Lebanese Rice With Beef, Sumac And Egg
Middle Eastern, Middle EastTake a look
Your cart is empty.
454g Minced Lamb
Olive Oil (2 tablespoons)
4 Garlic Cloves (Crushed)
1 small red onion (finely chopped)
Sumac (1 Teaspoon)
Advieh (1 Tablespoon)
1 - 2 Teaspoons Chopped Mint
1 Tablespoon Chopped Parsley
Cracked Black Pepper (Half a Teaspoon)
Salt (1 Teaspoon)
50g Panko Breadcrumbs
Preheat the oven to 190 C / Gas mark 5
Heat half the olive oil in a frying pan and cook the onion and garlic until softened, then allow to cool.
Beat the egg in a large bowl then add all the remaining ingredients together with the onion & garlic mixture and mix well.
Shape the mixture into balls or long tubes, to be approximately the size of golf-balls.
Heat the rest of the olive oil in the frying pan, then add the meatballs and brown them all over for a couple of minutes – you may need to do this in batches.
Transfer them to an ovenproof dish and place in the oven.
Cook them for 10 to 15 minutes until they are cooked through.
Serve them with your choice of couscous and/or flatbreads with salad and tzatziki. They can be garnished with additional chopped parsley and chopped mint, a small handful of pomegranate seeds and crumbled feta cheese.