Sesame lamb bites with cacik, homemade dukkah flatbreads and cumin-spiced aubergine

20131021-133211.jpg

This might sound like the sort of meal that takes ages to prepare – but don’t be fooled! I got home at after 6pm on Sunday, sleepy from a busy weekend by the sea, and had this dinner ready for 8pm. The flatbreads are a breeze and were knocked up from cupboard ingredients as a last minute thing, the lamb balls require just a quick smashing of mince and a speedy bake, and the aubergines are low maintenance too.

The recipes for all of these were adapted from various sources – the flatbreads from the BBC recipes site, the lamb from Yvette Van Boven’s Home Made and the cacik is just a copy of the dip I frequently eat at our local cheapy Turkish place.

20131021-133817.jpg

These flatbreads are the sturdy kind, and are fairly pliable. They would hold more messy fillings with ease – perfect for grated salads!

You will need:

For the lamb bites

20131021-134014.jpg

500g organic lamb mince
2 Tspn soy sauce
1 Tspn smoked paprika
1 Tspn cinnamon
1 Tspn chilli flakes
1.5 Tspn freshly ground cumin seeds
1 Tspn Dijon mustard
1 small egg
5-6 tbspns of sesame seeds (approximately)

For the cacik

450g Greek yoghurt
1/2 a cucumber
Small handful of mint leaves, exact quantity according to your preference, finely shredded
The juice of 1/2 a lemon
1/2 clove of garlic, crushed
Salt, pepper
A little lemon oil, to serve (optional)

For the dukkah flatbreads

20131021-134137.jpg

250g strong white bread flour
1.5 tbspn dukkah
1/2 Tspn salt
100ml warm water
4 tbspn olive oil

For the Aubergine

2 small aubergines
1.5 Tspn freshly ground cumin seeds
Salt, pepper
Olive oil

Method:

For the lamb:

1 – Preheat your oven to 175 degrees
2 – Combine all of the spices and seasonings with the lamb mince and the egg; use your hands to mix it all together thoroughly
3 – Now form the mince into small meat balls (you’ll end up with 30-40 depending on how large you want them!)
4 – Tip the sesame seeds into a small bowl and roll the balls into them so that they’re completely covered; set aside
5 – When all are ready, transfer the balls onto either a lined baking tray or a grill tray (ie- something with bars that allow the fat to fall into a tray underneath, saving the balls from sitting in tier own fat). If you don’t have a grill tray then be prepared to change the lining of the baking tray halfway through cooking as these balls leak quite a bit of fat!
6 – Bake the lamb balls for 20-25 minutes until just brown (don’t over cook or they’ll go dry!)

For the cacik

20131021-134347.jpg

1 – Prepare the cucumber by cutting it in half lengthways and scooping out the wet seedy centre with a teaspoon
2 – Cut the cucumber into dice and place into a bowl, followed by the lemon juice, mint, garlic and yoghurt
3 – Mix well and season to taste

For the flatbreads

1 – Place the flour, salt and dukkah in a bowl and mix
2 – Make a well in the centre and pour in the olive oil and water, and use a fork to start to mix this into the flour
3 – Use your hands to form the mix into a dough ball and knead for 5 minutes or so until smooth and elastic
4 – Cover the dough and set aside for 20 minutes
5 – Break the dough into 5 equal pieces and roll out over a floured surface (thickness of a pound coin)
6 – Cook the flatbreads one by one in a hot frying pan (don’t add oil), frying each for 2 minutes on each side
7 – You can keep the breads warm in an oven set to a very low temperature briefly but it’s best to serve straight away as they will carry on cooking and toughen if stored in an oven that’s too warm!

For the Aubergine

20131021-134643.jpg

1 – Cut the tops of the Aubergines and cut them lengthways into slices
2 – Place these on a baking sheet and sprinkle with the cumin and seasoning and drizzle with oil
3 – Place in an oven preheated to 175 degrees and cook for 30 minutes or until soft; ‘baste’ with extra oil halfway through cooking time
4 – Serve warm

20131021-135000.jpg

Advertisements

4 thoughts on “Sesame lamb bites with cacik, homemade dukkah flatbreads and cumin-spiced aubergine

  1. LOVING that enamel cookware. Did I mention that I love it? Good thing we aren’t apartment buddies or some of that cookware might end up accidentally in my kitchen, bwahaha ;) Looks so yum. Great job with the flatbreads too. Yum xx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s