We do love bowls on the JUK menu . . . By ‘bowls’ I mean whole meals that work together, often layered, in a single dish. This one is almost like a deconstructed middle eastern burrito, with hummus instead of salsa and yoghurt instead of sour cream. Serve with pita chips or fresh bread for a satisfying, wholesome meal. The mince doesn’t have a saucy base, but is heavily seasoned with spices to add tons of flavour.
Makes: 4 serves
Takes: 10 minutes to prep; 10 minutes to cook
600g lamb mince
3 cloves garlic, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon dried chilli flakes
salt and freshly ground black pepper
2 cups baba ganoush
2 cups hummus
4 large tomatoes, diced
200g feta, crumbled
4 tablespoons greek-style natural yoghurt
large handful fresh at-leaf parsley leaves, roughly chopped
large handful fresh mint leaves, roughly chopped lemon wedges to serve
*click here to see our baba ganoush and hummus recipe
Method: Heat a large frying pan over a medium- high heat and cook the lamb, garlic, cumin, coriander, paprika, cinnamon and chilli, stirring often, for 8–10 minutes or until slightly caramelised and dark in colour. Season with salt and pepper. Remove from the heat. Divide the baba ganoush and hummus between four shallow bowls. Pile the cooked lamb on top and sprinkle over the tomatoes and feta. top with a dollop of yoghurt and sprinkle over the herbs. Serve with wedges of lemon to squeeze over.
Variation: To make this meal even heartier, add a base of cooked rice or roasted potatoes.