Lamb Kefta, Hazelnut Hummus & Grilled Fennel Salad
Paired with 2017 SVL Malbec
INGREDIENTS -
Lamb Kefta:
2 lbs ground lamb
½ lb ground bacon or fatback
½ c yellow onion, minced in food processor and excess juice squeezed out
1 T black peppercorn, toasted and ground
1 T green peppercorn, toasted and ground
½ T Aleppo pepper
½ T garlic powder
2 t kosher salt
2 T cacao nibs, roughly chopped
Hummus:
1 c cooked chickpeas, reserve cooking liquid if cooking from dry beans
1 c hazelnuts, roasted and soaked overnight
1 T tahini
1 T garlic powder
1 t lemon zest
½ c lemon juice
¾ c olive oil
¼ c chickpea cooking liquid or water
1 t salt
Grilled fennel Salad:
2 hd fennel, cut in half lengthwise
1 T olive oil
½ c parsley leaves, rough chopped
¼ c thai basil leaves, rough chopped
1 lemon
Salt to taste
INSTRUCTIONS -
Lamb Kefta:
In a large bowl, combine the ground lamb, ground bacon or fatback, minced yellow onion, black peppercorns, green peppercorns, Aleppo pepper, garlic powder, kosher salt, and cacao nibs.
Mix the ingredients together until well combined and emulsified.
Take a large spoonful of the mixture and shape it into a ball. Flatten the ball with your hands and shape it into an oval. Repeat with the remaining meat mixture.
Refrigerate the kefta until ready to serve.
Hazelnut Hummus:
In a food processor, combine the cooked chickpeas, hazelnuts, tahini, garlic powder, lemon zest, lemon juice, olive oil, chickpea cooking liquid or water, and salt.
Pulse the ingredients a few times to break them down, then blend until smooth and creamy.
If desired, you can use a blender for an even smoother hummus, adjusting the liquid and olive oil quantities as needed.
Refrigerate the hummus for up to a week.
Grilled Fennel Salad:
Preheat the grill to high heat.
Rub the fennel halves with a teaspoon of olive oil and season with salt.
Place the fennel on the grill and cook for about 5 minutes per side, or until grill marks appear and the fennel becomes slightly translucent and shiny.
Remove the fennel from the grill and let it cool.
Cut the grilled fennel into thin strips and place them in a bowl.
Add the parsley leaves, Thai basil leaves, lemon juice, remaining olive oil, and salt. Mix well to combine.
Adjust the seasoning with more salt or lemon juice if desired.
To Serve:
Heat a cast iron pan over medium-high heat and lightly oil it once hot.
Add the desired number of keftas to the pan and cook for 4 to 5 minutes on each side until browned.
Check the temperature of the center of the kefta with a meat thermometer. If it hasn't reached 145℉, reduce the heat to low and continue cooking or transfer to a preheated 350℉ oven for a few more minutes.
Serve with the hummus and fennel salad and enjoy with Hedges 2017 Malbec.
