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Lebanese keftas, roasted semolina with almonds
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Lebanese keftas, roasted semolina with almonds
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This dish was cooked using:
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  


  1. 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.
  2. 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.
  3. Prepare the yoghurt sauce. Mix all the ingredients in a bowl and season to taste. Drizzle with olive oil before serving. Set aside. 
  4. 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.  
  5. 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. 


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