Tuesday, 8 June 2010

Lamb and Pistachio mini burgers with Fried Sumac Onions.

Lamb and Pistachio mini burgers with Fried Sumac Onions
adapted from Silvena Rowe's recipe

450g minced lamb
2 medium eggs
3 cm ginger, finely grated
2 green chillies, deseeded and finely chopped
1 tsp. ground cumin
1 onion, grated
120g pistachio nuts, chopped
1-2 tbsp. olive oil, for oiling the griddle pan

For the sumac onions
2 tsp olive oil
1 large onion, sliced thinly
1 tsp ground sumac

To make the onions, heat the olive oil and add the sliced onions, cooking on low to medium heat. Season to taste and keep stirring. Saute until golden and add the sumac, remove from heat.

Place mince in a bowl and add the eggs, ginger, chillies, cumin, onion. Knead to combine really well. Shape into small patties. Press pistachios onto each pattie.
Preheat grill to medium-high and grill the patties until golden, about 3 minutes on each side.

Sumac is considered essential for cooking in much of the Middle East; it served as the tart, acidic element in cooking prior to the introduction of lemons by the Romans. Sumac has a very nice, fruity-tart flavor which is not quite as overpowering as lemon. In addition to their very pleasant flavor, flakes from the berry are a lovely, deep red color which makes a very attractive garnish.
Try substituting in any dish on which you might squeeze fresh lemon juice. If you enjoy hummus, try topping it with a sprinkling of sumac. It's delightful!