INGREDIENTS:
Fatuche:
4 tablespoons olive oil (60 ml)
2 tablespoons of pomegranate molasses (30 ml)
1 tablespoon lemon juice (15 ml)
2 teaspoons zaatar (4 g)
½ Japanese cucumber cut into half-moons (100 g)
2 thinly sliced radishes (80 g)
½ bundle of ruffled mint
1 tray of cherry tomatoes (red and yellow) cut in half
½ onion in small cubes (100 g)
¼ bunch of chopped iceberg lettuce (100 g)
¼ bunch of rucola (50 g)
2 mini flatbreads (50 g)
Kafta:
½ coarsely chopped onion (100 g)
2 coarsely chopped garlic cloves (10 g)
½ cup finely chopped parsley (15 g)
½ cup finely chopped mint (15 g)
¼ teaspoon ground nutmeg (1 g)
¼ teaspoon cinnamon powder (1 g)
½ teaspoon ground black peppercorns (1.5 g)
¼ teaspoon cumin powder (1 g)
1 tablespoon sumac (3 g)*
¼ teaspoon cardamom powder (1 g)
¼ teaspoon spicy paprika (1 g)
1½ teaspoon salt (10 g)
500 g ground drumstick
3 tablespoons of Soya Sunflower Oil (45 ml)
PREPARATION:
Fatuche: In a small bowl, mix together the olive oil, pomegranate molasses, lemon juice and zaatar; set aside in the fridge.
In a large bowl, mix together the cucumber, radishes, mint, tomatoes and onions.
In a large bowl, mix together the cucumber, radishes, mint, tomatoes, onions and greens; set aside in the fridge.
Heat a grill or oven and toast the pita bread until crispy. If using the grill, press down with a spatula to mark the bread well. Leave to cool and cut into small pieces before mixing into the salad.
Get the bread to cool and cut into small pieces before mixing into the salad.
Kafta: With the mixer, blend the onion, garlic, parsley, mint, nutmeg, cinnamon, black pepper, cumin, sumac, cardamom, paprika and salt.
Transfer this mixture to the salad.
Transfer this seasoning to a bowl and mix in the minced meat. Add 1 tablespoon of Soya Sunflower Oil, mix well and divide into eight equal parts.
Mix loosely or mix well.
Mold loosely or shape on a toothpick.
Heat a grill well. Brush the kaftas with the remaining oil. Brown on the grill, turning to mark the entire surface.
The kaftas should be golden brown.
Assembly: Before serving, mix the dressing with the salad and serve with the grilled kaftas.
Yield: 4 servings
Preparation time: 30 minutes
Tip: The soft drumstick can be replaced with hard drumstick, rump or duckling.
*Sumac is an Arabic spice with a sour taste. To substitute, add a few drops of lemon juice to the recipe.
