MEATY MUSHROOMS TAKE A STARRING ROLE, BOOSTED BY A RICH HARISSA BUTTER. LIGHTLY PICKLED ONION, GARLICKY TOUM AND SIMPLE FLATBREADS ROUND OUT A GENEROUS VEGETARIAN MEAL
PILED ATOP RUSTIC TURKISH BREAD, LAMB MINCE AND EGGPLANT PAIR WITH FRESH TOMATO AND BRIGHT HERBS AND SPICES, READY TO SLICE AND SERVE
UP YOUR SCHNITZEL GAME WITH THIS SIMPLE HACK: ADD FRIED SHALLOTS TO THE PANKO CRUMB TO CREATE MAXIMUM FLAVOUR WITH MINIMUM FUSS
LAMB & FRIED EGGPLANT FLATBREAD
SERVES 4
1 large, thin Turkish bread
Vegetable oil, to shallow-fry
1 small eggplant, cut into 2cm cubes
2 tbs olive oil
4 garlic cloves, finely chopped
500g lamb mince
2 tsp each ground coriander and cumin
1 tsp sumac
2 ripe truss or heirloom tomatoes, cut into wedges
1 small red onion, finely chopped
1 tbs lemon juice
¾ cup (190g) ajvar (roasted red capsicum and eggplant sauce – from delis and selected supermarkets)
⅓ cup each mint and flat-leaf parsley leaves, to serve
Preheat oven to 160°C. Place bread on a baking tray and place in the oven to warm while you make the topping.
Heat 1cm vegetable oil in a large deep frypan over medium-high heat. When the oil is hot, add eggplant (in batches if necessary) and cook, stirring and turning occasionally, for 5-6 minutes until eggplant is soft and deep golden all over. Remove using a slotted spoon and drain on paper towel. Sprinkle lightly with salt flakes.
Heat olive oil in a second large frypan over medium heat. Add garlic and cook, stirring occasionally, for 1-2 minutes until lightly caramelised. Add lamb mince, increase heat to medium-high and cook, breaking up mince with a wooden spoon, for 6-8 minutes until browned. Add coriander and cumin, ½ tsp sumac and ½ tsp each of salt flakes and freshly ground black pepper. Cook for a further 2-3 minutes until lightly caramelised.
Combine remaining ½ tsp sumac in a bowl with tomato, onion and lemon juice, and season.
Thickly spread ajvar over warm bread. Top with spiced lamb and fried eggplant. Scatter with tomato mixture and serve with whole mint and parsley leaves.
ZUCCHINI & CUCUMBER FATTOUSH, HARISSA AND LEMON
SERVES 6
2 Lebanese flatbreads
2 tbs extra virgin olive oil
¼ tsp each allspice and sumac
4 long green shallots, thinly sliced
2 Lebanese cucumbers, finely chopped
2 zucchini, finely chopped
250g cherry tomatoes, finely chopped
½ bunch flat-leaf
