Lebanese plate with lamb and beef keftas, tabouleh and moutabal
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
1 tsp
ground cumin
1 tsp
Espelette pepper
1 pinch
salt
1 tbsp
fresh coriander, chopped
For the tabouleh:
50 g
bulgur
1 bunch
flat-leaf parsley, chopped
1 tbsp
fresh mint, chopped
1 piece
red onion, finely chopped
1 piece
organic yellow lemon, juiced
For the moutabal:
1 piece
aubergine
2 tbsp
tahini sauce
1 clove
garlic, minced
2 tbsp
whole milk
1 tsp
ground white pepper
50 g
pomegranate seeds
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Soak 50 g of bulgur in warm water for 10 minutes, then drain and set aside.
- In a bowl, mix 100 g minced lamb, 100 g minced beef, 1 tsp ground cumin, 1 tsp Espelette pepper, 1 pinch salt, and 1 tbsp fresh coriander. Form into keftas.
- Heat a grill pan over medium heat and grill the keftas for 8 minutes, turning occasionally, until cooked through.
- Roast 1 piece aubergine over an open flame until charred, peel, then blend with 2 tbsp tahini sauce, 1 clove garlic, 2 tbsp whole milk, and 1 tsp ground white pepper to make moutabal.
- In a bowl, combine soaked bulgur, 1 bunch chopped flat-leaf parsley, 1 tbsp fresh mint, 1 piece finely chopped red onion, and juice of 1 organic yellow lemon to make tabouleh.
- Plate the keftas with tabouleh and moutabal. Garnish with 50 g pomegranate seeds before serving.
For an authentic smoky flavor, roast the aubergine directly on the flame until the skin is well-charred.