On Tuesday evening I had the lovely Figgy over for dinner and three more (frankly blood-spattered) episodes of The Walking Dead and Alberto had work to do in the evening so I was cooking for the three of us. As I had the day off work I figured I could do something that might take a little longer to prepare. I flicked through my cookbooks and found these two lovely recipes in the book Purple Citrus and Sweet Perfume, by Silvena Rowe. The kebab recipe recommends serving it with the tomato salad and I added the moutabel recipe that I’ve cooked before. I good combination and the kebabs are a very summer-y dish that was suitable for the hottest day of the year. (so far!) I also used my time off to make some home-made ice cream – rhubarb and honeycomb – for dessert. I’ll blog that next.
Seves 6 (so it says – I ended up serving the three of us whilst barely scaling it down at all. We had three kebabs each, which was fine for me and Alberto but proved a little too much for Fig.)
For the kebabs:
900g of lamb mince
½ a bunch of freshly chopped parsley
2 red onions finely grated (grating onions makes my eyes water even more than chopping them so I used the grater attachment on my mixer to do the hard work – more washing up but fewer tears!)
2 garlic cloves, crushed
200g of pistachios, chopped
¼ of a teaspoon of ground cardamom
1 teaspoon of ground cumin
½ a teaspoon of paprika
½ a teaspoon of ground black pepper
¼ a teaspoon of ground cloves
½ a teaspoon of ground corinader
A pinch of cinnamon
A pinch of ground nutmeg
Olive oil for brushing
Before starting to mix everything I ran the lamb mince through my food mixer to make the mince even finer.
Combine all of the ingredients, except the olive oil in a large bowl. Mix for 10 minutes or so until smooth and well combined. (I ran the whole lot through the food mixer, which also helped to chop the pistachios into smaller pieces that I’d been able to manage with my mezzaluna.)
Split the mixture into 12 equal amounts. (As I was using slightly less I made 9 kebabs) Shape into sausage like kebabs, stick a bamboo skewer through each one and then pop them in the fridge for 30 minutes or so./
Brush with olive oil and grill for 15-20 minutes or so, turning occasionally for even cooking, until golden brown.
For the tomato salad:
6 ripe plum tomatoes
Seeds of 1 pomegranate (I found that the best way to get the seeds out of the pomegranate was to do it in a bowl of water. The juice doesn’t squirt everywhere, the pith floats and the pith sinks so it’s easy to collect the seeds and discard the rest.)
1 teaspoon of ground sumac
½ a teaspoon of ground cumin
4 tablespoons of olive oil
2 tablespoons of pomegranate molasses
Slice the tomatoes and place in a large bowl. Add the pomegranate seeds and combine.
In a small bowl mix together the sumac, cumin, olive oil and pomegranate molasses.
Pour over the salad and gently toss.
For the Moutabel:
2 medium baking potatoes
1 medium sweet potato
2 tablespoons of tahini
2 tablespoons of Greek yoghurt
3 tablespoons of lemon juice
½ teaspoon of ground cumin
Boil the potatoes until tender.
Drain and mash.
Add the tahini, yoghurt, lemon juice and cumin and mix well.