Medi morsels of flavour

Mutton Shakshouka
Ingredients

• Mutton keema 280 gm
• 2 eggs w Extra virgin olive oil 2 tbsp w 3 cloves garlic, chopped w 1 red onion, chopped w 1 green bell pepper, chopped w 1 cup (250 ml) crushed tomatoes w 1 tsp ground cumin powder w 1 tsp red chilli powder (or paprika) w 1 tsp salt
• 1 tsp parsley, finely chopped

Method

• Heat olive oil in a pan, add chopped garlic. Fry for 30 seconds on medium flame. Add onions and green bell pepper. Fry for a few minutes until onions are soft. w Add juiced tomatoes. Add cumin powder, red chilli powder and salt. w Let sauce simmer for 5 minutes. Mix mutton into the tomato mixture. Cover and simmer for 12-15 minutes. If you want the mutton keema to be less tender, you can cook less. Garnish with parsley and remove from heat. For Poached Eggs on Top
• Add dash of vinegar to a pan of steadily simmering water.
• Crack eggs individually into a ramekin or cup.
• Create a gentle whirlpool in the water to help the egg white wrap around the yolk. w Tip the egg into water, white first. Cook for three minutes. w Remove with a slotted spoon. w Drain onto kitchen paper.

Lamb Kibbeh
Ingredients

• 1-1/2 pounds lean ground lamb w 2/3 cup medium coarse bulgur w 1 cup mint leaves w 1 large onion, chopped w 1 tsp ground cumin w 1 tsp ground allspice w 1 tsp salt
• 1/2 tsp ground black pepper w 3 tbsp olive oil

Method

• Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Cook on high 1 to 2 minutes. Toss briefly and allow to stand until cool.
• Place mint leaves in the bowl of a food processor. Process, gradually adding onion till finely chopped. Stir mint-onion mixture into the bulgur, with the cumin, allspice, salt and pepper. Stir bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
• Place olive oil in a skillet, and heat over medium heat. Add kibbeh patties and cook until outside is golden brown, centre is cooked, about six minutes on each side.

Shopska Salad
Ingredients

• 4 Roma tomatoes, diced large
• 1 large cucumber, diced large
• 2 green peppers, chopped (roasted or raw)
• 2 red peppers (roasted or raw)
• 1 large yellow onion, chopped (or 6 green onions, sliced)
• 2 tbsp chopped parsley
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• Salt and black pepper to taste
• 1/2 cup feta cheese, crumbled

Method

• Place tomatoes, cucumber, peppers, onion and parsley in a large bowl.
• Place oil, vinegar, salt and pepper to taste in a screw-top jar. Cover and shake.
• Toss dressing with vegetables, turn into a serving bowl and refrigerate and serve.
• Top with crumbled cheese.

— Recipes courtesy Chef Chakradhar, Howard Johnson.