Newspaper article Manchester Evening News

Cook with the Kids

Newspaper article Manchester Evening News

Cook with the Kids

Article excerpt

MIDDLE EASTERN LAMB BURGERS THESE heavenly lamb burgers by Geoffrey Smeddle are a culinary adventure to the Middle East.

INGREDIENTS For the lamb burgers: 900g (1 3/4lb) lean minced lamb 2 garlic cloves, crushed 1 red onion, grated 1/4 tsp ground turmeric 1/2 tsp ground cumin 1 tsp fennel seeds, crushed 1 piece fresh ginger, 3cm long, peeled and grated 1 red chilli, de-seeded and finely chopped 2 tsp fresh mint leaves, chopped 2 tsp chopped coriander 2 egg yolks 1 pinch salt 1 pinch of pepper FOR THE YOGHURT SAUCE: 1/2 cucumber, grated 300g (10oz) low fat natural yoghurt 1 large ripe tomato, chopped 1 tbsp fresh coriander, chopped 1 tbsp fresh mint, chopped To serve: T8 wholemeal pitta breads METHOD: 1. Place the lamb mince, onion, turmeric, cumin, fennel seeds, ginger, chilli, salt and pepper in a bowl and use your hands to combine - your little helpers might enjoy this step . 2. Add the mint leaves, chopped coriander and egg yolks and mix thoroughly. To test if the mix is seasoned enough, fry a small lump and taste. …

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