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Lebanese keftas, roasted semolina with almonds
Serves 4
Preparation time: 40 minutes
Cooking time: 10 minutes
Difficulty: *
For the keftas
- 300g minced beef
- 200g minced lamb
- 1 onion
- 1 tsp ras el hanout
- 2 tsp cumin seeds
- ½ tsp cinnamon
- 1 bunch chopped coriander
- 2 eggs
For the grilled semolina
- 350g cooked semolina
- 30g slivered almonds
- 50g pine nuts
- 50g sultanas
For the yoghurt sauce
- 1 finely chopped cucumber
- 2 tsp chopped fresh mint
- 500ml Greek yoghurt
- Salt and freshly ground pepper
- Peel and finely chop the onion. In a large bowl, mix the lamb and beef, add the spices, finely chopped onion and coriander. Mix well until blended.
- Take a small amount of mince and roll it between the palms of your hands to form a ball. Set aside and repeat until all the mixture is used.
- Prepare the yoghurt sauce. Mix all the ingredients in a bowl and season to taste. Drizzle with olive oil before serving. Set aside.
- Preheat the plancha to high heat. Pour a little vegetable oil on the plancha and cook the keftas over medium heat until golden brown on all sides.
- Toast the pine nuts and almonds on the plancha. Add the semolina and raisins and cook for a few more minutes. Serve the semolina with the keftas and yoghurt sauce.