less than 30 mins
30 mins to 1 hour
By Sabrina Ghayour
From Saturday Kitchen
For the tomato sauce
- 1 heaped tsp cumin seeds
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 large head garlic, cloves bashed, flattened, peeled and left whole
- 1 heaped tbsp rose harissa
- 1 heaped tsp caster sugar
- ½ tsp ground cinnamon
- 2 x 400g tins chopped tomatoes
For the kefta
- 500g/1lb 2oz lamb mince, ideally 10–15% fat
- 1 large onion, very finely chopped in a food processor and drained of excess moisture
- 2 tbsp fresh flatleaf parsley, very finely chopped
- 2 large garlic cloves, minced
- 1 heaped tsp paprika (not pimenton/smoked)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- salt and freshly ground black pepper
For the bulgur wheat
- 500g/1lb 2oz bulgur wheat
- 2 tsp ground cinnamon
- 2 tsp paprika
- 1 litre/1¾ pints chicken stock (or cold water or mixture of both)
- 75g/2½oz unsalted butter
For the chickpeas
- 400g tin chickpeas, drained and rinsed
- 3 tbsp olive oil
- 1 tbsp curry powder
- 1 tsp garlic granules
- good squeeze lemon juice
For the fried onions
- vegetable oil
- 1 large onion, very thinly sliced
To make the tomato sauce, dry-fry the cumin seeds in a large saucepan over a medium heat for 1–2 minutes until they release their aroma. Heat the oil in the pan and fry the onions until nicely browned around the edges and cooked through. Add the garlic, harissa, sugar and cinnamon and mix until combined. Add the tomatoes, mix everything together and cook for 20 minutes.
To make the kefta, combine all of the ingredients for the kefta together in a bowl, reserving a spoonful of parsley for the garnish. Season well with salt and pepper and really work the mixture into a paste, ensuring everything is evenly combined.
Shape the mixture into approximately 24 meatballs, about the size of table tennis balls. Gently roll them to elongate them into long sausage shapes. Stir the tomato sauce and place the kefta in the sauce, ensuring some of the sauce covers the kefta. Cook for 30 minutes with the lid ajar, stirring carefully halfway through and shaking the pan to ensure the kefta cook through and are immersed in sauce.
To make the bulgur wheat, place the bulgur wheat and spices in a saucepan. Season well with salt and mix well. Add the stock and butter then cover with a lid and cook for 30 minutes over a medium heat. Once cooked, remove the lid and fluff with a fork.
To make the chickpeas, preheat the oven to 220C/200C Fan/Gas 7 and line a roasting tin with baking paper. Mix all of the ingredients for the chickpeas together in the tin and roast the chickpeas for 20 minutes.
To make the fried onions, heat the oil and fry the onions until deeply browned and crispy. Transfer to drain on kitchen paper.
To serve, place the bulgur wheat on a very large serving platter, then pile on the kefta and tomato sauce. Scatter over the chickpeas and finally top with the reserved parsley and fried onions. Serve immediately.