225g cracked wheat
250ml boiling water
Salt and freshly ground pepper
20ml olive oil
100g onion, peeled and finely chopped
5g garlic clove, peeled and crushed
225g lean lamb, cut into small dice
20g Essential Cuisine Spicy Persian Style Seasoning
50g pine kernels, toasted
3g parsley, finely chopped
Crème fraiche with chopped mint
Lemon wedges, to garnish
- For the outer casing, add the water to the wheat in a bowl, stir, season and allow to stand for 30 minutes, then drain if necessary.
- Heat the oil in a suitable frying pan, gently fry the onion and garlic until softened but with little colour. Add the lamb and continue to fry, stirring constantly, until almost browned.
Stir in the Spicy Persian Style Seasoning, sultanas, pine kernels and parsley. Season and remove from the heat and allow to cool.
- Blend the wheat mixture into a smooth puree in a food processor. Form into 20 equal balls. Taking one in your hand, make a hole with your finger. Start from the centre and work outwards to form an open cup-like shape.
- Stuff the balls with the lamb mix, then pinch the ends to seal and close securely, so no mixture will leak out. Deep fry in oil at 180 degrees C for 5 minutes, or until they float and are piping hot. Serve with a crème fraiche and chopped mint dip and lemon wedges.