| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Travels, A, La, Carte |
4 |
servings |
INGREDIENTS
| 2 |
|
Thick slices day old white bread; crusts removed |
| 450 |
g |
Best quality minced beef or lamb |
| 1 |
|
Onion; grated or very |
|
|
; finely chopped |
| 1 |
ts |
Ground cumin; (optional) |
|
|
Salt and pepper |
|
|
Olive oil |
|
|
Chilli flakes |
|
|
Dried oregano |
INSTRUCTIONS
TO SERVE
Soak the bread in water for 10 minutes. Drain and squeeze dry, then
crumble. Mix with the meat, onion, cumin (if using), salt and pepper, then
whizz in a processor or pass through a mincer. Knead the mixture with your
hands for a few minutes until smooth and cohesive.
Divide into 12 portions and roll each one into either a tubby sausage shape
or a small rugby ball. Brush with oil and grill for 5-6 minutes until just
cooked through, but still slightly pink at heart.
Serve with chilli and oregano for those who want to spice them up. A salad
of tomato, lettuce and cucumber is a good accompaniment.
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