makes
6
prep
20 minutes
cook
15 minutes
difficulty
Mid
makes
6
serves
preparation
20
minutes
cooking
15
minutes
difficulty
Mid
level
Stream free On Demand
Episode 6
episode • The Streets With Dan Hong • cooking • 24m
G
episode • The Streets With Dan Hong • cooking • 24m
G
Ingredients
- 1 kg minced lamb
- 1 yellow onion, finely diced
- ½ bunch parsley, finely chopped
- 1 tbsp salt
- 2 tbsp black pepper
- 2 tsp Lebanese 7-spice (baharat)
- 1 tbsp vegetable oil
- 6 frozen shallot pancakes (available at Asian grocers)
Salad
- 1 cucumber, julienned
- 2 spring onions, julienned
- 2 tsp black vinegar
- 1 tsp soy sauce
- Pinch ground Sichuan pepper
To serve
- 1 bunch coriander, leaves picked
- ¼ cup crispy chilli oil
- ¼ cup toum
Instructions
- Shape kofta mixture about 6 inches long, 1 inch wide. Add vegetable oil to a large frypan over medium-high heat and grill for 2-3 minutes on each side. Remove and set aside.
- Fry the shallot pancakes in the residual oil in the pan for 1-2 minutes. The pancake will puff up and go golden brown.
- Toss all of the salad ingredients together in a small bowl.
- Spread a generous amount of toum over the pancake, add the kofta and a spoonful of the crispy chilli oil. Top with coriander, salad, and a pinch of Sichuan pepper. Roll and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 6
