Prep time

20 minutes

Cooking time

10-15 minutes

Yields

4 people

Ingredients

Meatballs

• 500 g minced lamb or beef
• 1 egg
• 1 small onion, finely chopped
• 3 garlic cloves, diced
• 1 tsp sea salt
• 1/2 tsp black pepper
• a large pinch of ground cumin
• a large pinch of ground cinnamon
• 1 tbsp ghee or butter for frying
• pinch of ground chili or a little fresh chili (optional)

Tabbouleh

• 2 cauliflowers
• 1 tbsp ghee or butter
• 2 red onions or 2 bunches of spring onions, finely chopped
• 4 large tomatoes, diced
• 3 large handfulls of fresh parsley, finely chopped
• a large handfulls of fresh mint leaves, finely chopped
• juice of 1 lemon
• 6 tbsp of extra virgin olive oil
• sea salt and black pepper

Toppings of choice: Chopped radishes, nuts, seeds.

Directions

Tabbouleh:

Grate the cauliflower, or run it in a food processor, into rice-sized pieces. Steam the grated cauliflower in a saucepan, lid on, with a couple of tablespoons of water and the ghee or butter. Over medium heat for 4-6 minutes, not getting too soft. Drain any excess water and tip the cauliflower into a large serving bowl. Shop the rest of the tabbouleh ingredients and combine everything together. Taste for seasoning.

Meatballs:

In a large bowl combine all the meatball ingredients, except the ghee/butter, and mix well. Wet your hands and shape the mince mixture into balls. 1 tablespoon per ball or any size you like. The larger balls the longer it takes to cook them. heat up ghee/butter in a wide saucepan, and fry the meatballs until lightly brown on all sides over medium-high heat for 6-7 minutes.

Serve the Tabbouleh with the Meatballs on topp with your choice of toppings.

Credits: Hemsley and Hemsley, The art of eating well.

Enjoy!