- Lamb mince
- 1 cumin sachet
- 1 ATLAS matbukah tub
- 1 sumac bag
- 1 fennel
- 1 orange
- 1 red onion
- 1 parsley bunch
Pantry staples: Olive oil, salt
Allergens: Onion, garlic
Specialised equipment: Oven safe frying pan or lined baking tray
Chef's note: This dish is inspired by tepsi kebabi, a baked kebab dish most loved by Charlie’s good friend Coskun Uysal of Tulum Restaurant.
* Use half of the onion provided.
* Parsley may be used across various dishes. Make sure to read each recipe carefully before you begin.
1. Prepare the ingredients
Preheat oven to 210C fan forced. Wash the ingredients. Thinly slice the onion*. Cut the tops of the fennel and reserve some of the fronds, if attached. Cut the fennel bulb in half through the core then cut each half into 5mm slices. Finely slice 1 tablespoon per person of parsley leaves*. Pick a few parsley leaves for garnish.
2. Cut the orange
Peel the orange. Hold the orange over a bowl to catch the juice. Carefully remove the segments by cutting either side of the pith and place in the bowl. Squeeze the remaining orange skeleton into a separate bowl to remove all the juice.
3. Make the sumac onions
Mix the onions, sumac and a pinch of salt. Massage the sumac into the onions and leave sit for at least 5 minutes.
4. Make the lamb mix
Combine the lamb mince, cumin, sliced parsley and a pinch of salt in a bowl. Use your hands to knead the mixture thoroughly. Divide the mixture into 1 serving per person. Shape each serving into a flat disc shape, about 5mm thick.
5. Cook the lamb kofte
Place the lamb in an oven safe frying pan or on a lined baking tray and cook in the preheated oven for 8 minutes or until browned and cooked through. If you are cooking for 4 or more, you can do a whole lamb tray bake and just cook it for longer.
6. Cook the fennel
Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the fennel slices in one layer and cook for 2 minutes on each side. Sprinkle with salt, reduce the heat to low and add a splash of water. Place a lid on the pan and cook for 2 minutes to soften the fennel.
7. Make the salad
Combine the fennel, fennel fronds and orange segments. Add the orange juice to taste and a splash of olive oil.
8. To serve
Divide the lamb kofte and salad between serving plates. Top with the matbuka sauce, sumac onions and a sprinkle of parsley leaves.