For the tamarind sauce
2-3 sprigs fresh mint, leaves only
1 tbsp tamarind paste
½ green chilli, finely chopped
½ tsp salt
½ tsp sugar
For the mint yoghurt
5 tbsp plain yoghurt
1 tsp mint sauce
pinch cayenne pepper or chilli powder
For the lamb kebabs
400g/14oz lamb mince
4 shallots, finely chopped
2 fresh green chillies, finely chopped
bunch fresh coriander, finely chopped
1½ tsp salt
1 tsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
1 tsp chilli powder
1 slice white bread, made into breadcrumbs
freshly ground black pepper
vegetable oil, for frying
For the lentil bites
300g/11oz red split lentils, soaked overnight in cold water, drained
1 medium onion, finely chopped
1 tsp ground turmeric
1 tsp ground coriander
½ tsp chilli powder
5 tbsp finely chopped fresh dill
3 tbsp flour
vegetable oil, for frying
For the tamarind sauce, put all the ingredients into a blender with four tablespoons of water and blend until smooth. Transfer to individual dipping bowls or ramekins.
For the mint yoghurt, put all the ingredients into a blender with a pinch of salt and blend until smooth. Transfer to individual dipping bowls or ramekins.
For the lamb kebabs, combine all the ingredients, apart from the vegetable oil, together in a bowl. Season, to taste, with sea salt and freshly ground black pepper and knead for a minute or two with clean hands until everything is thoroughly mixed.
Break off small pieces of the mixture and shape into balls, about the size of golf balls.
Pour enough oil into a large frying pan to come about 2cm/¾in up the sides of the pan and place over a high heat. When the oil is hot, add the balls, in batches if necessary to avoid overcrowding the pan, and turn the heat down to medium. Fry for 5-6 minutes, turning occasionally, or until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper. Keep warm.
For the lentil bites, tip the lentils into a food processor and blend until coarsely mashed, but not puréed. Transfer to a bowl and add all the remaining ingredients, apart from the gram flour and vegetable oil. Season, to taste, with sea salt and freshly ground black pepper and mix well.
Add one tablespoon of the gram flour and mix thoroughly, then repeat this process until all the gram flour has been incorporated or until the mixture is thick enough to hold its shape.
Pour enough oil into a large frying pan to come about 2cm/¾in up the sides of the pan and place over a medium heat. Test when the oil is hot enough by frying a small piece of onion – if the onion sizzles rapidly in the oil, it is at the correct heat.
Carefully place one tablespoon of the mixture into the oil at a time, repeating until the pan is full but not overcrowded (you may need to fry them in batches). Fry for 5-6 minutes, turning occasionally, until crisp and golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.
Serve the warm kebabs and lentil bites with the sauces for dipping.
Overnight preparation time
10 to 30 mins cooking time
Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Prep 20 m
Cook 20 m
Ready In,40 m
- Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
- Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
- For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
- To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
Prep 15 m
Cook 25 m
Ready In 2 h 10 m
- In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
- Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
- On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
- Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
Black Glutinous Rice Porridge
Prep 15 m
Cook 30 m
Ready In 45 m
- In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.