大象传媒

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Sheftalia is a Lamb and Pork Cypriot barbecued sausage, soft and juicy on the inside with a nice charred outer. They can be cooked on the BBQ but work just as well fried or baked. 听Beetroot borani is an Iranian beetroot and yoghurt dip with dates,听goats cheese and walnuts. Flatbreads are a really quick and easy way to make bread as they don鈥檛 require proving.

Sheftalia听

Serves 6听

路听听听听听听听听 250g lamb mince (best from the shoulder to get more flavour from the fat)

路听听听听听听听听 250g Pork mince (also best from the shoulder)

路听听听听听听听听 10-15g finely chopped parsley

路听听听听听听听听 1 small red onion, finely diced

路听听听听听听听听 1.5 lemons, juice only

路听听听听听听听听 2 tsp good quality sea salt

路听听听听听听听听 2 tsp ground black pepper

路听听听听听听听听 1 tsp cinnamon

路听听听听听听听听 1 piece of caul fat听听

Soak the caul fat in a bowl of water with the juice of 1 lemon for about half and hour and drain听

Fold all (except caul fat) ingredients into the pork and lamb mince. The lemon will help bind it, use your hands to mix and combine all ingredients.听

Place in fridge for 20-30 minutes.听听

Get a little bit on your hands, roll around and form a sausage pattie shape. Place on a piece of the lace fat and roll it over tucking in the sides, roll it over again and there you have your sheftalia.听听

You can cook those on the barbecue, the heat will help melt the caul fat back into the meat to help it become juicy once cooked. Alternatively cook on a griddle pan. The outside should be charred and slightly crisp, the inside cooked through. With either cooking style they will take about 15 minutes, turning them occasionally so they become charred but not burnt, you want a crisp outer and soft juicy centre.听听

Flatbread听

路听听听听听听听听 Equal parts of self-raising flour to natural yoghurt so for 6 people 300g of听听 each

路听听听听听听听听 1tsp baking power

路听听听听听听听听 1tsp nigella seeds听

Mix all the ingredients together until they form dough. Divide into small handful sized piece and roll out into rough circles about 10mm thick. Cook directly on the BBQ or on a hot griddle pan on the hob. They鈥檒l only take a few minutes each side.听

Beetroot borani听

路听听听听听听听听 500g Cooked beetroot (the unpickled kind)

路听听听听听听听听 4 tbsp Natural yoghurt

路听听听听听听听听 4 tbsp olive oil

路听听听听听听听听 1 garlic clove finely chopped/grated

路听听听听听听听听 2 dates mashed to a paste

路听听听听听听听听 2 tbsp red wine vinegar

路听听听听听听听听 Goats cheese

路听听听听听听听听 Walnut halves, toasted

Whizz up the beetroot in a blender until they turn into a rough paste. Put in a bowl and mix in the yoghurt, garlic, dates, oil and vinegar and a pinch of salt. Top with small pieces of goats cheese and the walnut halves.

Serve the Sheftalia with the flatbread, humus or beetroot borani and a tabuleh salad.

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