The Spicery (Part IV) with Anni

We have finally got back to our Spicery menus. It has been in the cupboard for far too long and it was a great pleasure to cook tonight with the fabulous, amazing Anni. It has been a while since we’ve caught up and what better way to reconnect than by rolling some nuts in meat and eating cake for dessert.

Lamb Kibbeh with Tabbouleh menu:
500g minced lamb
1 large onion (coarsely grated)
2 cloves garlic (crushed)
300g bulgur wheat
1 tbsp tomato purée
Large bunch parsley – roughly chopped
250g cherry tomatoes – halved
A couple of spring onions – sliced thinly
2 tbsp Tahini paste
100g pine nuts – toasted
1 lemon
Veg oil for frying and olive oil for the salad
Natural yoghurt to serve

Blitz 150g of the bulgur wheat to a fine powder and add to the lamb, onion, tsp salt, half the garlic and the Kibbeh spices (cinnamon, cumin, parsley, allspice, mint, black pepper, ground coriander, marjoram). Mash together to a smooth texture. Roll into golf ball sized pieces, press a hole in the middle, fill with the pine nuts, seal and roll into torpedo shapes.
Pour 225ml boiling water over the remaining bulgur wheat with 1 tbsp of tomato purée, the rest of the garlic and the tabbouleh spices (ground cinnamon, ground cumin, ground coriander, mint, black pepper, allspice). Cover tightly for 10 minutes.
Fluff up the bulgur with a fork and then mix in the parsley, tomatoes, spring onions, 1/2 tsp salt, juice of half a lemon and a drizzle of olive oil.
Mix the tahini, the juice of the remaining half lemon, pinch of salt, 3 tbsp water and the Tahini spices (paprika, black pepper, ground cumin, garlic powder).
Serve the kibbeh with the tabbouleh, tahini sauce and a spoonful of yoghurt.




Kulich recipe:
60ml milk
100g caster sugar
100g butter (at room temperature)
3 eggs (beaten)
250g self raising flour
100g dried cranberries
50g candied peel
40g flaked almonds
200g mascarpone
50g icing sugar
1 lemon

Preheat the oven to 170C, 325F, gas mark 3.
Put the kulich spices (cardamom, nutmeg, vanilla powder, allspice, saffron) in the milk and leave to soak. Beat the sugar and butter until very light in colour. Mix the egg in a little at a time, alternating with a bit of flour to keep,it together. Mix in the remaining flour and a pinch of salt. Mix in the milk with the soaked spices, zest of the lemon, dried fruit and almonds.
Pour into a greased baking tin and bake for 30-40 mins or until golden on top.
Mix together the mascarpone, icing sugar, a squeeze of lemon juice and the pasha spices (cardamom and vanilla powder).
Serve the slices of the cake with a spoonful of pashka.




Optional kitchen porn:
Bosch hand blender
Kitchenaid mixer

Published in: on September 7, 2012 at 11:01 pm  Leave a Comment  
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