- 1 onion, quartered
- 1 can chickpeas
- 1 cinnamon quill
- 1 Tbsp olive oil, plus extra, to drizzle
- 3 garlic cloves, crushed
- 1 tsp ground Allspice
- 1 long red chilli, de seeded and chopped
- 1 tsp ground cumin
- ½ tsp ground cardamom
- 400 g minced lamb
- 1 Tbsp pomegranate molasses
- 2 Tbsp Barberries
- 2 Lebanese breads
- 2 Tbsp pine nuts, toasted
- ¼ tsp sweet paprika
- ¼ cup flat-leaf parsley, choppedYOGHURT SAUCE
- 2 cups of natural Greek style yoghurt
- 1 garlic clove, crushed
- 1 large lemon, juiced
- 2 tsp TahiniOPTIONAL: Replace 125ml of water with 125ml of reduced salt chicken stock.
Finely chop onion. Heat oil in a frying pan over medium heat, add onion and cook for 5 minutes or until softened. Add garlic, spices, chilli and remaining cinnamon, and cook for 30 seconds or until fragrant. Add lamb and cook, breaking up with a wooden spoon, for 7 minutes or until browned. Add pomegranate molasses and Barberries and 125 ml water or salt reduced chicken stock, and cook for 2 minutes or until liquid reduces slightly. Season with salt and pepper. Remove from heat.
To make yoghurt sauce, combine all ingredients in a bowl. Season with salt and pepper.
Preheat oven to 220 °C. Place the breads on a rack in the oven and bake for 3-4 minutes or until lightly golden and crisp. Don’t burn! Set aside.
Drain chickpeas. Reserve 2 Tbsp chickpeas to serve. Using your hands, break bread into 4 cm pieces and place in a 1.5 L round baking dish. Drizzle with one-third of yoghurt sauce and top with lamb mixture then chickpeas. Repeat layering and finish with the top layer of yoghurt sauce. Bake for 15 minutes at 220oC or until heated through. Scatter over reserved chickpeas, toasted pine nuts, paprika and parsley. Drizzle with extra oil and serve.
Bliss balls are a favourite at our household. I love the how versatile they are and that they are not an exact science to make. The seeds of the figs and the chia seed add a nice texture to these balls.
- 1/2 cup dried dates
- 1/4 cup Goji berries
- 1/2 cup dried figs
- 1/4 cup sunflower seeds
- 3 tbs chia seeds
- 1/2 cup shredded coconut for rolling
- Add all the ingredients except the coconut in an electric mixer and blend till the mixture forms a sticky ball
- Roll into bite size pieces
- Roll in shredded coconut or your favourite topping
Lunch box muffins was shared by Wendy. What a great break from sandwiches in the lunch box.
Basic muffin recipe:
- 1 1/2 cups Wholemeal flour
- 1/2 tsp each bicarbonate and baking powder
- Fried up 1 diced onion and 1/2 cup bacon
- A tin of corn
- Handful of herbs from the garden and a pinch of herb salt
- 1 egg
- 1/2 cup milk
- 1/2 cup oil
- Mix it all ingredients thoroughly except the egg, milk and oil in a bowl
- Add the egg, milk and oil to the bowl
- Makes a big gluggy mess then you just cut some squares of baking paper and spoon mixture into muffin tray. Bake till brown and cooked. Yum
This recipe was shared by Teresa and sounds like such an interesting blend of flavours. In Teresa own words ‘Simple and uncomplicated, yet a very tasty side dish when you need a little extra with dinner’.
- Orange sliced into bite size pieces
- 1/4 cup tasty cheese
- 1/2 red onion sliced
How easy does that sound!