This spicy protein-packed dish is perfectly complemented by the airy bulgur wheat and crispy onions.
ingredients
For the tomato sauce
For the kefta
- 500g/1lb 2oz minced lamb, ideally 10-15% fat
- 1 large onion, chopped very fine in a food processor and drained of excess moisture
- 2 tablespoons fresh flat-leaf parsley, very finely chopped
- 2 large garlic cloves, minced
- 1 heaping teaspoon paprika (not pimenton/smoked)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- salt and freshly ground black pepper
For the bulgur wheat
For the chickpeas
For the fried onions
Method
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To make the tomato sauce, dry-roast the cumin seeds in a large pot over medium heat for 1-2 minutes until they release their aroma. Heat the oil in the pan and fry the onions until they are nicely browned around the edges and cooked through. Add the garlic, harissa, sugar and cinnamon and mix until combined. Add the tomatoes, mix everything together and cook for 20 minutes.
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To make the kefta, combine all the ingredients for the kefta in a bowl, reserving a spoonful of parsley for garnish. Season well with salt and pepper and work the mixture into a paste, making sure everything is evenly mixed.
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Form the mixture into approximately 24 meatballs, the size of table tennis balls. Roll them gently to lengthen them into long sausage shapes. Stir the tomato sauce and place the kefta in the sauce, making sure some of the sauce covers the kefta. Cook for 30 minutes with the lid on, stirring gently halfway through and shaking the pan to ensure the kefta is cooked through and submerged in sauce.
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To make the bulgur wheat, place the bulgur wheat and the spices in a saucepan. Season well with salt and mix well. Add stock and butter and cover with a lid and cook for 30 minutes on medium heat. When cooked, remove the lid and fluff with a fork.
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To make chickpeas, preheat the oven to 220C/200C fan/gas 7 and line a baking tray with baking paper. Mix all the ingredients for the chickpeas together in the mold and roast the chickpeas for 20 minutes.
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To make the fried onions, heat the oil and fry the onions until they are deep brown and crispy. Transfer to drain on kitchen paper.
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To serve, place the bulgur wheat on a very large serving platter, then top with the kefta and tomato sauce. Sprinkle over the chickpeas and finally top with the reserved parsley and fried onions. Serve immediately.
