Lebanese plate with lamb and beef keftas, moutabal and cauliflower tabouleh
This dish was born from discussions with Toni, our neighbouring chef at the Lebanese restaurant. The slightly smoky moutabal is a perfect match for our delicious and fragrant lamb and beef keftas; adding bulgur to the vegetables makes it a well-balanced dish.
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Ingredients
Portions:
4
100 g
minced lamb
100 g
minced beef
50 g
bulgur
100 g
cauliflower, grated
1 piece
aubergine
2 tbsp
high-oleic sunflower oil
1 piece
onion, finely chopped
1 piece
yellow carrot, grated
1 piece
red onion, finely chopped
1 piece
orange carrot, grated
50 ml
whole milk
Tahini sauce:
2 tbsp
tahini
1 clove
garlic, minced
0.5 piece
organic lemon, juiced
water, as needed for consistency
50 g
pomegranate seeds
1 tsp
ground cumin
1 tsp
curry powder
0.5 tsp
Espelette pepper
0.5 tsp
ground white pepper
1 tsp
fine salt
1 bunch
flat-leaf parsley, chopped
1 bunch
fresh coriander, chopped
0.5 bunch
fresh mint, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 200°C (390°F).
- Mix 100 g minced lamb, 100 g minced beef, 1 tsp ground cumin, 1 tsp curry powder, 0.5 tsp Espelette pepper, 0.5 tsp ground white pepper, and 1 tsp fine salt in a bowl. Shape into small keftas.
- Heat 2 tbsp high-oleic sunflower oil in a pan over medium heat. Cook the keftas until browned on all sides, about 10 minutes.
- Roast 1 piece aubergine on a baking sheet in the preheated oven for 20 minutes. Once soft, scoop out the flesh and blend with 2 tbsp tahini, 1 clove garlic, 0.5 piece organic lemon juice, and water for consistency to make moutabal.
- In a bowl, combine 100 g grated cauliflower, 50 g bulgur, 1 piece finely chopped onion, 1 piece grated yellow carrot, 1 piece finely chopped red onion, 1 piece grated orange carrot, 1 bunch chopped flat-leaf parsley, 1 bunch chopped fresh coriander, and 0.5 bunch chopped fresh mint to make cauliflower tabouleh. Serve with keftas, moutabal, and 50 g pomegranate seeds as garnish.