk and a good pinch each of salt and pepper. Mix well so that the ingredients are well combined.
Smooth the top of the mixture, then divide into six by - with the tip of your spoon - drawing a line across to halve, then divide each half into three with two more lines. This should ensure that you get roughly the same amount for each flatball.
Spoon out one sixth of the mixture into the palm of your hand and shape it into a flatball - or burger - shape approximately a half inch thick (or less), making sure to press it together to prevent any breaking apart later on in the pan. Place it on a chopping board and continue to shape the remaining five.
Heat the oil in a frying pan over a moderate to high heat, then gently place three of the flatballs into the pan. Don't try and cook all six together, as this will overcrowd the pan and they'll just poach - which you don't want! As soon as they are in the pan, leave them alone. Don't be tempted to turn them, move them or fiddle about with them at all. When you can see a line of browned lamb creeping up the side of each flatball and the underside is lovely and golden brown, then turn them carefully onto the uncooked side and leave them alone again.
Once the line of browned lamb has met up with the other side and both sides are golden brown, the juice has stopped flowing freely (but hasn't disappeared altogether) - which takes around 15-20 minutes - remove the flatballs from the pan and place onto kitchen paper and put somewhere to keep warm while you cook the remaining three. You will know when they are cooked through, as when pressed on top they will provide some resistance.
Once all the flatballs are cooked, toast the flatbreads lightly to warm them up.
Take a flatbread and spread the whole of one side with a good layer of hummus. Lay a small bunch of rocket on top of the hummus, followed by the flatball and finish with a good spoonful of the tzatziki. Fold the unladen side of the flatbread over and serve with a simple salad and a napkin for the fingers!
From http://jennyeatwellsrhubarbginger.blogspot.co.uk