500g minced lamb
1 small bunch (about 30g) of flat leaf parsley, finely chopped
2 tablespoons pul biber chilli flakes
4 fat garlic cloves, crushed
3 tablespoons tomato purée
1 onion, very finely chopped
1 sheet of ready rolled all-butter puff pastry
1 tablespoon nigella seeds
Sea salt flakes and freshly ground black pepper
150ml Greek yogurt
1. Preheat the oven to 200°C (180°C fan), Gas Mark 6. Line a baking tray with baking paper.
2. Combine the meat with 2 of the eggs, the parsley, pul biber, garlic, tomato purée and onion in a large bowl. Season generously with salt and pepper. Mix the ingredients with your hands until the mixture becomes a smooth, evenly mixed paste.
3. Unroll the pastry. Lay the meat in a long sausage shape across the centre of the pastry. Fold the pastry over the sausage and pinch the pastry around the meat to seal it. Transfer to the prepared baking tray.
4. Beat the remaining egg and use it to brush the pastry all over.
5. Sprinkle over the nigella seeds. Bake for about 25 minutes, or until the pastry is deeply golden brown and crispy. Transfer the roll to a serving platter and slice to serve. Serve hot with yogurt and your favourite chilli sauce on the side.
2 tablespoons cumin seeds
4 large onions, 1 diced and 3 halved and very thinly sliced into half-moons
2 tablespoons tomato purée
50g unsalted butter
400g can chopped tomatoes
400g can chickpeas, drained
400ml chicken or vegetable stock
Maldon sea salt flakes and freshly ground
150ml Greek yogurt
handful of chopped coriander or parsley
1. Heat a large frying pan over a medium-high heat, add the cumin seeds and dry-toast for about 2 minutes, shaking the pan until they release their aroma and begin to brown a little, taking care not to let them burn.
2. Add a drizzle of olive oil to the pan, add the diced onion and fry for 6–8 minutes, or until softened. Add the tomato purée and dissolve it into the onion mixture, adding a little more oil if needed, then add the freekeh and butter and stir well until the freekeh is evenly coated in the onion mixture and the butter has melted. Stir-fry for 1 minute, then add the canned tomatoes and chickpeas and mix well.
3. Pour in the stock and the water and season with a generous amount of salt and pepper. Cover the saucepan with a lid, reduce the heat to low and cook for 20–25 minutes without disturbing the pan. Remove the pan from the heat and set aside, leaving the lid on.
4. Meanwhile, prepare the fried onions for a garnish. Line a plate with a double layer of kitchen paper. Pour enough vegetable oil into a saucepan to fill it to a depth of 1cm and heat over a high heat. Add the sliced onion and fry for 8–10 minutes, or until golden brown and crispy – avoid stirring or they will start to caramelise. Remove the fried onions with a metal slotted spoon and transfer to the paper-lined plate to drain.
5. Add half the fried onions to the freekeh and, using a fork, gently comb through the freekeh to stir in the onions and fluff up the grains and chickpeas. Arrange the freekeh mixture on a wide, flat platter. Dot with the yogurt and scatter the remaining fried onions and coriander or parsley on top. This is also good drizzled with your favourite chilli sauce.
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