Vetkoek with lamb and humus
1 kg shop-bought bread dough
750 ml oil for frying
750 g lamb mince
30 ml olive oil
1 large onion ? finely chopped
1 green chili ? finely chopped
1 clove garlic ? finely chopped
10 ml ground cumin
10 ml smoked paprika
A sprig rosemary or 5 ml dry rosemary
Salt and pepper to taste
Zest and juice of 1 lemon
Fresh herbs to serve
Make your lamb mince first.
Heat a skillet on the stove and add the olive oil.
Brown the onion, garlic and chilli until the onion is translucent and soft.
Be careful not to burn the garlic. Add spices and then the lamb. Brown and cook for about 10 minutes, while stirring constantly.
Season with salt and pepper and add the lemon zest and juice. Keep warm.
Divide your dough into 20 even-sized balls.
Heat the oil in a pot and when the oil is hot, fry the Vetkoek to golden perfection.
Regulate the heat of your oil, otherwise the Vetkoek will be raw inside and too brown on the outside. You will get the hang of it!
To serve, cut off the top of each vetkoek. Hollow out some of the “flesh”.
Spoon a dollop of humus into the vetkoek, followed by some lamb.
Top with more humus and serve hot with fresh herbs.
Delicious as a snack, but if you make your vetkoek slightly bigger, it is perfect for a light supper too!
Bon Appétit! Kalí óreksi!
Recipe and image courtesy of Nina Timm, My Easy Cooking on behalf of Mediterranean Delicacies