With an abundance of spices and flavours, this dish will certainly tantalise your taste buds!
1kg lamb mince
5g garlic powder
5g onion granules
Preheat an oven to 180°c.
In a mixer bowl add the mince lamb, persian seasoning, lamb stock mix, garlic powder, onion granules & beat for 5 minutes to break down the meat.
Place in a suitable baking dish, making sure to push it down.
Bake for 40 minutes, then turn over, cover & bake for another 40 minutes.
Press with a weighted tray and serve.
500g Artisan's Choice strong white flour
2 tsp salt
3 tbsp olive oil
10g cayenne pepper
10g onion powder
Mix the flour, salt, yeast, spices and oil in a large bowl and add enough water to make a soft, but not sloppy, dough.
Put into a lightly oiled bowl to rise for 1 hr until doubled in size.
Divide the dough into 8 pieces, about 250g each, and use a rolling pin to flatten each one into a circle, 15cm in diameter, about 1cm thick.
Then leave the pieces on a lightly floured baking tray to prove for 5 minutes.
Heat a large frying pan to a medium heat and dry-fry each piece until browned on both sides, about 5 minutes in total.
Set aside to cool slightly before serving.
50g Greek yoghurt
1/2 a cucumber
20g fresh parsley
20g fresh mint
½ a lime
1 clove of garlic
1 tbsp of olive oil
10g of ground cinnamon
Salt and pepper
Place your Greek yogurt in a bowl.
Add the diced cucumber, lime juice, cinnamon, clove of garlic, parsley and fresh mint and mix well.
Pour in a couple of drizzles of olive oil and salt and pepper to taste.
Peppermint and pear salad
1 large head of romaine lettuce, washed, trimmed and diced
5 small tomatoes, quartered
1 cup cucumber, chopped
1/2 cup feta cheese, crumbled
1 lemon, juiced
1/4 cup olive oil
30ml of peppermint infused oil
salt and pepper to taste
1 1/2 tablespoons fresh chopped mint leaves
2 tbsp of Sosa Home Gourmet pear fruit and sauce
20g goji seed mix
In a large bowl, combine romaine lettuce, tomatoes, cucumber, feta cheese, mint leaves and goji mix.
In a small bowl, whisk olive oil, peppermint oil, lemon juice, pear, salt and pepper.
Pour the dressing over the salad.
Serve in a rustic style as a sharing platter or a street food style dish.