KIBBE-BURGERS WITH MINTED CREME FRAICHE

1/4 cup (40g) burghul 500g minced lamb

1 medium (150g) onion, chopped finely

2 cloves garlic, crushed

4 cup (40g) chopped toasted pine nuts 2 teaspoons ground cumin 2 teaspoons mixed spice 1/2 teaspoon ground cinnamon 2 tablespoons chopped fresh parsley

3 cup chopped fresh mint leaves

1 tablespoon olive oil

1 long loaf Turkish pide

1 (130g) Lebanese cucumber

1 medium (120g) carrot

1 small radicchio

3/a cup (180ml) creme fraiche

2 tablespoons lemon juice

1/2 teaspoon cracked black pepper

indir (2)Cover burghul with cold water in small bowl, stand 15 minutes; drain. Rinse burghul under cold water; drain, squeeze out excess moisture. Combine burghul in large bowl with lamb, onion, garlic, nuts, spices, parsley and half the mint; shape lamb mixture into 4 patties. Can be made ahead to this stage. Cover; refrigerate overnight or freeze.

Heat oil in large pan; cook patties, uncovered, until browned both sides and cooked as desired.

Meanwhile, quarter pide; split each piece horizontally, toast both sides. Using a vegetable peeler, cut cucumber and carrot into long, thin strips. Trim and tear radicchio into pieces. Combine remaining ingredients in small jug. Layer patties, cucumber, carrot and radicchio on toast; drizzle with minted creme fraiche, top with toast.

SERVES 4

Above French-onion baked chump chops Right Kibbe-burgers with minted creme fraiche

Plates from Accoutrement; napkin from Ruby Star Traders

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