Merguez meatballs with broad beans and pittas
From Hugh's Three Good Things by Hugh Fearnley-Wittingstall - page 110.
Serves: 2 – 4
Time: 300 minutes
Do make your own pittas. They are so much better than bought and for this recipe it doesn't really matter if they do not puff perfectly.
Don't forget to let the merguez mixture stand for a few hours or overnight.
Ingredients
- 140g frozen broad beans
- 1 tbsp olive oil or rapeseed oil
- 10ml lemon juice
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- 12 black peppers corns, or equivalent ground
- 1 tsp paprika
- ¼ tsp cayenne pepper no more than this - use less if you prefer
- ½ tsp salt
- 500g frozen lamb mince, defrosted or just use fresh if you have it
- 2 garlic cloves, finely diced
- 4 pitta breads or more if hungry. Other flatbreads would work too.
- 4 tbsp Greek yoghurt to serve
This goes well with the Roast potatoes with chilli, mint & preserved lemon.
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