Go all continental with this Moroccan-style kefta with mouth-watering spices.
- 2 parts minced lamb to one part minced beef (quantity depends on number of people being served: increase other ingredients accordingly if making a large amount)
- 2 red onion
- fresh coriander leaf
- cumin seeds
- coriander seeds
- cayenne pepper
- salt, pepper
- 1 head cos lettuce
- 1 tin chick peas
- cherry tomatoes
- juice of one lemon
- pita bread or moroccan or tunisian flat breads
- 1 tub plain yoghurt (preferably set)
- large bunch of mint.
- Have the butcher mince the meats twice (this is the secret of kefta).
- Mix the meat with one diced red onion, a generous amount of finely chopped parsley and coriander and 1 teaspoon of paprika and cumin. Then add a pinch of salt and pepper as well as one of cayenne. Mix well. Roll into hamburger patties.
- Prepare the salad by shredding the lettuce and combining it with the chickpeas, the sliced radishes. Chop up the scallions and add in. Slice the cherry tomatoes and season. Finally add the lemon juice and mix well.
- Grill the kefta burgers to taste but take care not to overcook.
- While grilling, toast the cumin and coriander seeds in a dry pan until they pop and give off their aroma. Mix these and the finely chopped mint with the yoghurt.
- Shake a little water on the pita breads and then grill; when ready fill with the salad mix, pop the burger on top and drizzle with the yoghurt.
More by Eamon Ó Cathain:
- Steamed Baby Leeks With Mustard Sauce And Hard Boiled Eggs
- Chorizo with Haricot Beans and Red Wine
- Roast Lamb with Rosemary and Sage Pesto with Rosemary and Lemon Roast Potatoes