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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:

  • 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:

  • 1 lb
    (454 g)
    lamb ground
  • 3
    garlic cloves, minced finely
  • Burger bun recipe:

  • 3 cups
    (320 g)
    all purpose flour
  • 2 1/2 tsp.
    (12 1/2 g)
    dry active yeast
  • tempered milk

  • 1/2 lb
    (213 g)
    all-purpose flour
  • 1 Tbsp.
    (15 mL)
    all-purpose flour
  • 1 Tbsp.
    (15 mL)
    salt
  • 3 Tbsp.
    (45 mL)
    sugar
  • 1
    egg yolk
  • 2 oz
    (56 g)
    melted butter
  • Burger buns, cut in half


  • lamb patty

  • slices of small local field tomato

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

  • pickled turnips, cut into thin strips

  • lamb ketfa spice

  • 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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