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Lamb Kofta Sliders with House Made Pickled Turnips and Fresh Local Field Tomato https://www.metro.ca/userfiles/image/recipes/minikeftas-agneau-10337.jpg PT15M PT30M PT45M
Pickled turnips: Heat water sugar, vinegar, and salt in a medium sized saucepot. When hot take off stove immediately. Let cool and add beetroot and turnips. Leave in fridge for two days. Lamb kefta spice: Mix all ingredients together to create a fine powder. Patty recipe: Combine all ingredients and massage for 3 minutes. It’s important that all ingredients are completely combined. Burger bun recipe: Make sponge by adding first three ingredients and ferment at room temperature till frothy; approx. 1 hour. Add remaining ingredients to bowl with sponge, egg yolk, butter and mix at low speed. Add water if needed. Knead with dough hook for 8 minutes until smooth. Dough shouldn't stick to the bottom. Coat with oil and rest for 2 hours. Cut dough into 25 gram pieces. Roll into shape. Brush with egg wash and top with black sesame seeds. Cover with plastic wrap and let sit for 50 minutes or until doubled in size. Bake at 400°F for 8 minutes until brown. Final dish: Heat skillet or barbeque, season burgers with salt, pepper and extra kofte spice seasoning. Grill on each side for 3 minutes. Lightly oil haloumi and grill till brown. Cut buns in half and lightly toast in oven. Add julienned turnip to bottom of bun and a teaspoon of labnah to the top. Add patty to the top of turnip, grilled cheese and place the top on, add a skewer and serve.
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Lamb Kofta Sliders with House Made Pickled Turnips and Fresh Local Field Tomato

Lamb Kofta Sliders with House Made Pickled Turnips and Fresh Local Field Tomato

Rate this recipe
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5
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • Pickled turnips:

  • 2 cups
    (500 mL)
    water
  • 1 cup
    (250 mL)
    red wine vinegar
  • 1 cup
    (200 g)
    sugar
  • 1/3 cup
    (100 g)
    salt
  • 2
    medium sized red beet root, sliced very thinly
  • 4-6
    peeled turnips, sliced very thinly
  • lamb kotfa spice:


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    19.82/kg


    NEW ZEALAND LAMB RACK

    NEW ZEALAND LAMB RACK

    $15.99 /lb

    HOTEL STYLE FROZEN $35.25/kg


  • 2 Tbsp.
    (30 mL)
    ground cumin
  • 3 Tbsp.
    (45 mL)
    dry mint
  • 3 Tbsp.
    (45 mL)
    dry oregano
  • 2 tsp.
    (10 mL)
    sweet paprika
  • 2 tsp.
    (10 mL)
    ground black pepper
  • 1 tsp.
    (5 mL)
    hot paprika
  • lamb kofta patty:


    Flyer Deals  (2)
    NEW ZEALAND SPRING LAMB FRESH SEASONED LAMB MEATBALLS

    NEW ZEALAND SPRING LAMB FRESH SEASONED LAMB MEATBALLS

    $8.99 /lb

    19.82/kg


    NEW ZEALAND LAMB RACK

    NEW ZEALAND LAMB RACK

    $15.99 /lb

    HOTEL STYLE FROZEN $35.25/kg


  • 1 lb
    (454 g)
    lamb ground
    You might like:

    Flyer Deals  (2)
    NEW ZEALAND SPRING LAMB FRESH SEASONED LAMB MEATBALLS

    NEW ZEALAND SPRING LAMB FRESH SEASONED LAMB MEATBALLS

    $8.99 /lb

    19.82/kg


    NEW ZEALAND LAMB RACK

    NEW ZEALAND LAMB RACK

    $15.99 /lb

    HOTEL STYLE FROZEN $35.25/kg


  • 3
    garlic cloves, minced finely
  • Burger bun recipe:


    Flyer Deal  (1)
    DEMPSTER'S GRAIN BREADS, BAGELS, PULL APARTS, VILLAGGIO BUNS OR BREAD

    DEMPSTER'S GRAIN BREADS, BAGELS, PULL APARTS, VILLAGGIO BUNS OR BREAD

    2 for $5.00

    7" TORTILLAS OR VACHON SNACK CAKES SELECTED SIZES, SELECTED VARIETIES, OR 2.99 EA.


  • 3 cups
    (320 g)
    all purpose flour
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    BOB'S RED MILL ALMOND FLOUR

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    $12.99 ea.

    453 g SELECTED VARIETIES


  • 2 1/2 tsp.
    (12 1/2 g)
    dry active yeast
  • tempered milk


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    SELECTED VARIETIES


    IRRESISTIBLES SMOOTHIES

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    1.65 L selected varieties


  • 1/2 lb
    (213 g)
    all-purpose flour
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    BOB'S RED MILL ALMOND FLOUR

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    $12.99 ea.

    453 g SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    all-purpose flour
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    BOB'S RED MILL ALMOND FLOUR

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    $12.99 ea.

    453 g SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    salt
  • 3 Tbsp.
    (45 mL)
    sugar
  • 1
    egg yolk
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    12 un.


  • 2 oz
    (56 g)
    melted butter
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    225 G SELECTED VARIETIES


  • Burger buns, cut in half


    Flyer Deal  (1)
    DEMPSTER'S GRAIN BREADS, BAGELS, PULL APARTS, VILLAGGIO BUNS OR BREAD

    DEMPSTER'S GRAIN BREADS, BAGELS, PULL APARTS, VILLAGGIO BUNS OR BREAD

    2 for $5.00

    7" TORTILLAS OR VACHON SNACK CAKES SELECTED SIZES, SELECTED VARIETIES, OR 2.99 EA.



  • lamb patty
    You might like:

    Flyer Deals  (2)
    NEW ZEALAND SPRING LAMB FRESH SEASONED LAMB MEATBALLS

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    $8.99 /lb

    19.82/kg


    NEW ZEALAND LAMB RACK

    NEW ZEALAND LAMB RACK

    $15.99 /lb

    HOTEL STYLE FROZEN $35.25/kg



  • slices of small local field tomato
    You might like:

    Flyer Deals  (2)
    EXTRA LARGE BEEFSTEAK TOMATOES

    EXTRA LARGE BEEFSTEAK TOMATOES

    $1.79 /lb

    PRODUCT OF MEXICO 3.95/kg


    GRAPE TOMATOES

    GRAPE TOMATOES

    $3.49 ea.

    283 g PRODUCT OF MEXICO



  • halloumi cheese, cut into thin squares, same size as bun

  • pickled turnips, cut into thin strips

  • lamb ketfa spice
    You might like:

    Flyer Deals  (2)
    NEW ZEALAND SPRING LAMB FRESH SEASONED LAMB MEATBALLS

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    $8.99 /lb

    19.82/kg


    NEW ZEALAND LAMB RACK

    NEW ZEALAND LAMB RACK

    $15.99 /lb

    HOTEL STYLE FROZEN $35.25/kg



  • skewers
  • 3/8 cup
    (100 g)
    labneh cheese
Imprimer ma sélection

Preparation

Pickled turnips:

Heat water sugar, vinegar, and salt in a medium sized saucepot. When hot take off stove immediately. Let cool and add beetroot and turnips. Leave in fridge for two days.

Lamb kefta spice:

Mix all ingredients together to create a fine powder.

Patty recipe:

Combine all ingredients and massage for 3 minutes. It’s important that all ingredients are completely combined.

Burger bun recipe:

Make sponge by adding first three ingredients and ferment at room temperature till frothy; approx. 1 hour. Add remaining ingredients to bowl with sponge, egg yolk, butter and mix at low speed. Add water if needed. Knead with dough hook for 8 minutes until smooth. Dough shouldn't stick to the bottom. Coat with oil and rest for 2 hours. Cut dough into 25 gram pieces. Roll into shape. Brush with egg wash and top with black sesame seeds. Cover with plastic wrap and let sit for 50 minutes or until doubled in size. Bake at 400°F for 8 minutes until brown.

Final dish:

Heat skillet or barbeque, season burgers with salt, pepper and extra kofte spice seasoning. Grill on each side for 3 minutes. Lightly oil haloumi and grill till brown. Cut buns in half and lightly toast in oven. Add julienned turnip to bottom of bun and a teaspoon of labnah to the top. Add patty to the top of turnip, grilled cheese and place the top on, add a skewer and serve.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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