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Lamb and tabbouleh pita pockets
1 Ib minced lamb
2 eggs, lightly beaten
1 cup stale breadcrumbs
1 onion, finely chopped
2 tablespoons chopped fresh mint
1
⁄
2
teaspoon ground cinnamon
1
⁄
2
teaspoon ground coriander
1
⁄
2
teaspoons ground cumin
1 small red chilli, finely chopped
2 teaspoons turmeric
1
⁄
2
teaspoon garam masala
6 pita pockets
1
⁄
2
cup plain yogurt
Tabbouleh
2
⁄
3
cup burghul
2 cups chopped fresh parsley
2 tablespoons chopped fresh mint
1 tomato, seeded, chopped
1 yellow capsicum, seeded and chopped
1
⁄
4
cup oil
2 tablespoons lemon juice
2 cloves garlic, chopped
1. Place lamb mince, eggs, breadcrumbs, onion,
mint, cinnamon, coriander, cumin, chilli and garam
masala in a bowl.
2. Mix well to combine, form into small sausage
shapes. Grill or barbecue until cooked through.
3. To make tabbouleh, place burghul in a bowl, cover
with hot water, stand for 30 minutes. Drain and
squeeze dry.
4. Place burghul, parsley, mint, tomato, capsicum, oil,
lemon juice and garlic into blender jug, pulse until
ingredients are finely chopped.Transfer mixture to
a bowl, cover and refrigerate until required.
5. Open pita pockets, using the point of a sharp knife.
Place spoonful of tabbouleh into each pocket, top
with lamb sausage then drizzle with yogurt.
Serve immediately.
TIP:Burghul is cracked wheat and is available at
health food stores and delis.
Main meals
continued
Fish Bites with egg and lemon sauce
1 Ib white fish fillets, chopped
3
⁄
4
cup stale breadcrumbs
2 cloves garlic, chopped
1
⁄
2
teaspoon turmeric
1 tablespoon paprika
1 teaspoon ground cumin
1 tablespoon chopped fresh coriander
1 teaspoon grated fresh ginger
1 egg, lightly beaten
3 cups chicken stock
Egg and lemon sauce
1 egg
1 egg yolk
1
⁄
4
cup lemon juice
1. Place fish, garlic, turmeric, paprika, cumin,
coriander and ginger into blender jug, using Speed
2/Mix, blend until smooth. Remove from blender,
shape into small balls approximately 1-2 inches
in diameter.
2. Place stock into a large saucepan, bring to
the boil.
3. Reduce heat to simmer, cook fish balls in batches
for 5-6 minutes or until cooked through. Remove
from pan with a slotted spoon. Set aside and keep
warm. Reserve
1
⁄
2
cup of hot stock.
4. To make sauce, beat egg and egg yolk in a small
bowl until thick and creamy, gradually add lemon
juice and reserved stock. Pour egg mixture into a
pan, add fish bites, cook gently until heated
through.
Serve immediately.
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